Mint Chocolate Chip Ice Cream

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Cool. Creamy. Refreshingly Minty.

This no-cook Mint Chocolate Chip ice cream delivers old-fashioned ice cream shop flavor — without the sugar or complicated prep. It’s made with real cream, half & half, allulose for natural sweetness, and a splash of vodka for that perfect soft-scoop texture. The result? A lusciously smooth, mint-infused ice cream with just the right amount of chocolatey crunch in every bite. It’s nostalgic, simple, and made from ingredients you actually recognize. Proof that eating well doesn’t mean giving up your favorite childhood flavors.

Ingredients

• 1 ½ cups heavy cream

• 1 ½ cups half & half

• ¾ cup allulose (90 g, or adjust to taste)

• 2 Tbsp vodka (optional, keeps it scoopable)

• 1 tsp vanilla extract

• 1 ½ tsp peppermint extract (not spearmint)

• Pinch of salt

• 4 oz (115 g) sugar-free dark chocolate chips or chopped dark chocolate

• (optional) a few drops natural green food coloring

Equipment We Use

❇️ KitchenAid Hand Mixer

❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer

❇️ HexClad Hybrid Nonstick Cookware Set

❇️ Spring Chef Ice Cream Scoop

Ingredients We Use

❇️ Whole Earth Allulose Baking Blend

❇️ Anthony's Allulose

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Instructions

1. Mix the base

   • In a large bowl or blender, combine heavy cream, half & half, allulose, salt, vodka, vanilla, and peppermint extract.

   • Blend or whisk until the allulose is mostly dissolved.

2. Chill

   • Cover and refrigerate for at least 4 hours or overnight.

3. Churn

   • Pour into your ice cream maker and churn until thick and creamy.

4. Add chocolate chips

   • In the last few minutes of churning, stir in the chocolate chips (or gently fold them in afterward).

5. Freeze

   • Transfer to a container, cover, and freeze for about 4 hours before scooping.

Recipe Overview

• Servings: 8

• Calories: 220

• Net Carbs: ~4g

• Fat: ~21g

• Protein: ~2g