• D.M. Olsen

Mint Chocolate Chip Keto Ice Cream

So first, I have been doing #keto and #surfing for six months now. I have lost 25 pounds and have gained quite a bit of muscle. So, lots of fat has been shed. But I still love sweets. That is one of the cool things about Keto that so many people are afraid of when they think about it as a #diet. You don't have to give up your favorite foods. You just have to be conscious about how many carbs you're taking in. Check this recipe and get back to me. It is so good.

First, you'll need an ice cream maker. I recommend this gem.


  • 6 large eggs, separated

  • 1 cup powdered Erythritol

  • 3 cups heavy whipping cream + 1 cup milk.

  • 1 tbsp sugar-free vanilla extract

  • 1 86% cacao chocolate bar chopped

  • 1 bunch fresh mint (chopped), or sugar free mint extract

  • 1/8 t sea salt

  1. In a small pot, simmer heavy cream, milk, salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

  2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Whisk in Erythritol, mind and chocolate chips. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.


© 2025 by David M. Olsen | Writer | Photographer | Screenwriter | Editor at Kelp Journal

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