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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Freezing Time 3 hours
Total Time 20 minutes
Servings 4
Calories 230kcal
Author Georgina from


  • 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


  • 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.


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


Calories: 230kcal | Carbohydrates: 6g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 30mg | Potassium: 126mg | Fiber: 1g | Sugar: 0g | Vitamin A: 910IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 0.7mg