Easy and delicious, this low carb no churn Chocolate Mint Chip Ice Cream is a fun way to celebrate. A perfect keto treat for St. Paddy’s Day!
I declare March to officially be the dreariest month of the year. You know spring is on the way but it’s still wet and chilly and possibly even snowy so the days really seems to drag. The clothing stores are filled with bright fun spring clothes that you eye hungrily but you know you can’t possibly wear them for another few months. You might see some buds on trees and the occasional crocus poking through the soil, but the grey skies and the drizzle belie the fact that the Northern Hemisphere is inching ever closer to the sun. You might even get one warm “teaser” day when the sun shines and the birds sing and the kids run around outside. But that only serves to make you all the more sad when the rain and chill return and you feel like the world will never warm up again. Or…you live in Florida or Southern California and you have no idea what I am talking about. But a great many of you know EXACTLY what I am talking about.
That’s why it’s very important to have something to celebrate in March, just to brighten things up a bit. It hardly matters what you choose as your fete du jour, but you need something. Me, I happen to have a birthday in March but as I get older, that gets less and less exciting. So I am just going to go ahead and focus all my energies on St. Paddy’s Day. I don’t really care about it as a major celebration day, but I need something to keep me going!
So here’s the time of year where we eat green foods and drink green drinks, in honour of some guy who rid some island of snakes some time back before you or I were born. Why not? Seems like a good reason to celebrate, wouldn’t you say? And while it’s not exactly ice cream season yet, I say go ahead and eat your low carb Mint Chip Ice Cream and let loose a little. It’s March, it’s dreary, you got hold onto something fun!
Please see my No Churn Low Carb Mint Chip Ice Cream Recipe on Swerve Sweetener. And check out the blog post here!
Also, as a fun aside and a shout-out to some awesome low carb innovators, I want to point out that I paired my Keto Mint Chip with brownies from a mix by Good Dee’s. While I love making my own brownies from scratch, it can be nice to have a mix ready to go in the pantry sometimes. There are cookie mixes too!
Christa says
This recipe seems to have gone missing again. Any chance you could re-post?
Elisa Simkovitz says
Can you omit the sour cream?
Lyndell Weldon says
the nutrition count says 24 g of carbs and 4 of fibre, how do they come up with 7 net g of carb?
Carolyn says
They are subtracting the erythritol which doesn’t impact blood sugar and really shouldn’t be considered a carb at all.
Robin says
Hi Carolyn,
I love your recipes! I made this last night and couldn’t help but sneak a taste and it was delicious! However, this morning when I checked on it, I wanted to taste a scoop and it was as hard as a rock. I couldn’t even scoop a bit out. I’m wondering what your suggestion is? My concern is if I leave it out to thaw, it will no longer have the consistency of ice cream. Any ideas?
Carolyn says
It will still have an ice cream consistency. Give it 15 minutes on the counter.
Tim Wright says
Hi,
I made this exactly as the recipe says down the .05 grams on my scale. Couldn’t wait to try it. The next morning I tried it and it was SOUR CREAM mint chocolate chip ice cream. What did I do wrong? What else can I substitute for the Sour Cream, or does ever body like the taste of sour cream? Thanks
Jennifer says
Carolyn, I hate to be That Person (I often roll my eyes when I see them in your comments), but do you still have this recipe that you could repost? It doesn’t seem to be hosted on the Swerve site anymore (the link provided doesn’t work and even scrolling back through the recipes a bit didn’t yield any results) and I’d really like to make this! Thanks for all you do and for your never-ending patience 🙂
Carolyn says
They just switched to a brand new site and I think they are having growing pains (the site looks great, though!). Here’s the link https://swervesweet.com/recipes/no-churn-mint-chip-ice-cream
Jennifer says
Ah-HA! That did the trick. Thanks so much 🙂
spaceranger says
When I made this, I discovered that my sour cream was moldy after I had already sweetened and whipped the cream, so instead of sour cream I used a combination of cream cheese and cream that had not been whipped. I also used half of the swerve called for and added stevia to taste. I thought it was wonderful! And my kids who typically won’t eat low-carb deserts enjoyed it too!
Carolyn says
Ugh, moldy sour cream! Glad you came up with a solution.
Kathy says
Made this and it was very good. So quick and easy to make too. I found that this , like a lot of low carb recipes (at least to me) tasted better the second day. BTW, I wanted to mention that if anyone lives near a Wegmans they sell Lilys chips for $4.99 a bag. That is the cheapest I’ve seen anywhere. They are in the Nature’s Marketplace baking section, not the regular baking section.
Jelley says
Can’t wait to make this. I’ll be using your low-carb chocolate chips in it. But, one question…could I substitute full-fat Greek yogurt for the sour cream? I always have that on hand and use it in place of sour cream in most everything.
Carolyn says
I can’t see why not. They have about the same carb content. Yogurt might be a touch higher.
Erica says
Where is there 10g carbs/serving?
Carolyn says
I asked the same question of Swerve, I think they have their numbers wrong. They are looking into it.
Deana says
Thank you so much for making our mix! As you know, I am a HUGE fan of your site. Appreciate it so much.
Carolyn says
But you’re sold out of everything right now! Which is a good problem to have but…oops, bad timing for me to try to send some business your way. 😉
Deana says
Back in stock now 😉 Including on Amazon:)
Carolyn says
Yes, I saw that today!
Isis says
This post gave me quite a chuckle. I live in Arizona (in the middle, not the crazy-hot Phoenix area, yikes). But I was just visiting Portland two weeks ago (Damascus, actually). I’ve been to Oregon a few times in the summer, but never in the winter until this trip. I didn’t know what I was getting into, apparently; experiencing winter in Oregon versus Arizona was like culture shock, LOL! My mom and I were wearing our winter coats in the house (and still shivering) while everyone else was just dressed normally. Needless to say, I was verrry grateful to be back to basking in the warm sunshine when I got home!
Carol E Simons says
Can I ask where you are in Arizona what town! We are looking in Arizona but don’t want the real hot areas
Susan says
Does this freeze hard if you leave it in the freezer? Want to make it but don’t like the struggle with scooping the rock hard versions. Thank you for your input. On my list for the weekend. And a peppermint version…
Love your creativity. Made the jack cauliflower casserole AGAIN…awesome.
Kathy says
How did you know I’ve been craving mint chip ice cream since I had (expensive) Halo Top’s? And that I don’t have an ice cream maker yet (my next purchase after an instant pot)? Can’t wait to try this. BTW, since we’re talking frozen desserts here, would you consider coming up with a recipe for lemon sorbet? So elegant and refreshing in the summer with some fresh berries. Should have my Ice cream maker then. Forgive me if you’ve already done this – I didn’t see it in your recipes. Thanks and happy birthday.
Bri says
Two coffee cans work for an ice cream maker, one small tin one and one larger, ice cream ingredients go in small can, large can has ice and salt rocks…
Aaron says
Wow! This looks amazing!!