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 xylitol or granular Swerve.

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!

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!

Low Carb Mint Chocolate Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Freezing Time: 3 hours

Total Time: 20 minutes

Servings: 4

Calories: 230 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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 xylitol
• 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.

Recipe Notes

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

Nutrition Facts

Low Carb Mint Chocolate Ice Cream

Amount Per Serving

Calories 230 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 85mg28%

Sodium 30mg1%

Potassium 126mg4%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 0g0%

Protein 3g6%

Vitamin A 910IU18%

Vitamin C 0.3mg0%

Calcium 61mg6%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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