Super Creamy Keto Chocolate Peppermint Mocha Ice Cream Recipe (even after a full day in freezer)
Updated: Jan 3, 2021
This peppermint mocha ice cream encompasses my favorite flavors for around the holidays. Love getting peppermint mochas at Starbucks and love the white chocolate peppermint super coffee! So I decided to make an ice cream version mimicking my favorite drinks.
There are many ways you can change this up to suit your taste. Like white chocolate better? you can leave out the cocoa powder and switch to melted keto white chocolate chips, add some vanilla extract and you got white chocolate peppermint mocha ice cream. You can even leave out the espresso or coffee and just have white chocolate peppermint ice cream. I would just cut the sweetener down to 1/2 cup because there is no longer a bitter additive to the ice cream.
I tried this recipe without the gelatin, if you don't have any, it will turn out fine, just not as smooth in texture. But we still are enjoying that batch as well! Also if you don't have time to wait for a delivery of keto peppermint candies or time to make your own, you can add 1/2 tsp. peppermint extract or peppermint stevia to the melted chocolate to make it peppermint flavored in loo of the candies. If the chocolate ends up ceasing on you (getting thick and chunky) you just have to add a splash of water or oil, a tiny bit at a time until it smooths out again.
Now for the nitty gritty truth. If I eat too much of this ice cream (more than 1/2 cup), my tummy gets upset. If you have a sensitive stomach I would switch up the sweeteners some. Allulose makes the ice cream nice and soft for weeks in the freezer. But I have replaced some of the allulose with monkfruit sweetener and it was still scoopable and soft. Replace the 3/4 cup allulose to 1/2 cup allulose and a 1/4 cup granular monkfruit, stevia or erythritol sweetener if you have the same problem as I do.
All that being said, I have many ice cream recipe and they are all amazing, no one ever knows that they are keto. They are so good they could even pass as store bought non keto ice cream. I enjoy the keto ice cream at the store and they are good when I just want ice cream now. But they do not have the smooth, creamy texture out of the freezer that my keto ice cream has. And they contain way more additives than my ice cream including air, lol. They will all be here on this blog sooner or later but I have about 30 recipes with videos on YouTube as of right now. It will take me a few weeks to get all recipes over to this blogs. So if you are interested in my other flavored ice creams, head to YouTube.com/ketoupgrade or click the YouTube button at the top of the page.
Keto Chocolate Peppermint Mocha Ice Cream:
1 1/4 Cup Heavy Cream
1 1/4 Cup Alternative Unsweetened Milk ( I used macadamia milk, no carbs)
3/4 Cup Allulose (can use other sweeteners but allulose keeps it soft after frozen)
1/3 Cup Cocoa Powder (I used cacoa powder which does have more carbs in it)
1 Tbs. Instant Espresso Powder (can use coffee granules but may need more to get a good coffee flavor)
Pinch of Salt
1/2 tsp. Gelatin (optional but creates a better textured ice cream)
1 tsp. Peppermint Extract
1/2 tsp. Peppermint Liquid Stevia (optional)
1/3 Cup Lilys Semi-Sweet Chocolate Chips (can use any you have on hand but semi-sweet has the least carbs)
A few Tbs. Keto peppermint candies
1. Bloom the gelatin over a tablespoon of milk or cream
2. Place cream, milk, sweetener, cocoa, espresso, salt and bloomed gelatin into a sauce pot, whisk and heat over medium heat until just simmering
3. Temper the eggs with the hot mixture, pouring a little in at a time while whisking about half the mixture
4. Pour the egg and hot mixture from the bowl back into the pan and whisk together, then strain back into the bowl
5. Add and stir in the peppermint extract and liquid stevia if using
6. Place either over an ice bath and place in refrigerator, stirring occasionally until the mixture reaches 42 degrees or place a piece of plastic wrap directly onto the mixture and refrigerate for 8 hours to overnight
7. While mixture chills, temper the chocolate by heating in microwave for 15-30 second intervals, once completely melted, add a few chips to the melted chocolate, stirring until the chips melt completely, keep adding a few at a time until they stop melting or the chocolate is between 83 and 88 degrees
8. Spread chocolate out in an even layer on a flat surface, I just used a plastic lid
9. Sprinkle the candies on top of the melted chocolate and allow the chocolate to harden
10. Once hardened, break into small pieces
11. Once mixture is chilled, churn according to manufacturers instructions
12. When the ice cream is thick and frozen, churn in the chocolate chunks and place into a CHILLED bowl, which will greatly decrease the melting of the ice cream
13. Chill for at least 4 hours but will stay soft for weeks, if it lasts that long!
Macros for 1/2 cup serving: Makes 10 1/2 cup servings
16.1 g Fat
5 g Total Carbs
3 g Fiber
2 g Net Carbs
3.2 g Protein
If you have suggestions on what I can do better or what you like about my videos or blogs please comment below! I would love some feedback, I am by no means a writer, I'm a chef at heart and don't know if I could be anything else, but I can try my best. Please let me know if you try any of my recipes and how they turn out! Thank you for reading, I hope you enjoy these recipes as much as I do!