Imagine diving into a creamy, decadent ice cream that's not only mind-blowingly delicious but also completely guilt-free! This Paleo Keto Mint Chocolate Chip Ice Cream is the ultimate dessert hack for health-conscious foodies who refuse to compromise on taste. Whether you're following a strict ketogenic diet, embracing the paleo lifestyle, or simply craving a refreshing treat that won't derail your wellness goals, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/4 cup erythritol
- 1 tsp peppermint extract
- 1/4 cup dark chocolate chips (sugar-free)
- 1 tsp vanilla extract
Instructions
- Begin by gathering all your ingredients: 2 cups of coconut milk, 1/4 cup of erythritol, 1 teaspoon of peppermint extract, 1/4 cup of sugar-free dark chocolate chips, and 1 teaspoon of vanilla extract.
- In a mixing bowl, pour in the 2 cups of coconut milk. Make sure to use full-fat coconut milk for a creamier texture.
- Add 1/4 cup of erythritol to the coconut milk. This will serve as your sweetener, providing a low-carb option suitable for both Paleo and Keto diets.
- Next, add 1 teaspoon of peppermint extract to the mixture. This will give your ice cream that refreshing mint flavor.
- Incorporate 1 teaspoon of vanilla extract into the bowl. This will enhance the overall flavor profile of your ice cream.
- Using a whisk or a hand mixer, blend all the ingredients together until they are well combined and smooth. Ensure that the erythritol is fully dissolved.
- Once the mixture is smooth, fold in 1/4 cup of sugar-free dark chocolate chips. Make sure they are evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker. Follow the manufacturer's instructions to churn the ice cream until it reaches a soft-serve consistency, usually around 20-30 minutes.
- If you do not have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for about 2-3 hours, until it reaches your desired consistency.
- Once the ice cream is ready, transfer it to an airtight container and freeze for an additional 1-2 hours for a firmer texture.
- When ready to serve, scoop the ice cream into bowls or cones. Enjoy your delicious Paleo Keto Mint Chocolate Chip Ice Cream!
Tips
- Use full-fat coconut milk for the creamiest texture possible. The higher fat content ensures a rich, smooth ice cream.
- Make sure to use sugar-free dark chocolate chips to keep the recipe truly keto-friendly. Look for brands sweetened with stevia or erythritol.
- If you don't have an ice cream maker, don't worry! The freezer method works perfectly - just remember to stir every 30 minutes to prevent ice crystals from forming.
- For an extra smooth consistency, blend the mixture in a high-speed blender before churning or freezing.
- Store your ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent freezer burn.
- Allow the ice cream to sit at room temperature for 5-10 minutes before serving for the perfect scoopable texture.
Nutrition Facts
Calories: 285kcal
Carbohydrates: 20g
Protein: 3g
Fat: 27g
Saturated Fat: 23g
Cholesterol: 0mg
