This Mint Chocolate Chip Ice Cream is a rich and creamy homemade ice cream. It tastes like double churned ice cream without that much hassle! It is also sugar-free and gluten-free.
I originally posted this recipe for Mint Chocolate Chip Ice Cream a year ago. But I decided to revamp it a bit. First, I added some more mint flavor. If you like a subtler mint, you can use a smaller amount of mint. For this recipe, I used 2 tablespoons of Creme de Menthe liqueur. You can use only 1 tablespoon and still get a great mint flavor. Go ahead and taste the ice cream mixture right before adding it to your ice cream machine. This will give you a good idea if you want to add more flavoring. The taste is slightly duller after churning, so take that into consideration.
The next thing I did to this recipe is I added Guar Gum. This is a standard ingredient in store-bought ice cream that is used to prevent ice crystals from forming. Before adding guar gum, I always had a problem with my ice cream being too icy. I could never figure out what I was doing wrong! I tried churning for longer, freezing my storage container before adding the ice cream to prevent melting, etc. In the end, it came down to the guar gum! Nothing else worked. Now my ice cream is smooth and creamy and just like it should be!! You can read more about using Guar Gum in ice cream in my post here.
The last thing to note is that you can modify the amount of chocolate chips to meet your desired taste. I like mini morsels in my ice cream best. But I haven’t been able to find mini morsels that are sugar-free. Most chocolate chips contain sugar. If you aren’t very sensitive to sugar, you could use regular chocolate chips. If you want to avoid refined sugar altogether, try using sugar-free chocolate chips like these from Hershey’s Kitchen.
You can also check out my great Sugar-Free Whipped Cream to go with your ice cream. Because what really goes better with ice cream than whipped cream?? It tastes just like full-sugar whipped cream without any refined sugar!
Sugar-Free Mint Chocolate Chip Ice Cream
- 1 1/2 Cups Whole Milk
- 3/4 Cup Xylitol Or use favorite granulated sweetener
- 1 1/2 Cups Heavy Cream
- 1 Teaspoon Vanilla extract
- 1-2 Tablespoons Creme de Menthe Liqueur Adjust to taste
- 1/4 Teaspoon Salt
- 10 drops Green Food Coloring (optional)
- 1 1/2 Cups Chocolate Chips Recommendation: use Sugar-Free chips or Mini Morsels
Combine Xylitol and whole milk, stirring until completely dissolved. If needed, warm milk to help dissolve Xylitol.
Combine the remaining ingredients, except for the chocolate chips, stirring until thoroughly combined.
Chill in the refrigerator for 3-8 hours, covered.
Place mixture in an ice cream maker, following manufacturers recommended operation. Add the chocolate chips in the last 5 minutes of churning.
Transfer the ice cream to a freezer safe container and freeze for 8-12 hours before enjoying.