Low Carb NO CHURN Mint Chocolate Chip Ice Cream

I don’t use the term life changing very often but this recipe elicits that response from me! Life changing low carb NO CHURN mint chocolate chip ice cream!! So yummy!

My ice cream point of view.

I love ice cream! Growing up I didn’t eat ice cream super often, mostly during birthday party’s or the occasional movie night but that all changed when I met my husband. He could live off it, in fact, I am sure during his single life he probably did live off of ice cream. Ha ha! It’s his foodie B.F.F. and his go-to food to eat when I am gone or he’s hungry.

He introduced me to the delicious rabbit hole that is ice cream! I willingly and happily followed and still do sometimes. However, I have realized my body handles sugars differently, my threshold isn’t very high. As much as I love ice cream I can’t regularly indulge in it without my blood sugars being affected.

Since I can’t indulge like I would like to without negative consequences, like weight gain, raised blood sugar levels and overall high A1C test results, among other things. I created this low carb no churn ice cream for me and all of these who can’t handle the sugar. It isn’t considered “healthy” because it’s honestly pure cream which means fat. However, for those who have insulin resistance, PCOS, diabetes, or any other health condition where they need to watch their sugars this recipe is a heaven send! It’s still dessert and needs to be eaten in moderation but trust me you are going to enjoy that moderation!

What do ice cream lovers say about it?

My low carb no churn ice cream got the approval of the biggest ice cream lover and critic that I know, my husband! He couldn’t believe it was lower sugar and said “You need to mass produce this stuff!”. That comment is like receiving gold in the ice cream Olympics coming from my husband, the man who has dreamed of opening an ice cream shop some day! My kids also thought this ice cream tasted delicious!

How is it compared to store bought low carb ice creams?

Store bought low carb ice creams can be good but I feel like this homemade one tastes better and has less of a “fake” sweet taste. Plus, it costs less money to make. I estimate it costs around $1.50-$2 to make about 3 cups of this ice cream. Which is 6 servings.

What about using coconut cream?

I imagine this recipe could be made vegan or dairy free by using whipped coconut cream instead of whipping cream. It makes sense from a chemistry and theoretical perspective but I have yet to try it. I will keep you updated when I do try it though!

What you need to make this low carb NO CHURN Mint Chocolate Chip Ice Cream:

makes ~3 cups ice cream

• 1 cup heavy whipping cream
• 1/3 cup truvia – sugar cane blend (75% stevia – %25 sugar)
• 1 tablespoon vanilla flavoring
• 4 drops peppermint oil
• pinch salt
• 1/2 cup semi-sweet chocolate chips or sugar free chocolate chips
• Optional – green food coloring

Instructions

• In a mixing bowl, add whipping cream, truvia, vanilla, peppermint oil and salt, lightly stir.
• Let the mixture sit for 5 minutes so the sugar can begin dissolving.
• With a whisk attachment on an electric mixer, whip cream until it is fluffy and stiff peaks. Do not break your cream.
• Add chocolate chips and whisk in so the chips get broken up a little.
• Add the whipped mixture into a freezer container.
• Freeze 6 hours.
• Let mixture defrost slightly before scooping out with a warm ice cream scoop. This mixture will seem a little crumbly at first. Remember that you don’t have the sugar that keeps everything together.
• Enjoy!

Print Recipe

5 from 1 vote

Low Carb NO CHURN Mint Chocolate Chip Ice Cream

Easy low carb no churn ice cream!

Prep Time7 minutes mins

Total Time6 hours hrs 7 minutes mins

Course: Dessert, Snack

Cuisine: Dessert, Frozen, Low Carb

Keyword: Dessert, Easy Recipes, Frozen Treat, ice cream, low carb

Ingredients

• 1 cup Heavy Whipping Cream
• 1/3 cup Truvia - sugar cane blend 75% stevia - %25 sugar
• 1 tablespoon vanilla flavoring
• 4 drops peppermint oil
• pinch Salt
• 1/2 cup semi-sweet chocolate chips or sugar free chocolate chips
• Optional - green food coloring

Instructions

• In a mixing bowl, add whipping cream, truvia, vanilla, peppermint oil and salt, lightly stir.
• Let the mixture sit for 5 minutes so the sugar can begin dissolving.
• With a whisk attachment on an electric mixer, whip cream until it is fluffy and stiff peaks. Do not break your cream.
• Add chocolate chips and whisk in so the chips get broken up a little.
• Add the whipped mixture into a freezer container.
• Freeze 6 hours.
• Let mixture defrost slightly before scooping out with a warm ice cream scoop. This mixture will seem a little crumbly at first. Remember that you don't have the sugar that keeps everything together.
• Enjoy!