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!
Update – I'm running a lot of ice cream tests with allulose at the moment – so far it's highly recommended!
This ice cream is soft scoop – straight out of the freezer! This is due to the fat content in the cream and ricotta (or you could use cream cheese), 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 or cream cheese, 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. (You can also make this in a blender!)
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!
Amazing #sugarfree and #lowcarb Mint Choc #icecream !! Click To Tweet
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.
Ingredients
- 1 cup heavy cream
- ¼ cup unsweetened cocoa powder
- ½ cup Lakanto
- 2 tbs ricotta or cream cheese
- ⅛-¼ tsp peppermint extract
- 1 tsp chocolate extract, optional
Instructions
- In a stand mixer, combine the cream and cocoa until frothy.
- Add all the remaining ingredients and continue to mix until well combined and very thick.
- 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 recipeAmount Per ServingCalories 230Total Fat 23gSaturated Fat 14gCholesterol 85mgSodium 30mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gProtein 3g
Check out my Low Carb Chocolate Recipes Ebook!
If you adore chocolate - you'll love my book! Over 60 amazing recipes - all low carb, sugar free, and gluten free!
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