This keto mint chocolate chip no churn ice cream combines heavy cream, mint extract, and keto-friendly chocolate chips! Made with homemade, sugar-free sweetened condensed milk, this recipe is completely low carb and gluten-free. With 0g net carbs per serving, you’ll be scooping this ice cream till it’s gone!

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Keto Ice Cream

I love ice cream. Since starting keto back in 2018, I have tried every brand of low-carb ice cream that I could find! I have sampled quite a few so far, and one of my favs is Keto Skream.

I made Keto Root Beer Floats with their vanilla ice cream. You can check out that recipe by CLICKING RIGHT HERE. (Yum!)

However, I knew I needed to learn to make my own keto ice cream so I could experiment will all the fun flavors I used to enjoy. One of those needed to be this keto mint chocolate chip!

How Many Carbs Are in Keto Mint Chocolate Chip Ice Cream?

In this recipe, there are 0g net carbs per serving! Amazing.

We’re able to obtain a 0g net carb count due to the ingredients used. I use a heavy cream that is 35% milk fat and 0g carbs. In addition, I use erythritol & monk fruit sweeteners. These have a glycemic index of 0, therefore we do not need to count the total carbs and the net is 0g.

In a typical sugar-free mint chocolate chip ice cream that you buy at the store, there could be anywhere from 1g net carbs to 10g net carbs per serving. This depends entirely on the brand. ALWAYS make sure to double-check the nutritional information and ingredients on a product before buying.

While this recipe is a low-carb ice cream, be mindful that it is not a low-calorie food. Heavy cream blesses us with no carbs but takes some of its power back with high calories.

If you’re tracking calories as a part of your macro calculations, note the recipe card at the bottom of this post.

For more information about macros and their role in the keto diet, CLICK RIGHT HERE.

Is Erythritol a Sugar Alcohol?

Erythritol is a sugar alcohol, meaning that it is neither, yet also both, a sugar molecule and an alcohol molecule. The good news is that we don’t possess the enzymes needed to digest erythritol, making it a keto-freebie. On erythritol packaging you’ll see a count for total carbs; however, the net carbs remain at 0g.

How To Make Keto Mint Chocolate Chip No Churn Ice Cream

A couple of key ingredients are needed to make this recipe.

Heavy Cream

Heavy whipping cream is the base ingredient in this keto ice cream recipe. Make sure that you whip until you reach soft peaks before adding the mint extract.

Finally, whip to stiff peaks before folding in the other ingredients.

Sugar Free Sweetened Condensed Milk

This homemade recipe is amazing. Unfortunately, keto-friendly sweetened condensed milk is unable to be purchased in stores. (Maybe one day!) But honestly, this homemade, sugar-free version is so tasty I’d probably use it over store-bought anyway!

You’ll need to begin preparing this condensed milk recipe in advance before beginning to make your ice cream.

You can start preparing this ice cream recipe when the condensed milk is nearly finished. Just ensure the sweetened condensed milk has cooled and is not piping hot before adding it to the whipped cream.

If you’ve got this recipe already prepped in the fridge, warm it in a saucepan on low for a few minutes while starting the ice cream recipe. This will soften its stiffness so you’re able to fold it into the cream.

For the keto sweetened condensed milk recipe, CLICK RIGHT HERE.

Mint Extract

Peppermint extract is the money maker in this ice cream recipe! Don’t be afraid to use the full 1 ½ tsp that I use. Once mixed with the sugar-free sweetened condensed milk, it’s perfect.

Be aware that mint oil is different than mint extract. If you’re using mint oil, you’ll only need about 5 drops, NOT 1 ½ tsp.

Vodka

This ingredient is optional. However, I highly recommend adding this small, 1 tsp amount. Keto ice cream often comes out of the freezer so firm that it’s difficult to scoop. Sugar is what makes ice cream so scoopable, and of course low-carb ice cream uses sugar substitutes.

This can easily be remedied by adding a small bit of alcohol. The alcohol keeps the ice cream from completely freezing, therefore making it smoother to scoop.

If you’d rather omit this ingredient, the ice cream will be harder when you remove it from the freezer. Before scooping, allow the ice cream to sit for about 10-15 minutes to thaw slightly. This will make it easier to work with.

Food Colouring

This ingredient is also optional. Its only purpose is to create the look of “mint” chocolate chip ice cream like you’d see in a parlor or store.

If you’re gluten-free, be aware that not all food coloring is certified gluten-free. Don’t forget to check your ingredients!

Lily’s Baking Chips

Lily’s offers delicious, keto-friendly chocolate products. I love using them in my recipes. Lily’s uses erythritol as their product sweetener, which is a clean, sugar-free ingredient.

In this recipe, you’ll need ¼ cup of Lily’s Semi-Sweet Baking Chips.

I order mine from Amazon or thelowcarbgrocery.com.

Enter your email below and I’ll send you a $10 coupon to their site!

Supplies Needed To Make Keto Mint Chocolate Chip No Churn Ice Cream

There is no ice cream maker needed to make this recipe! Easy!

You can check out my favorite supply items that are needed below.

To have a look at great electric beaters, CLICK RIGHT HERE.

In the market for some new, high-quality, glass mixing bowls? CLICK RIGHT HERE.

You’ll need measuring spoons to make this recipe. To view some, CLICK RIGHT HERE.

How To Store Keto Mint Chocolate Chip No Churn Ice Cream

This recipe is great because it does not require an ice cream machine! Simply whip the cream, add your ingredients, and transfer to an airtight, freezer-safe container.

I use a large, glass, food storage container with a seal and snap lid to store this recipe. I use this so I’m able to scoop the ice cream out.

Mason jars are also a popular container for storing ice cream and work great too!

As long as your container is airtight, this recipe will keep in the freezer for up to 4 months (although I doubt you’ll have it that long!)

If you like this recipe or have questions, let me know in the comments below! Or use the star rating system in the recipe card.

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