Sometimes ice cream is just what you need!  This keto simple to make version of mint chocolate chip will have you raving. Just mix, freeze and stir a few times.


2 cups Heavy Whipping Cream

1/4 cup Almond milk or water

1/2 to 3/4 tsp pure peppermint extract

3 oz of an 85% or 90% Chocolate Bar (You can use lily’s chocolate chips but I don’t care for the flavor.  I use Moser Roth.)

1/2 cup of Lankanto Monk Fruit sweetener






Chop the chocolate into small irregular pieces

Mix all ingredients but the chocolate together thoroughly

Stir in the chocolate

Place in a freezable container and cover.

Freeze for 5 hours stirring about every hour for at least the first 3 hours.

Serves 4


You can also do this recipe by whipping the cream first.  This does 5 things:

  1. It doubles the volume
  2. It tastes a little more like frozen custard
  3. it takes 6 hours to be ready instead of five
  4. By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
  5. It does not need to be stirred as often.

I also leave out the almond milk or water in this variation.