Choc-mint Ice Cream (Low Carb)

There is very little I need to say in this headnote, other than I am SO chuffed with the delicious choc-mint ice cream, and that I have a VERY happy husband! I invested in an ice cream maker several years ago, and it truly is the gift that keeps on giving! Homemade ice cream is dead-easy once you have mastered the technical bits, but you only need to get it right once (please follow the tips below) for a game-changing dessert that comes in at only 3.3g carbs per two scoops (100g / 3.5oz total) as pictured. I used 85% Lindt here and a peppermint extract I found on Amazon. Too delicious…

– – – – – – PER SERVING – – – – – –
Carbs 3.3g | Fat 32g | Protein 3.2g
– – – – – – – – – – – – – – – – – – – – –

Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya

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Choc-mint Ice Cream (Low Carb)

An unbelievably delicious low carb ice cream made using the beautiful combination of chocolate and mint. The macros are calculated on two scoops of approx. 50g / 1.8oz (so a 100g / 3.5oz total serving). This batch will therefore yield 10 servings.
Course Dessert
Cuisine General
Prep Time 10 minutes
Cook Time 15 minutes
Chill & Churning 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 10 approx.

Per serving

Calories: 312kcal | Carbohydrates: 3.3g | Protein: 3.2g | Fat: 32g


  • 500 g (17.6 oz) double cream
  • 300 g (10.6 oz) unsweetened almond milk
  • 3 large egg yolks
  • 60 g (2.1 oz) Swerve® sweetener, confectioners
  • 1 1/2 tsp peppermint extract
  • green food colouring, (optional)
  • 100 g (3.5 oz) 85% Lindt dark chocolate, broken into smaller pieces


  • Add the double cream and almond milk to a large pan over low heat. Bring to a very light simmer over moderately low heat.
  • In the meantime, whisk the egg yolks in a large bowl.
  • Pour a third of this warm creamy mix into the bowl of whisked eggs and mix well to combine. This step tempers the egg. Return the bowl of tempered eggs to the pan of warm cream.
  • Return the pan to the heat and continue to cook over a gentle heat, whisking continuously. Do not allow the mixture to rise above 70°C. This will ensure that the eggs cook through safely, but don't scramble. I strongly advise checking this using a thermometer probe in the mixture while you whisk. It may take a little time to reach this temperature, but it’s imperative that you do not rush this (no one wants scrambled eggs!).
    Once the temperature is achieved, maintain this temperature for at least 10 minutes by lowering the heat further or shifting the pan partially off the heat source.
  • After 10 minutes, remove the pan from the heat and whisk in the sweetener. Strain the mixture into a large bowl through a fine mesh sieve. Whisk in the peppermint extract and green food colouring (if using). Cover the bowl and place in the fridge so the mixture can cool completely, at least an hour or two.
  • NOTE: If you noticed any ‘eggy’ bits caught in the strainer, its likely you overcooked your mixture. Unfortunately. this means your ice cream will not only taste eggy, but the whisked eggs will not have done their job of stabilising the mixture effectively. You may need to bin it, unfortunately, so please invest in an inexpensive thermometer probe.
  • In the meantime, chop the chocolate up into very small pieces. I find placing it inside a freezer bag and smashing it with a meat mallet helped speed things up! Keep in the fridge until needed.
  • When you are ready to churn, set up the ice cream maker. Pour the chilled ice cream mixture into the ice cream maker bowl. Churn for 15 minutes, before adding in all the small chocolate pieces, continuing to churn according to the manufacturer's instructions (this usually takes approximately 35-40 minutes) until you are left with a thick, perfect ice cream.
    NOTE: I added the bits of chocolate after 15 minutes of churning to ensure they are evenly distributed in the ice cream mixture. Ensure the chocolate pieces are chopped small so they don't interfere / hamper / jam up the churning process of the ice cream.
  • Once done, the ice cream is ready to enjoy, but you could also place it in a suitable container, kept in the freezer, covered.
    IMPORTANT: I recommend removing it from the freezer at least 40 minutes before enjoying: it just makes for much easier scooping. Another important note, ice cream churners differ. Mine has a bowl that needs to be frozen solid before I can use it. Check the instructions that come with your model.

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Choc-mint Ice Cream (Low Carb)
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Choc-mint Ice Cream (Low Carb)
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FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.

Nutritional Information per serving (2 scoops; 100g / 3.5oz total)
Calories                        312Kcal / 1305kJ
Fat                                32g
Carbohydrates              3.3g
Protein                          3.2g

Sesame (may be found in chocolate - check labels)
Soy (may be found in chocolate - check labels)

There is alcohol is present in the extract

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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