Ingredients for Low Carb Mint Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1/4 cup water
- Vanilla Extract
- 1 teaspoon pure mint extract
- 1/4 teaspoon salt
- Green Food Coloring
- Egg Yolks
- 1/4 cup low-carb sweetener
- 1/2 cup sugar-free chocolate chips
- 1/4 cup erythritol
- 1/2 cup unsweetened shredded coconut (optional)
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How to Make Low Carb Mint Chocolate Chip Ice Cream
- In a microwave-safe bowl, heat 2 cups heavy cream and 1/4 cup water until steaming (approximately 1-2 minutes).
- In a separate bowl, whisk together 1/4 cup erythritol or your preferred low-carb sweetener, 1 teaspoon pure mint extract, 1/4 teaspoon salt, and 1/2 cup unsweetened shredded coconut (optional, for added texture).
- Gradually whisk the wet ingredients (from step 1) into the dry ingredients (from step 2) until well combined.
- Return the mixture to the microwave and heat until steaming, but do not boil (another 1-2 minutes). Stir frequently to prevent scorching.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- During the last half of the churning process, add 1/2 cup sugar-free chocolate chips.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to fully firm up before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
96g
Carbs
2g
