Mint Chocolate Chip Ice Cream Recipe
by Analiese Trimber
- Ice cube tray
- Food processor or blender
- ¼ cup packed Fresh mint leaves
- ½ tsp Peppermint extract
- 15 drops Liquid stevia
- 27 oz Canned unsweetened full fat coconut milk
- ⅛ tsp Kosher salt
- ⅓ cup Keto-friendly chocolate chips
1Pour coconut milk into ice cube trays and freeze overnight.
2Add mint, peppermint extract, and liquid stevia to your food processor or blender and pulse.
3Add coconut milk ice cubes, peppermint extract, liquid stevia, and kosher salt. Blend in your food processor or blender for a few minutes until creamy.·This will take a little while as the frozen coconut milk softens.
4Add chocolate chips and pulse briefly. Serve immediately.·Optional: drizzle with melted keto-friendly chocolate.
Mint Chocolate Chip Ice Cream, Without the Sugar
What’s not to love about mint chocolate chip ice cream? The coolness of mint, the creaminess of chocolate, paired with the slight sweetness of cream. There’s really no other flavor like it. The only thing people hate about mint chocolate chip ice cream is running out of it! So, here’s a quick, vegan, dairy-free, and gluten-free recipe for mint chocolate chip ice cream that you’ll use again and again.
Start by freezing full fat coconut milk in an ice cube tray overnight. Using coconut milk makes this non-dairy ice cream a bit healthier than if using traditional cow’s milk. One reason is the presence of MCT oil in coconut. MCT oil has become highly popularized in the last few years, due in part to the rise in those following a ketogenic diet. MCT stands for “medium-chain triglycerides,” which can become an important energy source for the body.
Coconut milk is also an important ingredient for heart health. It contains heart-healthy fats and a compound called lauric acid, which has both anti-inflammatory and immune-boosting properties. We use liquid stevia to sweeten this ice cream so it’s safe for a ketogenic diet. Liquid stevia is a great natural sweetener alternative to sugar perfect for the keto diet because it’s considered a sugar alcohol, and therefore is not absorbed by the body.
While mint is usually consumed in low quantities, it’s loaded with benefits. For instance, studies have shown that mint can help ease the symptoms of irritable bowel syndrome and indigestion. Mint also works as a decongestant, thanks to its menthol component.
All it takes to make this ice cream is combining all your ingredients in a food processor or blender. Getting the perfect texture for your ice cream might take a few minutes of blending. What we’re waiting for is the heat from the food processor or blender to melt the frozen cubes and then blend into a creamy consistency! You could technically add a little bit of milk to get things moving in the food processor, but that may result in a softer ice cream.
This mint chocolate chip ice cream is a perfect way to incorporate some sweetness into a gluten and dairy-free dessert while still being suitable for vegan, paleo and keto meal plans. The best part about this mint chocolate chip ice cream recipe is that it’s only about 250 calories per serving, with 5 grams of carbs and under 30 grams of fat.