Keto Mint Chocolate Chip Ice Cream
Cool, creamy keto mint chocolate chip ice cream with a custard-style base, fresh mint flavor, and flecks of sugar-free chocolate for just 3.5g net carbs per serving. Naturally sweetened with allulose, it scoops soft right from the freezer and comes together in about 5 hours total.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto mint chocolate chip ice cream delivers the cool, refreshing scoop you remember, built on a silky egg-yolk custard, fresh peppermint, and shards of sugar-free dark chocolate. Sweetened with allulose so it stays soft and scoopable, it keeps things creamy and low-carb without a trace of sugar.
Ingredients
- 2 cups heavy whipping cream
- 1 cup unsweetened almond milk
- 5 large egg yolks
- 1/2 cup allulose
- 2 tablespoons powdered monk fruit-erythritol blend
- 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum (optional, for smoother texture)
- 3 ounces sugar-free dark chocolate, finely chopped
- 2 to 3 drops natural green food coloring (optional)
Instructions
- 1
In a medium saucepan, warm the heavy cream and almond milk over medium-low heat until steaming but not boiling, about 5 minutes.
- 2
In a bowl, whisk the egg yolks, allulose, monk fruit-erythritol blend, and sea salt until pale and slightly thickened. Slowly pour in about half the warm cream while whisking constantly to temper the yolks, then return everything to the saucepan.
- 3
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170-175°F), about 6 to 8 minutes. Do not let it boil. Whisk in the peppermint extract, the green food coloring if using, and the xanthan gum, blending well so it does not clump.
- 4
Strain the custard through a fine-mesh sieve into a bowl, cover the surface with plastic wrap, and chill in the refrigerator at least 4 hours or until very cold.
- 5
Churn in an ice cream maker according to the manufacturer's directions until thick and soft-serve consistency, adding the chopped chocolate in the last minute. (No machine? Freeze in a loaf pan, stirring every 30 minutes for 2 to 3 hours, folding in the chocolate once it begins to set.)
- 6
Transfer to an airtight container and freeze 1 to 2 hours more for a scoopable texture. Let sit at room temperature about 5 minutes before serving.
Tips & notes
- Allulose is the key to soft scooping straight from the freezer because it resists hardening; if you only have erythritol, expect a firmer set and let it thaw 10 minutes before scooping.
- Chop the chocolate finely so it shatters into delicate flecks rather than large chunks. Look for a stevia- or monk fruit-sweetened sugar-free bar with at least 85% cocoa for the lowest carbs.
- Store in an airtight container in the freezer for up to 2 weeks. Press parchment against the surface to prevent ice crystals from forming.
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Frequently asked questions
- How many carbs are in keto mint chocolate chip ice cream?
- This recipe makes 6 servings with about 3.5g net carbs each (6g total carbs minus 2.5g fiber). Each serving also has roughly 318 calories, 4.2g protein, and 32g fat, mostly from heavy cream, egg yolks, and sugar-free chocolate.
- What sweetener works best in keto ice cream?
- Allulose is the best choice because it stays soft and scoopable straight from the freezer. A monk fruit-erythritol blend adds clean sweetness, but used alone it freezes rock-hard, so this recipe leans mostly on allulose.
- Can I make this without an ice cream maker?
- Yes. Pour the chilled custard into a loaf pan and freeze, stirring vigorously every 30 minutes for 2 to 3 hours to break up ice crystals, folding in the chopped chocolate once the mixture starts to set.
