High Protein, Keto Mint Chocolate Chip Ice Cream in the Ninja Creami


Here are the top best Keto mint chocolate chip ice cream voted by readers and compiled and edited by our team, let’s find out

Video Keto mint chocolate chip ice cream

Super delicious, smooth and creamy, high-in-protein, sugar-free and keto mint chocolate chip ice cream? Yes, it’s all possible and will exceed your expectations!

Keto mint chocolate chip ice cream with crushed chips on top. Served in a mug with a spoon.

Since one of our favorite flavors of ice cream is mint chocolate chip, we HAD to get this ice cream just right or else we wouldn’t have ever been satisfied. And, after many attempts, we’re pretty darn happy with this smooth and creamy, sweet and minty, chocolate-crunchy ice cream.

Whenever we make it, we have no problem wolfing it down. There are no regrets when eating it either. Why? Because it’s high in protein (43 percent of calories!), low in calories (just 243 per serving), low in carbs (3 grams of net carbs), and sugar-free.

And you certainly wouldn’t guess it’s a healthier ice cream when you eat it. It tastes just as yummy, if not better, than most of the mint chocolate chip ice creams out there. But, as we’ve said before, much of the credit goes to the Ninja Creami (and not us) since it allows you to create rich, smooth and creamy ice cream with non-standard ingredients

Ingredients for this high-protein, low-carb ice cream include unsweetened almond milk, protein powder, erythritol, peppermint extract, guar gum and sugar-free chocolate chips.

Be sure to check out our other Ninja Creami keto ice creams, too: Keto Butter Pecan Ice Cream and High-Protein, Keto Chocolate Ice Cream

*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.

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Keto mint chip ingredients in bowls and labeled.
  • Unsweetened almond milk: To create the right consistency, you need a liquid. We use unsweetened almond milk since it’s keto-friendly and low in calories. You may substitute with another type of low-carb milk like unsweetened macadamia milk.
  • Vanilla protein powder: We use a vanilla whey protein powder to increase the protein in this ice cream. Our favorite vanilla protein powder is Quest Vanilla Milkshake. However, you may use your favorite vanilla protein powder.
  • Powdered erythritol: We use Swerve Confectioners Sweetener, but you can use any of brand of erythritol sweetener.
  • Peppermint extract: Peppermint produced the best flavor in our taste tests. Spearmint, even in small amounts, made the ice cream taste like spearmint gum or toothpaste.
  • Sugar-free Semi-Sweet Chocolate Chips: We use Lily’s Semi-Sweet Baking Chips in this recipe. You could substitute sugar-free dark chocolate chips if preferred.
  • Guar Gum: Guar gum is thickening agent that helps create a creamy texture in ice creams and sorbets. You may substitute with xanthan gum, but the texture may not turn out as creamy.
  • Green food coloring: Although coloring is optional, it sure does add to the appeal of the ice cream!


STEP 1: Combine all the ingredients in a blender or food processor and pulse until fully mixed and smooth in consistency.

STEP 2: Pour the blended mixture into a Ninja Creami pint container and place in the freezer. Let freeze for at least 24 hours.

Blending ingredients
Pouring blended ingredients in pint container.

STEP 3: After freezing, take the lid off the pint container and place in the Ninja Creami outer bowl. Install the Creami paddle into the outer bowl lid, place the lid on the outer bowl and lock into place according to the instructions in the Creami manual. Select the Lite Ice Cream mode, and it will spin for several minutes.

STEP 4: When it stops spinning, take the container out and assess the consistency of the ice cream. If it’s powdery in texture as shown in picture 4 (as opposed to creamy and smooth), then you’ll need to respin.

Spinning in Ninja Creami.
Ice cream powdery in texture.

STEP 5: If you need to respin, place the outer bowl lid back on and lock it back into the Ninja creami and push respin.

STEP 6: After it’s done respining, take out the outer bowl and assess the ice cream consistency. If its smooth and creamy, as shown in picture 6, then add the green food coloring.

Respining in Ninja Creami
Creamy ice cream and adding food coloring.

STEP 7: Create an indent in the center of the ice cream (there should already be a small indent from spinning) and add the sugar-free chips.

STEP 8: After, return it to the Ninja Creami and press the mix-in button to incorporate. When done spinning, serve immediately and enjoy!

Creating indent and adding chips.
Mixing in add ins.
Final mint chocolate chip ice cream serve in a mug with spoon.


Ice cream made by the Ninja Creami is best when eaten immediately. Since it’s not made with standard ingredients and in the same manner as regular ice cream, it does not store as well as traditional ice cream.

If you have leftovers, we recommend letting the ice cream melt until soft (which happens fairly quickly) and then storing it back in a Creami pint since you’ll likely need to re-run the Creami on it after it re-hardens. Be sure to flatten the surface of the ice cream in the pint before placing it in the freezer.

To serve, simply re-run the Creami process again or respin the ice cream (as it may be frozen) until smooth and creamy.


With traditional ice cream machines, the ice cream is stored in the freezer so it has to maintain its creamy texture while in there. Keeping a liquid creamy at freezing temperatures requires a careful balance of ingredients. For example, in traditional ice cream, if you reduce the amount of sugar in the mixture it will get too hard in the freezer to be ice cream.

By contrast, with the Ninja Creami you start by freezing your mixture into a solid and then the Creami pulverizes it to create ice cream. The benefit of this approach is almost any mixture will freeze to a solid. This is especially useful in low calorie or protein ice creams with non-standard ingredients that won’t stay creamy in the traditional ice cream making process. The trade off is that you have to eat it right away and it can’t be stored like traditional ice cream.

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