Low-Carb Mint Chocolate Chip Ice-Cream
Martina Slajerova- Ready in 1h
- 5.6 g net carbs
- 264 kcal
- Serves 8
This post may contain affiliate links, see our disclaimer.
If you love ice-cream as much as I do, you will never completely give it up. For occasional treats, you can include this keto-friendly ice-cream in your diet. This recipe has all the healthy fats from coconut oil and is dairy-free which is great for those with lactose intolerance.
As in some of my other recipes, you will need an ice-cream maker to make the ice-cream soft and creamy. I use this professional ice-cream maker from Cuisinart that has a built-in freezer. It's easy to use and makes excellent ice-cream. Depending on your budget, there are some cheaper ice-cream makers without built-in freezer.
If you don't have an ice-cream maker, freeze the coconut milk (or cream) and blend with the rest of ingredients (apart from the chocolate chips). Then, add the chocolate chips and mix with a spoon.
Tips For Super Soft Ice-Cream
This recipe produces soft and creamy ice-cream. However, once left in the freezer for several hours, it will get hard as rock. Below are some tips to help you keep it soft:
- Vodka or other similar alcoholic drink — about 1/4 cup. Vodka is best as it's neutral and leaves no aftertaste.
- Vegetable glycerin — 1-2 tablespoons. This ingredient will prevent crystallisation. It has a minimum effect on blood sugar but I personally count all the carbs in it because it has more calories than sugar.
- MCT oil — about 1/4 cup instead of 1/4 cup coconut oil.
- Also, put the ice-cream in single-serving containers so you don't have to wait for too long until it softens when taken out of the freezer.
Step-by-step
Halve the avocado and scoop the pulp in a bowl. Very ripe avocados work best!
Add coconut milk, mint, powdered Erythritol and stevia. I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe. Use the whole can - the cream and the water.
Add the vanilla (and optionally mint extract, ideally spearmint).
Blend until smooth. Place the mixture into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.
Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.
When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly. Place in the freezer for 30-60 minutes if the ice-cream is too soft.
Enjoy immediately or transfer into single-serving containers and keep in the freezer. Store in the freezer for up to 3 months. Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!
Recipe
Low-Carb Mint Chocolate Chip Ice-Cream
★★★★★4.7This deliciously creamy chocolate chip & mint ice cream is sugar-free, keto and naturally green!
- Hands on
- 15m
- Overall
- 1h
- Servings
- 8
- 5.6 g
- Net carbs
- 3.6 g
- Protein
- 25.2 g
- Fat
- 264
- kcal
Ingredients makes 8 servings/ 4 cups
Instructions
Halve the avocado and scoop the pulp in a bowl. Very ripe avocados work best!
Add coconut milk, mint, powdered Erythritol and stevia. I keep my coconut milk in the fridge, so it creamed but it's not required in this recipe. Use the whole can - the cream and the water.
Add the vanilla (and optionally mint extract, ideally spearmint).
Blend until smooth. Place the mixture into the ice-cream maker and process according to the manufacturer's instructions. It may take anything between 30-60 minutes depending on your ice-cream maker.
Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.
When the ice-cream is done, add the chocolate and mix with a spatula to distribute it evenly. Place in the freezer for 30-60 minutes if the ice-cream is too soft.
Enjoy immediately or transfer into single-serving containers and keep in the freezer. Store in the freezer for up to 3 months. Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!
Nutrition per serving, 2 scoops/ 130 g/4.6 oz
Carbs 9%Protein 5%Fat 86% of calories
- Net carbs
- 5.6 g
- Total carbs
- 19.6 g
- Fiber
- 4.4 g
- Sugars
- 2.6 g
- Protein
- 3.6 g
- Fat
- 25.2 g
- Saturated fat
- 15.3 g
- Calories
- 264 kcal
- Sodium
- 14 mg · 0.6% RDA
- Magnesium
- 71 mg · 17.7% RDA
- Potassium
- 467 mg · 23.3% EMR
Nutrition by ingredient
| Per 2 scoops/ 130 g/4.6 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Avocado, fresh | 0.9 g | 1 g | 7.4 g | 80 |
| Coconut milk (full-fat, unsweetened) | 1.6 g | 1.1 g | 12.1 g | 111 |
| Erythritol (natural low-carb sweetener) | 0.5 g | 0 g | 0 g | 2 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Vanilla Extract, homemade (KetoDiet blog) | 0 g | 0 g | 0 g | 3 |
| Mint, fresh | 0.1 g | 0.1 g | 0 g | 1 |
| Dark chocolate, 85% cocoa (cacao) | 2.5 g | 1.4 g | 5.8 g | 66 |
| Total | 5.6 g | 3.6 g | 25.2 g | 264 |
Serving size 2 scoops/ 130 g/4.6 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Vegetarian
- Vegan
- Recipe can be made dairy-free or coconut-free.
You may also like
Low-Carb Key Lime Popsicles
4 Ingredient Keto Soft Serve
Creamy Keto Chocolate Avocado Popsicles
Keto Mint & Chocolate Chip Chia Pudding
5 Minute Keto Blender Blackberry Ice-Cream
5 Minute Keto Cookies & Cream Milkshake
Mocha Ice Cream Bombs
Creamy Strawberry Keto Popsicles
Dairy-Free Keto Strawberry & Lemon Ice Cream
3 Ingredient Keto Chocolate Truffles
Creamy Keto Green Smoothie
Sugar-Free Red, White and Blue Berry Popsicles
Keto Salted Caramel Easter Eggs
Keto Spiced Cocoa Coolers
No-Churn Keto Vanilla Chocolate Swirl Ice Cream
Greek Yogurt Protein Slice
Comments & ratings (56)
Made your mint chocolate chip ice cream today. YUMMY! Made a few changes you might like. It came out great! I used almond milk and heavy cream instead of coconut milk. My sweetener was Splenda (1/2 cup plus 3tbsp). Mini chocolate chips work really well but only 1/2 bag. And I added 2 pinches of xanthum gum for softness. After 40 min. in ice cream machine I transferred to a plastic container to freeze. Been there 2 hours and it's still soft serve consistency, which is GREAT...not rock hard. Wanted to give you my ideas. Thanks for all your recipes. They are great!
Thank you Sandy, I'm happy you liked it! Thank you for the useful tips!
I am allergic to avacado is there a substitute?
Yes, you can use more coconut milk - or cream or mascarpone cheese if you can eat dairy. Use fresh mint if you want to keep the green colour.
Me too! Thank you for answering, I am about to start this diet and I was really excited about the idea of mint chocolate chip ice cream until I saw the avocados.
This sounds wonderful! I can't use Stevia, the aftertaste really bothers me. Could I just use more erythritol or some other sweetener and, if so, how much?
Thank you!
You you can - or you can just skip it, it depends on how sweet you like it 😊
How much is one serving? It says 2 scoops, but I don't see how many oz or grams that is?
Hi Jessica, one serving is about 130 g (4 1/2 oz). I hope this helps 😊
Hi Martina!
Excited to have a go but am hoping I can leave out Stevia... ? Is it just a bit more Erythritol then? That's my go to (called SUKRIN here). Thanks a lot!
Hi Chris, yes, you can definitely skip the stevia or use more erythritol instead 😊
I have Now brand Erythritol which is finely granulated. The label says "crystalline powder" and it is what the link in your recipe goes to. Did you use this or did you use something different or did you powder it yourself? I'm afraid that it will take on the taste of previously ground spices if I powder it in my spice/coffee grinder.
Thanks, Mimi
I think that granulated Erythritol won't work because you will feel the granules, it has to be fine powder when you use it in recipes that don't require heating. I powder mine in a food processor - takes just about 10 seconds 😊
Is the weight for the avocado just the meat of the avocados or did you weigh them whole? If I use a vita mix will granular erythritol work ok or do I need to powder it first. If I use granular is the amount to use the same as for powdered? Mint Chip is my favorite kind of ice cream so I am looking forward to trying this.
Hi Mimi, all weights are per edible parts unless stated otherwise. So this weight represents peeled and deseeded avocado. I would "powder" if first and generally in any recipe that is not heated. Hope this helps 😊
Thank you very much
I got all excited, then saw the dreaded avocado. I'm severely allergic. Bummer...
I have a suggestion: use more coconut milk, mint leaves (flavour and colour) and mint extract if needed 😊
Hi Martina,
I just made this for the first time and it came out really creamy and such a beautiful color. But I am puzzled on the carbs. I used swerve and the stevia drops but the swerve alone (1/2 c) comes out to 120g of carbs for the entire batch which would make it 15g carbs per serving. That isn't even including the carbs from the avocados. So I am puzzled how your net carbs are so low. Do some erythritols have lower carbs than others?
Hi Sara, Thank you! I think this might be the label. Swerve and erythritol have no impact on blood sugar and close to zero carbs (Swerve may have a very small impact due to FOS). Maybe they label FOS and alcohol sugars as "carbs"? I've got more info about this here: Complete Guide To Sweeteners on a Low-Carb Ketogenic Diet
This looks incredibly beautiful and incredibly healthy. To combine avocados and coconut cream - genius! I have included it in my top 20 Low Carb & Sugar Free Ice Cream roundup. http://www.ditchthecarbs.com/2015/07/17/best-low-carb-sugar-free-ice-cream/ I also love your step by step guide on how to make it. Have a great day. Libby.
Thank you very much Libby, love your website! 😊
any reason stevia couldn't be used exclusively to sweeten this?
thanks.
Hi Tom, you can but too much stevia may give it a bitter aftertaste. It depends on your palate, too.
TIP... If you have a vita mix this can be easily made in about 2 minutes. If you freeze your coconut milk in ice cube trays before hand this will blend up in a quick second.
Process like other vitamix ice creams;)
I make this several times a week. I also make homemade pops with this recipe;)
Thanks Martina!!!
Thanks for the tip Shelly - will give it a try next time! 😊
Hi Martina, do I need to chop the mint before mixing it with the other ingredients?
Hi Casey, no you won't need to chop the mint - the blender should make it smooth 😊
Hi Martina, If I'm to use xylitol instead, how much should I put in ? or what is the convertion from ertytol to xylitol? (I'm guessing it would be less of xylitol because there is more net carb in xylitol...), thanks. Annie
Hi Annie, xylitol is also sweeter than Erythritol so I'd use 1/4 or 1/3 cup of Xylitol plus stevia. Hope you like it! 😊
Thanks Martina, the recipe is now in the freezer... I don't have an ice cream machine...crossing my finger that it will be go to eat without the machine. Annie
You're welcome - hope you like it! 😊
I made this sans the chocolate (only because I'm out, believe me) and just put it in a glass and drank it as a shake. I wasn't sure I'd like it because I have had avocado ice cream and it did taste like pistachio, and I thought, "Mint and avocado?" Let me tell you, it tasted exactly like mint chip ice cream. I did use equal parts peppermint and mint (a blend of peppermint and spearmint), both McCormick brand. That seems to give it the authentic creme de menthe flavor, in my opinion. Oh, I should add I forgot the vanilla. It's fine without. Next time it goes in the ice cream freezer!
So glad you liked it! I love the mint taste - chocolate mint is my fave flavour and I used to make a version with cream. I'm still planning to try pistachio ice-cream, someone on my FB page suggested avocado, coconut milk and pistachio nuts but I haven't tried it yet. I have a smoothie recipe on my blog (Leprechaun protein smoothie) that includes both pistachios and mint. It may sound like a crazy combination but I actually like it 😊
I'm confused about the mint leaves. I can't get them to "blend".
Hi Melissa, I used an immersion blender and it was smooth but you can always use just the peppermint extract. Did you use the leaves only?
To Luana: I've had avocado ice cream without added flavors; it reminded me of pistachio ice cream. I think almond extract and some unsalted pistachios might be nice if you don't like mint.
Pistachios & almond extract sound great, I'll have to give it a try!
Hi Martina. Well, I finally tried this and did a 1/2 batch. For some reason mine tastes sour and I can't figure out why. It's a very odd flavor. Any idea? I didn't measure exactly but I tried using glycerine instead of the erythritol b/c I can't have that.
Very odd. Thanks!
Hi Adriane, thank you for your feedback and for trying my recipe! Mine wasn't sour so I'm not sure but could it be the coconut milk? If it's the mint, you can always use just the mint extract. Even without mint, it will still be green 😊
This looks so yummy but just have a question. I'm not a big fan of mint and chocolate chip ice cream so is this recipe OK without those the mint,peppermint, and chocolate chips?
Thank you Luana! I guess it won't be mint ice-cream anymore but yes, you can 😊 Try it with vanilla (I'd use real vanilla bean) or juice / zest from one lime or 1/4 cup of unsweetened cacao powder or simply leave it plain (this recipe without the mint & chocolate chips).
Awesome idea! I just have a question about how the avocados will hold up after freezing. I know they don't survive well, even in therefrigerator.
Just curious.
Thanks!
Thank you Lee-Ann! I know what you mean, whole avocados are not good frozen. Surprisingly, they are absolutely fine in the ice-cream. I also used them in my other recipe, Key Lime Popsicles and they were fine, no avocado taste or issues with freezing: Low-Carb Key Lime Popsicles