Keto Mint Chocolate Chip Ice Cream
A low-carb and sugar-free peppermint chocolate ice-cream to satisfy your cravings on the keto diet.
Servings 4
Calories 206kcal
Ingredients
- 1 avocado ripe
- ½ cup coconut milk full fat, or coconut cream
- ¼ cup sour cream full fat
- 2 tbsp fresh mint or 1 tsp mint extract
- ¼ cup erythritol
- 1 tsp vanilla extract
- 1 oz chocolate chips
Instructions
- Cut up the avocado in half. Remove the seed and extract the pulp in the blender.
- Add coconut milk in (you can use almond milk), and turn on the blender.
- While processing, add the mint, sweetener, sour cream and vanilla, and keep processing until the mixture is homogeneous.
- Now pour the mixture into your ice-cream machine and process by following the instructions of the machine you have. This might take anywhere between 30 minutes to one hour.
- Once the ice-cream mixture is completely homogeneous, pour it on a large bowl and incorporate the dark sugar-free chocolate chips (you could use crushed dark chocolate pieces if you prefeand stir with a spatula or wooden spoon.
- Now place the bowl to the freezer for between 30 - 60 minutes, depending on the consistency of the ice cream you wish. Enjoy!
Notes
*If you don’t have an ice cream machine, simply freeze the ice-cream for 2-3 hours until it’s almost set then use a hard metal spoon to break the ice crystals then beat this mixture again using an electric beater or blender to achieve a smooth and creamy texture. After this, freeze it again until firm and serve.
Nutrition
Calories: 206kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 8mg | Sodium: 27mg | Potassium: 371mg | Fiber: 4g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg