Mint Chocolate Chip Ice Cream
This ice cream is a minty, creamy concoction that has clean ingredients.
Equipment
- 1 Ice Cream Freezer optional
Ingredients
- 16 oz heavy whipping cream
- 1/2 cup favorite sweetener I used honey but you can mix your sweeteners or use your favorite
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- 1 cup whole milk
- 3 oz chopped dark chocolate into small chunks I use HU dark chocolate bars
Instructions
- Pour heavy whipping cream into a medium bowl. Using a hand mixer, beat cream at high speed just until a peaks form.
- Slowly add in your sweetener, stirring after each addition.
- Stir in your peppermint and vanilla extracts.
- Pour mixture into your ice cream freezer and freeze according to your machine's directions. Once your ice cream is almost ready, add your chopped chocolate and stir them in.
- Transfer to a container and allow to harden in your freezer for a few hours before serving.
Notes
You could add a few drops of food coloring if you prefer the ice cream to have a light green look. If you do this, I would be careful about what type of food coloring you use and elect a natural choice.
To make this more low carb and/or keto, use only stevia/erythritol blend or allulose for the sweetener and substitute almond milk for whole milk. Use a stevia sweetened dark chocolate.
Per ½ Cup Serving (about 8 servings) Honey/Milk Version
- ~340 calories
- ~27g fat
- ~24–25g carbs
- ~3–4g protein
Lower-Carb Version (Using Allulose + Almond Milk)
Swap:
- Honey → Allulose (½ cup)
- Whole milk → Unsweetened almond milk
- Choose 85–90% dark chocolate or sugar-free chocolate
Per ½ Cup Serving
- ~260–280 calories
- ~25g fat
- ~4–6g net carbs