Keto Chocolate Chip Mint Ice Cream
  1. I start by warming up the heavy whipping cream, coconut milk, and sweetener of your choice over low heat.
  2. Heat the cream/milk mixture until the sugar is dissolved.
  3. The next step is to temper the egg yolks. This is where you scramble the yolks and then, while stirring, slowly pour some of the hot mixture into the yolks.
  4. Then pour the tempered egg yolks into the hot cream mixture and stir continuously and slowly, until the mixture comes to a slow boil. Cook for 3-5 minutes.
  5. After the egg/cream mixture comes to the slight boil, and the mixture thickens a bit (usually about 3-5 minutes) pour the mixture slowly through a fine mesh strainer. You do not want your ice cream to have bits of cooked egg or chunks.
  6. Next, stir in the vanilla and mint flavoring.
  7. Place a piece of plastic wrap directly on top of the custard mixture and refrigerate for about 5 hours or until it is completely cooled.
  8. Now it is time to pour the custard mix into your ice cream maker.
  9. Allow your ice cream to run a cycle until you get CLOSE to the desired thickness.
  10. Now it is time to pour in the Lilly’s Chocolate Chips. Allow the machine to do the gentle stirring for you!
  11. Once the ice cream machine has done its magic, remove the ice cream and place in a freezer safe container. Allow the mixture to freeze the rest of the way.
Recipe Notes

NOTE- I do not usually put the nutritional facts on my recipes because it will depend on what brands of ingredients you use. For my ingredients each serving is Calories-208g, Fat-20g, Net. Carbs-5g, Protein-4.5g.