Keto Mint Chocolate Chip Ice Cream Recipe #keto

Keto Mint Chocolate Chip Ice Cream Recipe

  • Author: Louise Hendon
  • Prep Time: 1 hour 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: American


This keto mint chocolate chip ice cream recipe has a delightful hint of coconut.


  • 1.5 oz (45 g) of fresh mint, leaves only
  • 2 cans (400 mL each) of full-fat coconut milk, room temperature
  • 1 small avocado, peeled
  • 50g erythritol or stevia, to taste
  • 1.4 oz (39 g) of 100% dark chocolate


  1. In a food processor or blender, blitz the mint leaves and avocado to a smooth puree and set aside.
  2. Shake the coconut milk then pour into a large bowl. Whisk until there are no lumps, then whisk in the puree. Cover the bowl and let sit for 1 hour at room temperature.
  3. Strain the mixture through a double layer of muslin into a large bowl. Discard the pulp. Whisk in the erythritol or stevia.
  4. Pour the new mixture into the ice cream maker and churn according to your machine’s instructions.  Just before switching the machine off, add the chocolate.
  5. Transfer the ice cream into a freezer container and store covered.


All nutritional data are estimated and based on per serving amounts.

Net Carbs:  3 g


  • Calories: 248
  • Sugar: 1 g
  • Fat: 24 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 2 g