“I am so chuffed with the delicious choc mint ice cream. 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. 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). I used 85% Lindt here and a peppermint extract I found on Amazon.” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Choc-mint Ice Cream…

Indulging in a cool, creamy treat on a warm summer day is a delight that knows no bounds. However, for those following a keto lifestyle, finding a sugar-free option can be quite a challenge. This choc mint ice cream is a delicious creation that combines the refreshing taste of peppermint with the rich allure of dark chocolate.
 

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The coolness of the peppermint extract provides a perfect contrast to the luscious creaminess of the ice cream. And, the inclusion of little bits of dark chocolate throughout adds a touch of decadence.
 
Traditional ice cream rely heavily on sugar and high-carb components, but I use erythritol. Erythritol is a natural sweetener and provides the perfect level of sweetness, ensuring a guilt-free pleasure for keto enthusiasts.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Choc-mint Ice Cream, as well as all the Desserts on Fats of Life®.
 

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Choc-mint Ice Cream

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.

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine General

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill & Churning 2 hours hours 30 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 10 approx.

Author Monya Kilian Palmer

Per serving

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

Equipment

• silicon-tipped whisk
• ice cream maker

Ingredients

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

Instructions

• 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.
  

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

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

Allergens
Milk
Eggs
Nuts
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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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

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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.

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