Keto Mint Chip Ice Cream (dairy-free, egg-free, low carb)

May I present…  amazingly delicious Keto ice cream, that you can make in your blender. Really. You do not need to use an ice cream maker for my Keto Mint Chip Ice Cream. Amazingly simple!  And, is made using one of my favorite low-glycemic liquid sweeteners Lakanto Maple Sugar-Free Syrup, Keto approved. Totally guilt-free, so scrumptious, and very filling.

Most of the Keto ice cream recipes I see use egg yolks, which is an excellent way of making thick creamy ice cream. If you can eat eggs. If you cannot tolerate eggs, like me and many of my clients, then you miss out on ice cream. Or you have to be creative and be willing to experiment. I developed this egg-free, dairy-free, refined sugar-free Keto Mint Chip Ice Cream that you can enjoy without any worries. And no-guilt. It is very low carb and full of healthy satiating fats, like avocado and coconut.

I know, I know, I already mentioned you get to make this Keto Mint Chip Ice Cream with just a whirl or two in your blender, without having to use an ice cream maker. But it really is that simple! You will need to use your finger to push the blender’s on the button, and you may need to use a spatula to push the ingredients down into the blender a couple of times, but otherwise, it’s practically hands-free. You’ll be blitzing your blender so often you may want to invest in a pair of earplugs to protect your ears from the loud blender noise.

This is awesome creamy and rich ice cream that can be made (and devoured) in just a few minutes.

Try making it and tell me what you think!

Yield: 6

Author: Yvonne Tomlinson

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Keto Mint Chip Ice Cream

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 1 can coconut milk, full-fat or coconut cream
• 1 avocado
• 1/4 cup coconut oil
• 1/4 cup Keto approved sweetner Lakanto Maple Monkfruit Syrup (or Keto-friendly sweetener of choice)
• 6-8 fresh mint leaves (can substitute 6-10 drops of peppermint oil)
• 1/2 cup dark chocolate (85% or higher, chopped)

Instructions

1. Freeze the coconut milk and cut avocado for at least 1 hour prior to making. Pour the coconut milk into a silicone ice cube tray, cut the avocado into small pieces and pop both into the freezer.
2. While the coconut milk and avocado are chilling, if you are using a granular Keto-friendly sweetener, you may want to dissolve it into a liquid. Mixing it into a couple Tablespoons of coconut milk, nut milk, or water will do. This ensures that the sweetener will easily get completely incorporated into the mix when blending.
3. Remove the coconut milk cubes and avocado from the freezer, after an hour. They do not need to be completely frozen. In a high-powered blender, add them to the coconut oil, sweetener, and mint (all the ingredients except the chocolate).
4. Blend until smooth and creamy. Make sure you are using a spatula to push the ingredients down into the blender as needed.
5. Add the chopped dark chocolate, and pulse a few times to break-up the chunks and incorporate into the mix.
6. Scoop the ice cream into small serving dishes and enjoy immediately. It can also be frozen for enjoying later, You will need to remove it from the freezer 5-10 minutes before serving to soften up.

Notes

Preparation Tip:

Try freezing the coconut milk and cut avocado the day prior to making, so everything is all ready to go with very little prep involved.

Nutrition Facts

Calories

459

Fat

42

Sat. Fat

31

Carbs

23

Fiber

5

Net carbs

18

Sugar

12

Protein

4

Sodium

9

Cholesterol

0