Comments on: (No-Churn!) Keto Mint Chocolate Chip Ice Cream 🍃 gluten free & paleo

By: Paola van der Hulst

Paola van der Hulst — Thu, 18 Jun 2020 16:18:56 +0000

In reply to Amanda. Awww thank you Amanda! xo!!!

By: Amanda

Amanda — Mon, 15 Jun 2020 13:58:58 +0000

Whoops, and here is rating 🙂

By: Amanda

Amanda — Mon, 15 Jun 2020 13:57:56 +0000

This is officially my new favorite breakfast food, since I can’t have yogurt so what the heck, why not? I love the recipe. I ended up using an ice cream maker and am not sure it turned out better than if I hadn’t (probably didn’t leave it long enough), but flavor is wonderful. It seemed too salty when it was soft, but after being in the freezer overnight, it’s perfect. Thank you!

By: Leena Deneroff

Leena Deneroff — Tue, 09 Jun 2020 20:00:49 +0000

Hi
I think you forgot to
Mention when to add the chips
I’m assuming to much them in after blending

By: Emma

Emma — Sun, 03 May 2020 10:04:54 +0000

I was very skeptical about making this as I’m not a great avocado lover. I gave it a shot though, only tweaking to add a little chopped garden mint on top of the essence and – wow – you’d not know this was Keto friendly. Amazing taste? The ONLY issue I had was that I used erythritol as the sweetener, so it went rock solid in the freezer. I’m going to try it with xylitol next time.

By: Rhonda

Rhonda — Sun, 03 May 2020 00:53:11 +0000

Can I use Monk Fruit as a sweetener for this?

By: Kathy Cooke

Kathy Cooke — Fri, 01 May 2020 06:46:10 +0000

Delicious! Used a whole can of coconut milk and scaled the recipe up 3x accordingly. Used 6 tbsp of powdered Swerve erythritol, 10 drops of Young Living peppermint essential oil, 1.5 bars of The Good Chocolate signature dark 65%, and 1 tbsp of Tito’s vodka. It did get a little icy when completely frozen. It takes forever to thaw enough to scoop once completely frozen, ie 1-2 hours. Next time I would either use the recommended allulose sweetener, try adding more vodka, or reduce the amount of chocolate, as there was quite a lot. 188 cals in 1/8 of the container.

By: Donna Davis

Donna Davis — Fri, 01 May 2020 05:58:30 +0000

My very favorite ice cream has always been mint chip, so I was very excited to see this recipe, and I was surely not disappointed! I did not have any peppermint flavoring, but DO have a patch of wonderful peppermint growing in my garden. I did 4x the recipe, and heated 1 pint of heavy cream to 170 degrees, and added about 2 cups of chopped mint leaves, half a scraped vanilla bean, confectioners Swerve, and the salt, and let it all infuse while it cooled for about an hour, then strained out the solids. I also mashed the avocado with the lemon juice before blending the whole works. It was WONDERFUL! Thank you, Paola!

By: Renee

Renee — Tue, 28 Apr 2020 22:24:54 +0000

In reply to Morel. Should help keep the avocado from turning brown.

By: Morel

Morel — Mon, 23 Sep 2019 14:22:51 +0000

Is the lemon juice optional or is it to help with the avocado or something? I haven’t seen lemon added to other mint chip ice creams before.