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.
You can also do this recipe by whipping the cream first. This does 5 things:
- It doubles the volume
- It tastes a little more like frozen custard
- it takes 6 hours to be ready instead of five
- By doubling the volume you get more 1/2 cup servings, thereby reducing the carbs per serving
- It does not need to be stirred as often.
I also leave out the almond milk or water in this variation.