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mint chocolate chip keto ice cream

Mint Chocolate Chip Keto Ice Cream

There is a night-and-day difference between mint ice creams that use food coloring and extract and those that use real mint like this one. It uses a *lot*, but it is totally worth the effort.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 1 quart


  • 1 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 3 ounces mint leaves (measure with scale)
  • 4 tablespoons cream cheese
  • 3/4 cup Swerve (or other sweetener)
  • 5 ounces dark chocolate chips (I use Lily's.)
  • 1/8 teaspoon salt
  • 1/4 teaspoon xanthan gum


  • salt shaker
  • ice cream maker


  1. Bring the milk and cream to a bare simmer over medium heat and add the mint. (Remember to use a pot big enough for the mint!) Remove the pot from the heat, cover, and let steep for an hour.
  2. Strain the mint and add the minty cream/milk mixture back to the pot. Add the sweetener and salt and mix thoroughly to dissolve. Some sweeteners have a reputation as being slow to dissolve, so be patient.
  3. Microwave the cream cheese in a bowl big enough for all your mix at short intervals to soften it. Add the mix to the bowl and dissolve the softened cream cheese into the mix.
  4. Using a salt shaker to ensure even dispersal, add the xanthan gum to the hot mix, stirring as you go.
  5. Chill the mix thoroughly in the refrigerator -- overnight is best.
  6. Add the mix to your ice cream maker and churn according to the manufacturer's instructions. When the mix is still just barely turning, add the dark chocolate chips. Incorporate them into the mix then stop the ice cream maker.
  7. Remove the soft-frozen ice cream from the ice cream churn and place into a container. Freeze until firm.

Recipe Notes

As I discussed in the body of the post, don't skip the xanthan gum. It is what makes this recipe work at all. Be precise measuring it, it's really powerful and is easy to over-do.

Remember the mint is measured by mass with a kitchen scale. It's a lot and you're going to think there's no possible way this uses that much mint, but I assure you that it is correct and necessary. You'll thank me.

Remove the ice cream from the freezer at least 15-30 minutes before you intend to serve. How long it takes to soften up will depend a lot on the size of your container, how cold your freezer is, and how cold your refrigerator is. I freeze my ice cream in paper pint containers partially for this reason.

As a "lazy keto'er", I don't stress about dark chocolate. If you want to reduce your sugar even further, I recommend Lily's Dark Chocolate Chips.