Is mint ice cream keto friendly?

Traditional mint ice cream is high in sugar and carbs, making it unsuitable for a keto diet. However, a homemade vegan keto mint ice cream recipe can be made using sugar substitutes and low-carb ingredients to fit within keto guidelines.

What is vegan keto ice cream made of?

Vegan keto ice cream typically consists of a base made from coconut milk or other plant-based milks, sweeteners like erythritol or stevia, and healthy fats such as avocado or coconut oil. Flavorings like mint extract and chocolate chips (ensure they're sugar-free!) complete the recipe.

How do you make vegan ice cream creamy?

To achieve a creamy texture in vegan ice cream, use full-fat coconut milk or add ingredients like avocado or cashew butter. Churning the ice cream in an ice cream maker also helps to prevent ice crystals from forming, leading to a smoother consistency.

Can I use a different sweetener in this recipe?

Yes, you can substitute the recommended sweetener with another keto-friendly option like monk fruit sweetener or xylitol. Just be mindful of the sweetness level and adjust the quantity accordingly to your taste preferences.

5 Best Vegan Keto Mint Ice Cream Recipes: Expert Secrets

Name: Vegan Keto Mint Ice Cream: The BEST Recipe EVER!
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 (13.5 oz) can full fat coconut milk, refrigerated overnight; 1/2 cup unsweetened almond milk; 1/4 cup erythritol, or your preferred keto sweetener; 2 tablespoons fresh mint leaves, tightly packed; 1 teaspoon peppermint extract; 1/4 teaspoon xanthan gum; 2 ounces dark chocolate (85% cacao or higher), finely chopped or sugar free chocolate chips

Description

This vegan keto mint ice cream recipe offers a refreshing and guilt free treat, blending creamy coconut milk with vibrant mint and rich dark chocolate chips for a perfect low carb dessert.

Ingredients

Scale

1 (13.5 oz) can full fat coconut milk, refrigerated overnight
1/2 cup unsweetened almond milk
1/4 cup erythritol, or your preferred keto sweetener
2 tablespoons fresh mint leaves, tightly packed
1 teaspoon peppermint extract
1/4 teaspoon xanthan gum
2 ounces dark chocolate (85% cacao or higher), finely chopped or sugar free chocolate chips

Instructions

Chill your ice cream maker bowl according to the manufacturer’s instructions.
Carefully scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Transfer the coconut cream to a blender.
Add the almond milk, erythritol, fresh mint leaves, and peppermint extract to the blender. Blend until smooth and creamy, about 12 minutes.
Stir in the xanthan gum to the mixture. This helps prevent ice crystals from forming and gives the ice cream a smoother texture.
Pour the mixture into your chilled ice cream maker and churn according to the manufacturer’s instructions, usually around 2025 minutes.
In the last few minutes of churning, add the finely chopped dark chocolate or sugar free chocolate chips. This will create the delightful mint chocolate chip effect.
Once churned, transfer the ice cream to a freezer safe container and freeze for at least 2 hours to allow it to fully set.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 220
Sugar: 3g
Sodium: 30mg
Fat: 18g
Saturated Fat: 15g
Carbohydrates: 10g
Fiber: 6g
Protein: 2g
Cholesterol: 0mg

Keywords: vegan, keto, ice cream, mint chocolate chip, low carb