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! I recommend using something like Lakanto – get 20% off if you use coupon code SAFTC!

This ice cream is soft scoop – straight out of the freezer! This is due to the fat content in the cream and ricotta, but also the tiny bit of alcohol from the extracts. 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 stand mixer, beat together heavy cream and cocoa powder until the cocoa has all mixed in and the cream starts to get frothy. Add in the sweetener, ricotta, and peppermint extract. I also like to add some chocolate extract for added depth of flavor, but this is optional!

Mix 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: 4 Servings

Prep Time: 20 minutes

Freezing Time: 3 hours

Total Time: 3 hours 20 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 Lakanto
• 2 tbs ricotta
• ⅛-¼ tsp peppermint extract
• 1 tsp chocolate extract, optional

Instructions

1. In a stand mixer, combine the cream and cocoa until frothy.
2. Add all the remaining ingredients and continue to mix until well combined and very thick.
3. Transfer the mixture to an ice cream machine and churn according to manufacturer's instructions.

Notes

5g net carbs per serving (quarter of the whole recipe)

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 230 Total Fat 23g Saturated Fat 14g Cholesterol 85mg Sodium 30mg Carbohydrates 6g Net Carbohydrates 5g Fiber 1g Protein 3g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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