If you’ve ever opened the freezer, spotted a pint of mint chocolate chip ice cream, and thought, “Well, there goes my keto streak”, I’ve got news for you: you can have your minty, chocolatey fix without the sugar crash or carb guilt.
Yep, this Keto Mint Chocolate Chip Ice Cream is low-carb, creamy, and refreshingly minty. And no, it doesn’t taste like toothpaste (unless you accidentally triple the peppermint extract—don’t ask how I know).
This is one of those recipes that feels way fancier than it actually is. You can whip it up in under 15 minutes (plus freezing time), and suddenly your kitchen smells like a fancy ice cream parlor—minus the $8 a scoop price tag.
Why Make Keto Mint Chocolate Chip Ice Cream at Home?
Let’s be real: store-bought keto ice cream can be hit or miss. Sometimes it’s great, but sometimes it’s icy, overly sweet, or… suspiciously soft (you know what I mean). Making it at home fixes all of that.
- Control the sweetness—no weird aftertaste if you choose the right sweetener.
- Creamier texture—because you’re not cutting corners with fillers.
- Fewer carbs—you know exactly what’s going in it.
- Customizable—want dark chocolate chunks? Go for it. Prefer more mint? Add it.
Basically, it’s ice cream freedom.
Ingredients You’ll Need
Here’s what goes into this minty masterpiece:
- 2 cups heavy cream (for rich creaminess)
- 1 cup unsweetened almond milk (or coconut milk for a twist)
- 3/4 cup keto-friendly sweetener (allulose works best for texture, but erythritol or monk fruit blends are fine)
- 2 tsp peppermint extract (start small—you can always add more)
- 1 tsp vanilla extract (balances the flavors)
- Pinch of salt (yes, even in ice cream—it makes flavors pop)
- 1/2 cup sugar-free dark chocolate chips (Lily’s, ChocZero, or your favorite)
- Optional: A few drops of natural green food coloring (if you want that classic mint chip look)
Step-by-Step Instructions
This recipe is so simple, it almost feels suspicious.
Step 1: Make the Base
In a large mixing bowl, whisk together heavy cream, almond milk, sweetener, peppermint extract, vanilla extract, and salt until well combined. If you’re adding food coloring, do it now so it blends evenly.
Step 2: Chill It
Cover the bowl and refrigerate for at least 1–2 hours. Cold base = smoother ice cream.
Step 3: Churn or Freeze
- Ice Cream Maker: Pour the chilled base into your machine and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- No Ice Cream Maker: Pour the mixture into a freezer-safe container and place it in the freezer. Stir every 30–45 minutes for 3–4 hours to break up ice crystals.
Step 4: Add the Chocolate Chips
When the ice cream is almost done churning (or after about 3 hours if using the stir method), fold in the sugar-free chocolate chips.
Step 5: Freeze to Firm
Transfer to a lidded container and freeze for at least 2–3 hours for scoopable perfection.
Step 6: Scoop & Enjoy
Serve in bowls, cones, or straight from the tub (I’m not judging).
Tips for Perfect Keto Mint Chocolate Chip Ice Cream
- Use allulose if possible—it keeps the ice cream soft straight from the freezer.
- Don’t overdo the peppermint—a little goes a long way.
- Chill the base first—warmer mixtures tend to form bigger ice crystals.
- Cut larger chocolate chunks if you want a “gourmet” feel instead of tiny chips.
Keto-Friendly Nutrition
One serving (about 1/2 cup) of this low-carb mint chocolate chip ice cream has roughly:
- Net carbs: ~3–4g
- Fat: ~18g
- Protein: ~2g
- Calories: ~180
So yes, this fits right into your keto meal plan—no cheat day required.
My First Time Making This (AKA, The “Too Much Mint” Incident)
Confession time: the first time I made this, I thought, “Peppermint extract smells amazing! More must be better.” Spoiler: it wasn’t. The result tasted like I was eating a frozen tube of toothpaste. Lesson learned: measure carefully and taste the base before freezing.
Once I got the ratio right, it was minty perfection—cool, refreshing, and with just enough chocolatey crunch.
Common Mistakes to Avoid
- Too much peppermint extract—start small and taste test.
- Skipping the chill step—you’ll end up with icy, grainy ice cream.
- Using stevia alone—it can make the mint taste bitter. Stick with blends or allulose.
FAQ
Q: Can I make it dairy-free?
A: Yep! Use full-fat coconut milk instead of heavy cream and almond milk for the base.
Q: Can I skip the green coloring?
A: Totally. It’ll taste the same—just look more “natural.”
Q: How long does it keep in the freezer?
A: About 1–2 weeks for best texture. After that, it may get a bit icy.
Q: Can I use cacao nibs instead of chocolate chips?
A: Absolutely, but they’ll be crunchier and less sweet.
Q: What’s the best way to serve it?
A: IMO, with a few extra chocolate chips on top and maybe a drizzle of sugar-free chocolate syrup.
Final Scoop
Making Keto Mint Chocolate Chip Ice Cream at home is ridiculously easy, tastes amazing, and saves you from overpriced “healthy” pints that aren’t actually all that healthy. With the perfect balance of creamy texture, refreshing mint, and rich chocolate, it’s the kind of dessert you’ll keep on repeat all summer (or, you know, all year).
So grab your peppermint extract, fire up the ice cream maker (or your stirring arm), and get ready to make a batch that’ll have your freezer feeling like a keto-friendly ice cream shop.
And remember: measure your mint. Trust me on this one. 😉
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!