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Mint Chocolate Chip Ice Cream – Low Carb Keto Homemade Ice Cream Recipe


Welcome all! Papa G here. Today I present
my low carbohydrate mint chocolate chip ice
cream. This recipe exceeded my
expectations with texture and taste, and
in my opinion, is better than any of the
varieties of low carbohydrate ice cream you can
buy. Also, with only two and a half net
carbohydrates per half pint serving, you can
satisfy your real ice cream craving
without any guilt. Now when it comes to
knowing a little bit about low carbohydrate ice
cream, my buddy Aaron over at A.D. Keto
has reviewed quite a few low carbohydrate ice cream
brands and renders his assessment based
upon four elements. Texture; taste; carbohydrate
count and the list of ingredients.
I think my mint chocolate chip ice cream
recipe hits the target on all four, so I
hope to be seeing this thumbnail in the
weeks to come. Let’s get started.
Begin by placing four egg yolks in a
mixing bowl. Add some vanilla extract;
some peppermint extract; about a quarter
cup of MCT oil; a quarter cup of clear
rum; and this little bit of rum will
actually help with two things. First,
it’ll be a natural bacteria preventative.
And second, it’ll lower the temperature
at which the ice cream will freeze so we
don’t wind up with an ice cream so hard
we can’t serve it. Finish with a powdered
sugar substitute equal to two cups of
regular sugar. The powdered substitute
works best to give us a creamier result.
Mix well with an electric mixer until
well combined. After cleaning the beaters,
in a separate bowl, whip four egg whites
until stiff peaks form.
Pour one and a half cups of heavy
whipping cream into a separate mixing
bowl and add a half, to one teaspoon of
green food coloring. With clean beaters,
whip until thick and fluffy.
Add the egg yolk mixture to the whipped
cream and with a spatula, gently fold and
mix until the mixture is fully combined.
Now add the egg whites to the cream and
gently mix again until the egg whites
are no longer visible. Our final
ingredient is my homemade roughly
chopped low carbohydrate chocolate chips. I’ll
have a link in the description below for
that recipe. Gently give a final mix
until the chocolate is evenly
distributed. Pour our ice cream mixture
into a container for freezing. You can
divide this up if you like for multiple
servings, or just put it in one container
like I did here. Cover and freeze for at
least 8 hours. Once it’s ready, grab an
ice cream scoop
and begin serving one of the best
low carbohydrate, ketogenic friendly, ice creams you’ll
ever try. There you have it folks! My mint
chocolate chip ice cream. A super simple
dessert recipe that’s short on work, but
long on flavor and texture. I hope you
enjoyed this video. If you did, please
like and consider subscribing. I’ll have
something new every week. As always,
thanks for watching and I’ll see you next time!

Randall Smitham

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50 COMMENTS

  1. Brad Ley Posted on August 2, 2018 at 10:37 am

    Thanks for the recipe. Any substitutes for the rum? Can't do any alcohol…

    Reply
  2. High Fat High Fun Posted on August 2, 2018 at 11:05 am

    Glen, my jaw is on the FLOOR!!! Not only is this recipe getting a review at some point, but that thumbnail is a thing of beauty. I laughed for a good four minutes. 🤣🤣🤣🤣

    Reply
  3. Pascale Devalet Posted on August 2, 2018 at 11:13 am

    Do I have to use the mct oil. I don’t have access to it. Thank you.

    Reply
  4. Renea Riffel Momma Bear Keto Posted on August 2, 2018 at 11:14 am

    I love me some mint chocolate chip Keto ice cream … Oh boy .. Thank you so much .. I am making this soon ..

    Reply
  5. Kandyce Edwards Posted on August 2, 2018 at 11:52 am

    Wow! Amazing! And homemade chocolate chips?!? This is awesome! Thank you!!!!

    Reply
  6. Tim R Posted on August 2, 2018 at 12:03 pm

    Raw eggs? And this doesn't taste Eggy? I'm intrigued. 🙂

    Reply
  7. Stuart Pierce Posted on August 2, 2018 at 12:44 pm

    Oh mine my favorite as a kid!!!!!
    Thanks again Jennifer 😃

    Reply
  8. mica weatherman Posted on August 2, 2018 at 1:05 pm

    Wonce again papa-G you have saved the day…!!! This is so happening this weekend…!! You rock papa-G…😎😎

    Reply
  9. Fury Smith Posted on August 2, 2018 at 1:57 pm

    I love your recipes but dammit, you never show total carbs (and fiber); not everyone follows net carbs!

    Reply
  10. Keto Meals and Recipes Posted on August 2, 2018 at 2:01 pm

    I will add your ice cream to my collection. Thanks

    Reply
  11. Bill Conley Posted on August 2, 2018 at 2:03 pm

    Would love to try this but can’t do the booze. Is it required? Substitutes?

    Reply
  12. Jefrey Valencia Posted on August 2, 2018 at 2:23 pm

    Hi any other substitute for the clear rum?

    Reply
  13. Nicole Carrico Posted on August 2, 2018 at 2:39 pm

    Awesome I can't wait to give this a try. Thanks so much for another awesome recipe.

    Reply
  14. Eileen Vogel Posted on August 2, 2018 at 3:02 pm

    Oh YUM!!! Thank you so much!!!

    Reply
  15. CJsKetoKitchen.com Posted on August 2, 2018 at 3:52 pm

    That looks incredible 🤤 Can’t wait to try it!!!!

    Reply
  16. Judy Colson Posted on August 2, 2018 at 9:02 pm

    Looks yummy. Could you substitute no-flavor vodka for the rum and get the same results? My favorite flavor of ice cream which I would love to have a Keto-friendly recipe of is Baskin Robbin's Mocha Almond Fudge. It is stupendous. But very carby unfortunately. I love that you put MCT oil in this. Important for Keto-ers. What do you think of using this recipe in an ice cream maker? Thanks for the recipe to add to my collection.

    Reply
  17. Sharon Roe Posted on August 2, 2018 at 9:38 pm

    Can I use vodka instead of rum ?

    Reply
  18. Cheryle Peikert Posted on August 3, 2018 at 2:33 am

    Can’t wait to try it!!

    Reply
  19. Mikey Land Posted on August 5, 2018 at 2:27 pm

    Hey Papa G! I made this last night. The flavor and sweetness were on point, I just had a question about the consistency and was wondering if I did something wrong. Mine came out a little "grainy" instead of creamy. I followed the recipe, I omitted MCT oil and just added 1/8 cup more rum like you suggested. It froze overnight in a glass sealed Pyrex. It almost has a freezerburnt type consistency if you know what I mean. Any thoughts?

    Reply
  20. The Low Carb Canuck Posted on August 6, 2018 at 2:39 pm

    A perfect ice cream needed for this East Coast heatwave. Once again thank you Papa G!

    Reply
  21. bonnie rush Posted on August 7, 2018 at 2:26 am

    Matcha tea powder could be used to color it!

    Reply
  22. Ashton mariah Posted on August 11, 2018 at 4:02 am

    I used the same exact ingredients and it was super super gritty. Any ideas?

    Reply
  23. vanessa reyes Posted on August 11, 2018 at 4:27 pm

    Mine got hard 😥… but is sooo good I dont care

    Reply
  24. Marita Wallace Posted on August 28, 2018 at 11:32 pm

    Two questions! Can I substitute dark rum for the clear rum? Also, I have an ice cream machine, is it okay to use that instead of freezing it in a container?

    Reply
  25. Marita Wallace Posted on August 28, 2018 at 11:33 pm

    Oh, yes! Is it okay to use the low carb commercial chocolate chips instead of making our own?

    Reply
  26. puregoddessuniversity Posted on September 6, 2018 at 1:38 am

    Can you omit the vodka?

    Reply
  27. Homeschool Mama of 11 Posted on September 14, 2018 at 4:17 pm

    Subbed just cause of this!!! Now off to look through the rest of your videos!

    Reply
  28. Keto Cricket Posted on September 14, 2018 at 7:39 pm

    Will this work in an ice cream maker?

    Reply
  29. Kevin Gant Posted on September 14, 2018 at 9:10 pm

    came here because of A.D. Keto. Great job and will make this weekend. Also, thanks to Morgan Freeman for the narration.

    Reply
  30. Abby K Posted on September 14, 2018 at 9:39 pm

    I'm curious, why did you use egg whites?

    Reply
  31. Foodie Turned Sleevie Posted on September 15, 2018 at 9:57 pm

    Looks amazing!

    Reply
  32. Jen Tuesday Posted on September 23, 2018 at 10:18 pm

    can you sub coconut oil for the mct?

    Reply
  33. Pretty Perry Posted on September 27, 2018 at 8:27 pm

    Followed The Directions To A T And Though It Taste Okay The Texture Was Very Gritty 😢

    Reply
  34. Mark Hatfield Posted on September 30, 2018 at 9:13 am

    Gross!! Sorry, not a good recipe.

    Reply
  35. Sarah R. Trenchard Posted on October 23, 2018 at 10:57 am

    OMG! I love love love mint chocolate chip! I will sooooo be trying this recipe! Thanks so much! Keep up the great work!

    Reply
  36. Idriss Pukka Posted on December 11, 2018 at 5:06 pm

    I have a question, instead of peppermint extract could you use butter rum flavoring oil and make butter rum ice cream? I think it would be 1 tsp of the flavoring oil, but I'm not sure. Any suggestions?

    Reply
  37. Areya Black Posted on December 12, 2018 at 12:46 pm

    Could I add a tiny bit of juiced spinach for the green color instead of food coloring??

    Reply
  38. Thomas Posted on December 19, 2018 at 3:25 am

    I tried to make from your recipe and the taste is really good. But I used granulated swerve and it cannot mix well and all sink to the bottom of the container. Can u recommend a way to dissolve it in the mixture? Thanks!

    Reply
  39. Sandy Gilbert Posted on December 26, 2018 at 1:32 pm

    Papa G what can you substitute MCT oil for?

    Reply
  40. idogtv Posted on February 8, 2019 at 2:57 am

    After going through a number of these videos, this video especially convinced me I should really get myself a hand mixer (at the moment I don't have any sort of mixer, because I'm a single 24 year old dude living in an apartment and have always done super basic keto food). This looks great.

    Reply
  41. idogtv Posted on February 9, 2019 at 6:48 pm

    Dumb question, but is this recipe using large eggs? If I only have jumbo eggs on hand, should I cut it down to 3 jumbo egg yolks/whites, or does it not matter so much for this?

    Reply
  42. UTR UTR Posted on March 4, 2019 at 12:00 am

    I just made this for the first time. This looks amazing! It's in the freezer and I can't wait to try it. Thanks as always PapaG

    Reply
  43. Matt Brown Posted on March 30, 2019 at 3:25 am

    Dumb question but will the rum make me buzzed if I eat too much?

    Reply
  44. Donna Sides Posted on April 6, 2019 at 9:28 pm

    Hey Papa G, made this last night, takes fabulous, but doesn't appear to be frozen. I did grind my sugar to "powder". Any suggestions?

    Reply
  45. Anita T Posted on April 16, 2019 at 2:29 pm

    Papa, I used your basic recipe to make a wonderful creamsicle ice-cream using a package of sugar free Jello in the mix. I had been wishing for something like this for a long time time without having to use the ice cream machine. I think yours is a great recipe to tweak and make various flavors as it is easy, flavorful ice cream. Chocolate mint for me is about as much fun as getting a tooth pulled but your ice cream texture is amazing!

    Reply
  46. Who’s NaeNae Posted on April 21, 2019 at 2:58 am

    Is it safe to eat raw eggs like that?

    Reply
  47. MichaelMing Posted on May 2, 2019 at 4:27 am

    No cooking is needed for the 4 whole eggs?

    Reply
  48. Aaron Bailey Posted on June 17, 2019 at 8:59 pm

    I guess all these egg truthers have never had the joy of eating cookie dough. Poor guys…

    Reply
  49. Papa G's Low Carb Recipes Posted on July 13, 2019 at 8:05 pm

    Be sure to subscribe https://papag.cooking/CLICK-TO-SUBSCRIBE and thanks for watching!

    Reply
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