Low Carb Mint Chocolate Chip Ice Cream
Prep Time
Cook time
Total time
This low carb Mint Chocolate Chip Ice Cream has an authentic “storebought” texture and stays scoopable in the freezer! It’s an S for Trim Healthy Mamas and doesn’t contain any artificial food coloring!
Recipe type: Ice Cream
Cuisine: THM S, Low Carb, Sugar Free
Serves: 12
  • ¾ cup unsweetened almond or cashew milk
  • 4 egg yolks
  • ⅓ cup xylitol
  • ¾ teaspoon glucomannan
  • 2 tablespoons dried mint
  • ⅛ teaspoon salt
  • 2 cups half and half
  • -
  • 1 ½ cups heavy whipping cream
  • 1 ½ cups loosely packed fresh spinach
  • ¾ cup low fat cottage cheese
  • 1 tablespoon vegetable glycerin
  • 2 teaspoons vanilla extract
  • ¾ teaspoon peppermint extract
  • ¼ teaspoon THM Pure Stevia Extract Powder
  1. Whisk together the almond milk, egg yolks, xylitol, glucomannan, dried mint, salt, and half and half in a saucepan on the stovetop. (Add the glucomannan slowly while whisking so it doesn’t clump. I find it easiest to add the half and half last.) Cook mixture over medium-low heat, whisking often (continuously towards the end) until the mixture reaches 160* F. This will cook the eggs properly. If you don’t have a thermometer, watch for the mixture to thicken and bring it up nearing a boil but don’t let it come to a boil. When in doubt, low and slow.
  2. Take the pan off the heat and let the mixture steep for 5 minutes.
  3. Add the rest of the ice cream base ingredients to the hot mixture and blend until smooth. I used an immersion blender for this because blending hot liquids in a sealed blender can cause pressure buildups. Taste and adjust the mint/peppermint and sweetener as desired. I used McCormick brand peppermint extract; peppermint extracts can vary in strength so you may want to start with less than the recipe calls for, then taste and add more as desired. Feel free to add more of either xylitol or stevia if desired. Keep in mind that the flavors will settle out with chilling.
  4. Run the mixture through a fine mesh strainer to remove any flecks of spinach or mint (or foam). Let cool to room temperature, then cover and refrigerate overnight to chill completely.
  5. Once the base has chilled completely, churn in a 1.5 quart automatic countertop ice cream churn (LIKE THIS) according to manufacturer’s directions. Transfer to a shallow airtight container and allow to firm up in the freezer for 1-2 hours before adding chocolate.
  6. Melt the sugar free chocolate chips and coconut oil together in a microwave or double boiler. (Melt in 30 second intervals in the microwave, stirring between intervals.) Whisk together until smooth. Pour the chocolate mixture over the ice cream and quickly swirl the chocolate into the ice cream with a fork to create “chips” before it hardens. Smooth the ice cream out in the container and continue freezing until the desired texture is reached.
  7. My ice cream stayed scoopable in the freezer long term! I like to store it in shallow Tupperware containers.
  8. SERVING SUGGESTIONS: with Bri’s Best Fudgy Brownies (Convenient Food); in the Ice Cream Cake or Ice Cream Sandwiches from Necessary Food; topped with Reddi-wip, natural peanut butter, and/or Peanut Butter Hot Fudge Topping (Necessary Food)
Feel free to use your favorite low glycemic sweetener to taste in place of the THM Pure Stevia Extract Powder (as long as it will easily dissolve). I don’t recommend substituting another sweetener for the xylitol as it helps keep the ice cream from freezing hard when stored long term. I like the combination of xylitol and stevia for the best texture and rounded sweetness that’s pretty easy on the budget.
Glucomannan is a natural thickening agent. (I like THIS ONE.) If you don’t have it you could try substituting xanthan gum in its place.
I purchase dried mint at a local Middle Eastern/Mediterranean grocery store fairly cheaply. It’s used as a seasoning in cooking and also as a tea. While mine wasn't labeled as such, I believe it's spearmint, not peppermint. Check local ethnic grocery stores, health food or bulk food stores, or online (CLICK HERE). I haven’t tried using fresh mint in this recipe.
Any fat percentage of cottage cheese will work. The cottage cheese adds creaminess and protein without a lot of calories. I don’t recommend substituting Greek yogurt in its place (too tangy).
I don't recommend omitting the vegetable glycerin. It helps keep the ice cream from sticking to the ice cream maker and vastly improves the creamy texture of the ice cream. I like THIS BRAND.
If you have too much ice cream base to fit in your ice cream maker, make a few popsicles with the remainder!
Nutrition and allergy information calculated for the ice cream alone as written (no toppings). Be sure to use noncontaminated ingredients. Gluten free, try carton coconut milk for a nut free version if you can have coconut products (also contains coconut oil)
Serving size: ½ cup Calories: 251.36 Fat: 21.61g Carbohydrates: 16.25g total carbs, 5.87g net carbs (minus fiber, sugar alcohols, and glycerin) Fiber: 1.8g Protein: 4.53g
Recipe by Briana Thomas at https://www.briana-thomas.com/mint-chocolate-chip-ice-cream/