Keto Fresh Mint Chocolate Ice Cream (Edit recipe)

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Mint chocolate chip ice cream lovers are in for a real treat! This keto recipe uses fresh mint leaves and…peppermint tea! This idea of using tea bags to enhance the mint flavour came to me when I was working my flight to St. John’s, Newfoundland and Labrador. Everyone was ordering mint tea!

1 hour

24 hours (freeze time)`

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	375
Fat:	41 g
Carbohydrates:	2 g
Protein:	9 g
Cholesterol:	160 g
Sodium:	84 mg
Fiber:	1 g
Sugars:	0 g
Calculated for total recipe.

Serves: 4-6

Ingredients

2 cups Heavy Cream (Whipping Cream), organic, cold
1 cup Unsweetened (Silk) Almond Milk, plus more as needed
4-6 Peppermint Tea, 4-6 bags (Tetley's)
30 gram Mint Leaves, (or 1 tsp organic peppermint extract)
20 gram Spinach, fresh, optional
1/2 cup Allulose, powdered, adjust to taste
3 Tbsp Egg Yolk Powder, or egg yolks (see notes)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the fresh mint leaves and spinach leaves in cold water, if using. To dry, use a salad spinner. Skip this step if omitting both of these two ingredients.
In a small saucepan, bring the almond milk to a boil and then turn off the heat. Add in the fresh mint leaves and tea bags.
Gently submerge the tea bags and mint leaves (if using) in the almond milk with a spoon. Cover the saucepan with a lid and let steep for 30 minutes to 1 hour (the longer the better).
Place a fine-mesh strainer onto the container of a high speed blender, and pour in the infused almond milk. Gently press the mint leaves and tea bags in the strainer to further extract the peppermint flavour. Discard the mint leaves and tea bags.
To a high speed blender, add the spinach leaves. Pulse and blend on low speed and slowly increase to high speed until smooth and when there are no more spinach chunks. Skip this step if not using fresh spinach.
Remove and discard the foam by pouring the mixture into a measuring cup through a fine mesh strainer. If the mixture measures less than 1 cup after removing the foam, top it up with more almond milk and refill it back to 1 cup. Skip this step if not using fresh spinach.
To a blender, add in the egg yolk powder, allulose, heavy cream and peppermint extract, if using. Blend on medium speed (speed 5 for Vitamix) for 1 minute. Stop the blender for a few seconds, and then continue to blend again on speed 5 for another 30 seconds. Stop the blender when the mixture has thickened, but not at whipped cream consistency.
Pour the ice cream mixture into two Ninja creami containers. Level the mixture with a spatula and place a piece of parchment paper on top.
Place the lids on the containers and freeze for 24 hours in the freezer.
After 24 hours, remove the containers from the freezer. Take off the lid and the parchment paper, and operate the Ninja Creami machine as per manufacture’s instructions.
To add in your mix-in ingredient, use a spoon to create a hole in the middle (about 2 inches deep). Add in the chopped chocolate chunks, and select the Mix-in function.

Notes

Spinach is used for colour only. If colour is not important, please omit. Spinach powder can also be used instead of fresh spinach. If using, use 3g of spinach powder (quantity might need to be adjusted depending on brand). // Egg yolk powder can be substituted for fresh egg yolks by tempering the yolks into the ice cream mixture to make a custard. Use 3 yolks to substitute. // If a Ninja Creami machine is not available, make churned ice cream by using an ice cream maker as per manufacturer’s instructions. For no churn, add 1 tsp gum arabic and 1/4 tsp guar gum to the mixture as per my keto vanilla ice cream recipe.