The hardest thing about the keto diet is finding ice cream that’s low-carb, tastes yummy, and doesn’t upset my stomach.
The store-bought low-carb ice cream brands I’ve tried have all contain sugar alcohols, which don’t agree with me. The only brands I’ve discovered so far that don’t bother me are Lily’s Chocolate and Monkfruit Classic, both which contain a small amount of Erythritol. (You can find both of them at your local Whole Foods or on Amazon.)
So I decided to create my own keto low-carb mint chip ice cream with these two key ingredients, and it turned out delicious!
I use a mixture of half cream (for thicker consistency) and half almond milk (for lower calories.) A tablespoon of Lily’s chocolate chips ground slightly in the blender goes a long way! (You can also use Lily’s chocolate squares if your store is out of chocolate chips.)
Last note, if you don’t have an ice cream maker, you can still make this with a blender.
|Keto Low-Carb Mint Chip Ice Cream|| |
- 1 cup cream
- 1 cup unsweetened almond milk
- 1 tbsp melted butter (or non-dairy butter)
- 2 tbsp Monkfruit classic
- 1 tsp peppermint extract
- 1 tbsp Lily’s dark chocolate chips
- Dash of sea salt, to taste
- Add all ingredients except chocolate chips to a mixing bowl and stir until combined.
- Add chocolate chips to a blender and pulse once so their texture is more refined. Set aside.
- If using an ice cream maker, add chocolate chips to ice cream mix and stir until combined, then pour in the mixture and churn until frozen.
- If using a blender, freeze ice cream mixture in an ice cube tray, setting aside ¼ cup for blending.
- Once ice cubes are frozen, add cubes and ¼ cup liquid mixture to a blender and blend until smooth. (You may need to place the mixture in a bowl and freeze again for thicker consistency, stirring occasionally.)
- Once ice cream is ready, stir in chocolate chips and serve immediately.
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