Mint Chocolate Chip Ice-Cream (Keto and Dairy-free)
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 or weight stalling issues.
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.
Hands-on: 15 minutes
Overall: 1 hour
Nutritional values (per serving, 2 scoops):
|of which Saturated||15.3||grams|
|Magnesium||71||mg (18% RDA)|
|Potassium||466||mg (23% EMR)|
Macronutrient ratio: Calories from carbs (8.6%), protein (5.4%), fat (86%)
Ingredients (makes 8 servings):
- 2 large ripe avocados (400g / 14.2 oz)
- 2 cups / 1 can coconut milk, BPA-free or almond milk (440 ml / 14.9 fl oz)
- ½ cup cup Erythritol, non GMO, powdered, or other healthy low-carb sweetener from this list (80g / 2.8 oz)
- 15-20 drops Stevia extract (Clear / Vanilla)
- 1 tbsp vanilla extract (recipe here) or 1 vanilla bean (~ ½ tsp)
- ¼ cup fresh mint or more to taste or just use peppermint extract
- 1 tbsp peppermint extract, PG-free if possible (not needed if you use mint, depends on your palate)
- 1 package dark chocolate chips / bar dark 85% chocolate (100g / 3.5 oz)
Note: Most coconut milk cans contain toxic BPAs - avoid them if you can. Keep in mind that a product has to be labeled "BPA-free", as manufacturers are not required to display if otherwise. I really like Aroy-D coconut milk - in my opinion, it is the best tasting and also BPA-free. If you use almond milk, the result won't be as creamy but sherbet-like. Another additive you may want to avoid is propylene glycol found in some food extracts. Have a look at my post here to learn more.
- 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.
You can use heavy whipping cream or almond milk instead of the coconut milk.
- Add vanilla and peppermint extracts...
Adding alcohol-based extracts prevents the ice-cream from getting too hard.
- ... and 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.
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.
- 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.
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!