Peppermint Choc Chip Ice Cream

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This is one of my favourite ice creams because I love peppermint and it’s so easy to make! No sugar, grains, artificial sweeteners or other added nasties. And tastes beautiful! Add in some choc-y chips and you have one great ice cream that’s sure to please even non keto guests!

All the low carb ice creams on the market here just don’t 100% cut it for me, some with grains and sugar like Halo Top, others with less than ideal ingredients like Fropro and all incredibly expensive. Denada is fantastic and the best brand in terms of ingredients we have here, but also the most costly and currently stocked in limited stores.

For those in the US, Rebel ice cream is currently blowing up and the ingredients and carb counts are brilliant. But nothing is as good in taste and on your wallet than homemade keto ice cream. It also happens to be incredibly easy to make, especially with the use of an ice cream machine.

If you eat keto and love ice cream, I highly recommend investing in an ice cream machine so you can make keto ice cream for yourself whenever you like. Mine is the kind with a compressor so it churns and freezes the ice cream all at the same time, without the need for a freezer bowl chilled in advance. These machines can be expensive but if you shop around you can find some pretty good prices available. Otherwise you can go for one with a freezer bowl that is much lower in price, I highly recommend the Cuisinart for the cheaper variety.

This Keto Peppermint Choc Chip Ice Cream has no sugar, no grains, no artificial sweeteners and no other added nasties. It’s also incredibly filling due to the real cream and natural fat content, meaning just a small amount will leave you very full and satisfied. This Keto Peppermint Choc Chip Ice Cream is best served straight from the ice cream machine where the consistency will be similar to soft serve. However it is easily stored in the freezer in an airtight container. I actually use a storage container made specifically for ice cream, Tovolo Glide a Scoop, which is a very well known and reliable product.

Just remember that the Keto Peppermint Choc Chip Ice Cream will harden more in the freezer. The xylitol sweetener and vodka are absolutely key to keep the ice cream from freezing rock hard and becoming unscoopable. Any other sweetener will not act the same way as xylitol for ice cream. The vodka helps as well to keep the Keto Peppermint Choc Chip Ice Cream from crystalising and freezing too hard. The amount of alcohol is small and can’t be tasted, so this recipe is still suitable for children. However if you’re serving straight from the machine and not storing your Keto Peppermint Choc Chip Ice Cream, you can leave the vodka out altogether.

Lastly if you don’t have an ice cream machine, don’t worry, you can still make this Keto Strawberry Ice Cream and all my ice cream recipes by simply whipping the ingredients with a stick mixer or similar and then freezing in a suitable container until ready to eat. When adding items like the cacao nibs, always mix through after whipping so you don’t accidentally blitz the additions smooth.

Times will vary but 3-4 hours freezing time is pretty ideal with freezing up to 24 hours. More than that and the Keto Peppermint Choc Chip Ice Cream will definitely harden and won’t have that soft consistency, so I highly recommend not leaving it in the freezer for too long.

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Peppermint Choc Chip Ice Cream

A keto friendly peppermint choc chip ice cream that is free of sugars, grains and other nasties.

Course Dessert, Snack

Cuisine Australian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Vegetarian

Keyword keto ice cream recipes, lchf ice cream recipes, low carb ice cream recipes, low carb nikki, paleo ice cream recipes, peppermint choc chip ice cream, quick and easy ice cream recipes, sugar free ice cream recipes

Prep Time 5 minutes minutes

Chill Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 326.6kcal

Ingredients

• 2 cups thickened cream/heavy whipping cream for paleo or dairy free, sub coconut cream
• 4 tablespoons birch xylitol sweetener this helps to keep the ice cream freezing too hard
• 4 tablespoons cacao nibs
• 2 tsp vanilla
• 4 tsp peppermint essence
• 1 ½ tbsp optional vodka you only need to add the vodka if planning to store in the freezer to keep the ice cream from going rock hard

Instructions

• Mix all ingredients together in a bowl and pour into ice cream machine. Set for 30-40 minutes. Serve. If you don’t have an ice cream machine you can whip the ice cream with a stick mixer (add cacao nibs afterwards) and chill in a sealed container for 3-4 hours. If storing place in an airtight container in the freezer.
  

Notes

Net Carbs - 2.9g

**Notes: If you don’t want to use alcohol you can sub with 50mL unsweetened almond milk and ¼ tsp xanthan gum blitzed together and mixed into your ice cream mix, but it won’t work as well.

Our Australian followers can get their birch xylitol from Keto Eats Australia or Naturally Sweet.

Nutrition

Calories: 326.6kcal | Carbohydrates: 5.8g | Protein: 3.6g | Fat: 32.6g | Fiber: 3g | Sugar: 2.7g