Low-carb peppermint mocha ice cream

Low-carb peppermint mocha ice cream

Peppermint mocha is winter’s darling flavor. When it’s cold outside, the minty chocolate coffee combo warms the spirit, even when you add these flavors to a frozen treat! Forget flavored coffee, this will be your new favorite low-carb treat to serve for your holiday celebrations.

Low-carb peppermint mocha ice cream

Peppermint mocha is winter’s darling flavor. When it’s cold outside, the minty chocolate coffee combo warms the spirit, even when you add these flavors to a frozen treat! Forget flavored coffee, this will be your new favorite low-carb treat to serve for your holiday celebrations.
USMetric
6 servingservings

Ingredients

  • 2 cups 475 ml heavy whipping cream
  • 3 oz. 75 g sugar-free dark chocolate, chopped
  • 6 6 large egg yolklarge egg yolks
  • 23 cup 150 ml powdered erythritol
  • 2 tbsp 2 tbsp instant coffee powder
  • 2 tsp 2 tsp vanilla extract
  • ½ tsp ½ tsp salt
  • 1 pinch 1 pinch food grade peppermint extract (1-2 drops to taste)
  • 6 pinches 6 pinches liquid sweetener (drops)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. In a heavy saucepan over low heat, heat the heavy cream, stirring with a whisk.
  2. Add the chocolate and continue stirring until the chocolate has melted. Add the egg yolks. Continue whisking on low heat until just warmed.
  3. Add the powdered sweetener and the instant coffee powder and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
  4. When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
  5. Stir in the vanilla extract, salt and peppermint. Taste and add the liquid sweetener. Place in the refrigerator to cool.
  6. When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions until it reaches your desired consistency.

Kristie's tips!

Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state if you use an erythritol based sweetener. Sweeteners such as xylitol or allulose keep the ice cream texture soft and easily scooped. If using an erythritol based sweetener, allow to thaw at room temperature for about 10 minutes before enjoying.

Three tablespoons of unsweetened cocoa powder can be used instead of the unsweetened chocolate. For best results, mix the cocoa powder with 2 tablespoons of water and blend before adding to the ice cream mixture.

If you are a bit intimidated by heating the mixture, or if you’re in a real hurry to get the ice cream churning, and you don’t mind the raw egg, you can skip heating the ice cream base. Just melt the chocolate and add it and the remaining ingredients to a blender. Mix well and follow your ice cream maker’s instructions.

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6 comments

  1. Sandra Britton
    Is keto diet alright for chronic pancreatitis
    Reply: #2
  2. Ellie
    Could I just mix this ice cream mixture in a food processor and then freeze?
    Reply: #4
  3. Kristin Parker Team Diet Doctor

    Could I just mix this ice cream mixture in a food processor and then freeze?

    Yes, if you don't have a machine. You may want to stir it every 30 minutes or so.

  4. Donna
    My new favourite ice cream - I love it!! And it's great that it freezes solid so I have to wait for it to soften so it lasts longer!!
    Now I don't have to miss my old favourite - haagen dazs because this is just as rich and creamy! And, the absolute best is I just have a normal serving and I am satisfied instead of eating the whole carton and feeling desperate to eat something else! Thank you, Kristie for a great recipe!!
  5. Debby
    This ice cream recipe is so yummy! I left out the peppermint extract because I didn't have any. Still delicious. I have a peanut butter ice cream I pair this ice cream with. So yummy! 😊

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