Low-Carb Mint Chocolate Chip Ice-Cream

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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.

Nutritional values (per serving, 2 scoops/ 130 g/4.6 oz)

Ingredients (makes 8 servings/ 4 cups)

• 2 large ripe avocados (400 g/ 14.2 oz)
• 2 cups (1 can) coconut milk or heavy whipping cream (440 ml/ 14.9 fl oz)
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 15-20 drops Stevia extract
• 1 tbsp sugar-free vanilla extract or seeds from 1 vanilla bean
• ¹/₄ cup fresh mint or ¹/₂ - 1 tbsp mint extract, or to taste
• 1 package 85% dark chocolate bar, chopped or dark chocolate chips (100 g/ 3.5 oz)

Instructions

1. Halve the avocado and scoop the pulp in a bowl. Very ripe avocados work best!
2. 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.
   
3. Add the vanilla (and optionally mint extract, ideally spearmint).
   
4. 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.
   
   
5. Meanwhile, chop the dark chocolate into small pieces or use chocolate chips.
   
6. 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.
   
7. 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!

Ingredient nutritional breakdown (per serving, 2 scoops/ 130 g/4.6 oz)

Net carbs	Protein	Fat	Calories
Avocado, fresh
0.9 g	1 g	7.4 g	80 kcal
Coconut milk (full-fat, unsweetened)
1.6 g	1.1 g	12.1 g	111 kcal
Erythritol (natural low-carb sweetener)
0.5 g	0 g	0 g	2 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Mint, fresh
0.1 g	0.1 g	0 g	1 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g	0 g	0 g	3 kcal
Dark chocolate, 85% cocoa (cacao)
2.5 g	1.4 g	5.8 g	66 kcal
Total per serving, 2 scoops/ 130 g/4.6 oz
5.6 g	3.6 g	25.2 g	264 kcal

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