So I’m uploading the photos for this post and it’s taking forever and I’m all like “I’ll just open a new tab and head over to Pinterest for a minute…” ((((time stops)))) An hour and 10 minutes later – here I am. With mascara smudged all over my face because I laughed so hard I cried. Four times. True story.
Anyhoo, let’s talk about ice cream people! I love it! In case you couldn’t tell by this giant photo of it to my left. Oh you didn’t notice? Yeah it’s right over there…
The great news about ice cream is that you can eat it when low carbing. The bad news is that most store bought ice creams are made with at least some milk which contains carbs from lactose sugar.
On top of that it’s made with strange unpronounceable goo to make it taste and feel sort of like the real thing and that’s just scary. So your best bet is to make it at home. Even then, it’s hard to get the right consistency with just cream and no sugar – I know this from experience because I’ve had a few fails in the last month that I never even bothered posting.
As a side point – I really need to do one “epic fail” post of all the lousy stuff I’ve made that you never see here just for fun! While I’m at it I could post photos of my kitchen and the giant pile of dishes that results from these cooking sprees I go on. And of me, still in my jammies and a ponytail, typing up posts after crazy day of said cooking and photographing. Of course all that would ruin your illusions that I’m like this amazing cooking savant who whips up delicious and beautiful food with zero effort on a daily basis while dressed to the nines and in a sparkling clean kitchen. Yeah. Forget I said anything – just keep on thinking that! ha ha! No pink and orange polka dotted pj’s and unshaven legs here…..nope…..perfectly groomed and coiffed and all that….
Anyway, success when it finally comes is oh so sweet – just like this amazing ice cream! If you don’t have an ice cream maker, you can try just freezing it and mixing every 15 minutes but it probably won’t be as creamy! If you do have one, hooray! Read on!
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Sugar Free Mint Ice Cream
Ingredients
- 2 cups heavy
- whipping cream
- 1/4 cup unsweetened
- almond milk
- 4 egg yolks
- 5 drops green food coloring
- 3 Tbsp Torani S.F. Peppermint flavored syrup
- 1/4 tsp mint extract
- 1 tsp stevia powder (or 2 Tbsp Splenda)
Instructions
- Combine cream and almond milk in a medium microwave safe bowl. Microwave for 2 minutes.
- Combine all other ingredients in another bowl. Add to heated cream and stir until combined. Microwave for one minute. Stir. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. (Don’t try to do this all in one step or you’ll end up with sweet green scrambled eggs. Trust me on this.) Alternatively you could heat it in a saucepan until thickened but be very very careful not to overcook it.
- Strain into a chilled bowl to get any lumps out and chill overnight in the fridge or in the freezer for 15-20 minutes until cold.
- Add to ice cream maker, following manufacturer instructions, and then eat soft or freeze until firmer.
Notes
You can add bits of dark chocolate or cocoa nibs in the final minutes of churning if you want. Or shave dark chocolate over it and drizzle sf chocolate sauce over it before eating like I do (I hate giant chunks of frozen solid chocolate in my ice cream but that’s just me!) However you eat it, it’s delicious! Creamy and smooth, just the way ice cream should be! Mmmm….mmmmmm….good!
- Category: Dessert
- Cuisine: Ice cream
Nutrition
- Serving Size: 1/2 cup
- Calories: 315
- Fat: 35g
- Carbohydrates: 1.7g net
- Protein: 5g
Download my e-cookbook, The Gluten Free Low Carber for more awesome ice cream recipes!
Jenessa Hall says
Thaaank you for sharing your recipe genius. I can’t do the SF syrups because Splenda gives me a crazy headache, but I use this recipe as a guide in all other respects for all the SF ice creams I make now. I love the microwaving tip–works so great! Thank you for making low carb so doable!
Susan says
Hi Jenessa,
Just read your post and have also contacted Melissa in reference to SF Torani syrups I to am not fan of Splenda. Please let me know what you have used instead of the syrups. Thanks, Susan
Kindra says
My kids and husband like this better than regular ice cream! It is amazing! I let the kids add a few Lily’s chocolate chips to their bowls (also sugar free.)
Rebecca says
Sorry for a question on an old post :) How much Swerve or Truvia would you use? I am not a huge fan of Splenda. Thank you so much for all of your recipes, they have really helped me expand my low carb lifestyle!
Hazel Vette says
Could you use crushed up mint leaves instead of colouring and flavouring?
Mellissa Sevigny says
You could but the texture might be strange. Better to steep your cream in the muddled mint for an hour or too and discard the leaves before making the ice cream.
Chase Ambrosini says
So I took this awesome recipe and went a little crazy with it. I picked up a variety of sugar-free Torani syrups and made a couple simple substitutions to broaden the flavor choices. My wife and I love it! Thanks Mellissa!
For reference:
3 Tbl of Torani S.F. syrup = 6 pumps
1 tsp stevia powder (or 2 Tbsp Splenda) = 1/4 cup Ideal sweetener (love this stuff)
For the original Mint, the recipe calls for:
5 drops green food coloring
3 Tbl Torani S.F. Peppermint flavored syrup
1/4 tsp mint extract
Substitute this for Chocolate (leaving out the food coloring, not needed):
3 Tbl Torani S.F. Chocolate flavored syrup
3 Tbl Cocoa powder
For Strawberry:
3 Tbl Torani S.F. Strawberry flavored syrup
1/2 Cup Pureed Strawberries
For Raspberry:
3 Tbl Torani S.F. Raspberry flavored syrup
1/2 Cup Pureed Raspberries
For Vanilla Bean:
3 Tbl Torani S.F. Vanilla Bean flavored syrup
1 Scraped Vanilla Bean
For Salted Caramel:
3 Tbl Torani S.F. Salted Caramel flavored syrup
1/4 tsp vanilla extract
For Mint Chocolate:
3 Tbl Torani S.F. Peppermint flavored syrup
3 Tbl Cocoa powder
Mellissa Sevigny says
This is awesome, thanks!!!
Cindy says
I bought an ice cream maker this week. This is to be my first try at homemade ice cream :-). The bowl is in the freezer (might take up to two days it said to freeze), and the cream mixture is in the fridge! I also tried some low-carb bread in my bread maker this afternoon, but not sure how that’s working, LoL! Thanks for this recipe – I LOVE mint!
Mellissa Sevigny says
Hope you liked it Cindy! The waiting for the bowl to freeze is the worst part and it takes forever! When we had a house with a basement and an extra freezer down there, I just left the bowl in there at all times so I could make ice cream on a whim, now I don’t have room in my small freezer to leave it in there all the time so it takes several days of planning to make ice cream!
Cindy says
It turned out great! I have the bowl back in the freezer (also in our basement) again already, awaiting the next batch :-). The taste was really good, and the only problem I had was that after putting the ice cream in the freezer for several hours, it was a bit overly frozen and took a bit to scoop some out – no problem, I was persistent! I will be having this again …
Melody says
This looks FABULOUS! I love love love mint ice cream. I’ve recently gone LCHF and am thrilled to find ice cream I can eat. PLUS we got an ice cream maker as a wedding gift. Woohoo! Question: where do you get your SF chocolate sauce? Or do you make it?
Janet says
Made this tonight, turned out delicious! Added chopped SF dark Hershey’s bars after churning.
Thanks for another great recipe!
Rania says
I’ve been looking for a low carb mint ice cream for quite a while, this looks so yummy
is there a way to make it without the syrup? just peppermint extract, since we don’t get sugar-free syrups here
Morgan says
could this be recreated with other flavours than mint with the same process and ingredients? say adding sugarfree strawberry syrup or vanilla extract?
Mellissa Sevigny says
Yes Morgan, you can use this as a base recipe for other flavors!