Low Carb Mint Chocolate Ice Cream

This soft scoop low carb mint chocolate ice cream is perfect for a cooling sweet treat in the summer! Sugar free, LCHF and keto recipe.

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I've spent a long time testing ice cream recipes that were suitable for a low carb diet. When I wrote The Dieter's Chocolate Cookbook back in 2011 (a book that I have since improved and re-released as Low Carb Chocolate Recipes), Splenda was the only readily available low carb sweetener. These days, we are fortunate enough to have a much better range of sweeteners to choose from – including allulose, which is zero carb and REALLY good for making ice cream because it helps prevent it go rock hard.

So thanks to the allulose and high fat content, this ice cream is soft scoop – straight out of the freezer! Check out my full review on how to make Soft Low Carb Ice Cream!

How to Make Low Carb Mint Chocolate Ice Cream

In a blender, blend some heavy cream and cocoa powder together until the cocoa has all mixed in and the cream starts to get frothy.

Add in the allulose, cream cheese, and mint extract. I also like to add some chocolate extract for added depth of flavor, but this is optional!

Blend again until well combined and very thick.

Transfer the mixture to an ice cream machine – I have a Cuisinart one that I love (although they now have a newer model). You need to store the bowl in the freezer (so advance planning is required) but it is the perfect tool for churning ice cream recipes such as this one.

Once the ice cream has churned, scoop it into a container and freeze for at least three hours.

You'll love that this ice cream is soft straight from the freezer! The mint is so refreshing, too!

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Low Carb Mint Chocolate Ice Cream

Yield: Makes approx. 2 cups

Prep Time: 10 minutes

Freezing Time: 3 hours

Total Time: 3 hours 10 minutes

This soft scoop low carb mint chocolate ice cream is perfect for a cooling sweet treat in the summer! Sugar free, LCHF and keto recipe.

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Ingredients

• 1 cup heavy cream
• ¼ cup unsweetened cocoa powder
• ½ cup allulose sweetener
• 2 tbs cream cheese, room temperature
• ⅛-¼ tsp mint extract
• 1 tsp chocolate extract, optional

Instructions

1. In a blender, blend the heavy cream and cocoa powder together until the cocoa has all mixed in and the cream starts to get frothy.
2. Add in the allulose, cream cheese, ⅛ tsp mint extract, and chocolate extract (if using). Blend until well combined and very thick. Taste and add more mint extract if desired.
3. Transfer the mixture to an ice cream machine - and churn according to the manufacturer's instructions.
4. Once the ice cream has churned, scoop it into a container and freeze for at least three hours.

Notes

3g net carbs per serving (½ cup)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Professional 72oz Countertop Blender, Black
• 
  Allulose Keto Sweetener, Zero Net Carbs
• 
  Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, White

Nutrition Information

Yield 4 Serving Size ½ cup
Amount Per Serving Calories 250Total Fat 25gSaturated Fat 14gCholesterol 85mgSodium 30mgCarbohydrates 29gNet Carbohydrates 3gFiber 2gSugar Alcohols 24gProtein 3g

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