Mint Chocolate Chip Ice Cream – Low Carb Keto Homemade Ice Cream Recipe

Mint Chocolate Chip Ice Cream – Low Carb Keto Homemade Ice Cream Recipe

July 16, 2019 50 By William Morgan


Welcome all! Papa G here. Today I present
my low carbohydrate mint chocolate chip ice
cream. This recipe exceeded my
expectations with texture and taste, and
in my opinion, is better than any of the
varieties of low carbohydrate ice cream you can
buy. Also, with only two and a half net
carbohydrates per half pint serving, you can
satisfy your real ice cream craving
without any guilt. Now when it comes to
knowing a little bit about low carbohydrate ice
cream, my buddy Aaron over at A.D. Keto
has reviewed quite a few low carbohydrate ice cream
brands and renders his assessment based
upon four elements. Texture; taste; carbohydrate
count and the list of ingredients.
I think my mint chocolate chip ice cream
recipe hits the target on all four, so I
hope to be seeing this thumbnail in the
weeks to come. Let’s get started.
Begin by placing four egg yolks in a
mixing bowl. Add some vanilla extract;
some peppermint extract; about a quarter
cup of MCT oil; a quarter cup of clear
rum; and this little bit of rum will
actually help with two things. First,
it’ll be a natural bacteria preventative.
And second, it’ll lower the temperature
at which the ice cream will freeze so we
don’t wind up with an ice cream so hard
we can’t serve it. Finish with a powdered
sugar substitute equal to two cups of
regular sugar. The powdered substitute
works best to give us a creamier result.
Mix well with an electric mixer until
well combined. After cleaning the beaters,
in a separate bowl, whip four egg whites
until stiff peaks form.
Pour one and a half cups of heavy
whipping cream into a separate mixing
bowl and add a half, to one teaspoon of
green food coloring. With clean beaters,
whip until thick and fluffy.
Add the egg yolk mixture to the whipped
cream and with a spatula, gently fold and
mix until the mixture is fully combined.
Now add the egg whites to the cream and
gently mix again until the egg whites
are no longer visible. Our final
ingredient is my homemade roughly
chopped low carbohydrate chocolate chips. I’ll
have a link in the description below for
that recipe. Gently give a final mix
until the chocolate is evenly
distributed. Pour our ice cream mixture
into a container for freezing. You can
divide this up if you like for multiple
servings, or just put it in one container
like I did here. Cover and freeze for at
least 8 hours. Once it’s ready, grab an
ice cream scoop
and begin serving one of the best
low carbohydrate, ketogenic friendly, ice creams you’ll
ever try. There you have it folks! My mint
chocolate chip ice cream. A super simple
dessert recipe that’s short on work, but
long on flavor and texture. I hope you
enjoyed this video. If you did, please
like and consider subscribing. I’ll have
something new every week. As always,
thanks for watching and I’ll see you next time!