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!

📖 Recipe

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