Peppermint mocha is winter’s darling flavor. When it’s cold outside, the minty chocolate coffee combo warms the spirit, even when you add these flavors to a frozen treat! Forget flavored coffee, this will be your new favorite low carb treat to serve for your holiday celebrations.
December 20 2018 recipe, photo by Kristie Sullivan, PhD, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Peppermint mocha is winter’s darling flavor. When it’s cold outside, the minty chocolate coffee combo warms the spirit, even when you add these flavors to a frozen treat! Forget flavored coffee, this will be your new favorite low carb treat to serve for your holiday celebrations.
USMetric
6 servingservings
Ingredients
- 2 cups 475 ml heavy whipping cream
- 2 oz. (7 tbsp) 55 g (100 ml) sugar-free dark chocolate, chopped
- 6 6 large egg yolklarge egg yolks
- 2⁄3 cup (3 oz.) 160 ml (85 g) powdered erythritol
- 2 tbsp 2 tbsp instant coffee powder
- 2 tsp 2 tsp vanilla extract
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp food grade peppermint extract
- ¼ tsp ¼ tsp liquid sweetener (drops)
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Instructions
Instructions are for 6 servings. Please modify as needed.
In a heavy saucepan over low heat, heat the heavy cream, stirring with a whisk.
Add the chocolate and continue stirring until the chocolate has melted. Add the egg yolks. Continue whisking on low heat until just warm.
Add the powdered sweetener and the instant coffee powder and whisk until completely dissolved. Continue heating, whisking constantly until the custard thickens, about 10 minutes.
When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
Stir in the vanilla extract, salt and peppermint. Taste and add the liquid sweetener. Place in the refrigerator to cool.
When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions until it reaches your desired consistency.
Kristie's tips
Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state if you use an erythritol based sweetener. Sweeteners such as xylitol or allulose keep the ice cream texture soft and easily scooped. If using an erythritol based sweetener, allow to thaw at room temperature for about 10 minutes before enjoying.
Three tablespoons of unsweetened cocoa powder can be used instead of the unsweetened chocolate. For best results, mix the cocoa powder with 2 tablespoons of water and blend before adding to the ice cream mixture.
If you are a bit intimidated by heating the mixture, or if you’re in a real hurry to get the ice cream churning, and you don’t mind the raw egg, you can skip heating the ice cream base. Just melt the chocolate and add it and the remaining ingredients to a blender. Mix well and follow your ice cream maker’s instructions.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
18 comments
1
Sandra Britton
December 22 2018
Is keto diet alright for chronic pancreatitis
Reply: #2
2
Reply to comment #1 by Sandra Britton
Kristin Parker Team Diet Doctor
December 23 2018
Keto can help with pancreatitis!
https://www.dietdoctor.com/fatty-pancreas-development-type-2-diabetes3
Ellie
December 26 2018
Could I just mix this ice cream mixture in a food processor and then freeze?
Reply: #4
4
Reply to comment #3 by Ellie
Kristin Parker Team Diet Doctor
December 26 2018
Could I just mix this ice cream mixture in a food processor and then freeze?
Yes, if you don't have a machine. You may want to stir it every 30 minutes or so.
5
Donna
December 27 2018
My new favourite ice cream - I love it!! And it's great that it freezes solid so I have to wait for it to soften so it lasts longer!!
Now I don't have to miss my old favourite - haagen dazs because this is just as rich and creamy! And, the absolute best is I just have a normal serving and I am satisfied instead of eating the whole carton and feeling desperate to eat something else! Thank you, Kristie for a great recipe!!6
Debby
January 7 2019
This ice cream recipe is so yummy! I left out the peppermint extract because I didn't have any. Still delicious. I have a peanut butter ice cream I pair this ice cream with. So yummy! 😊
Sharon
August 19 2019
Could you add a tablespoon of vodka or other alcohol to help it not freeze so hard? Thank you
Reply: #8
8
Reply to comment #7 by Sharon
Kristin Parker Team Diet Doctor
August 20 2019
Could you add a tablespoon of vodka or other alcohol to help it not freeze so hard? Thank you
You can try, but with the erythritol that doesn't always work. It's easiest to set it out for about 15 minutes before scooping.
9
Betsy
January 23 2020
I don't like mint but love mocha. Would it work if I left out the mint?
Reply: #10
10
Reply to comment #9 by Betsy
Kristin Parker Team Diet Doctor
January 24 2020
I don't like mint but love mocha. Would it work if I left out the mint?
Yes, mocha ice cream on its own is awesome.
11
Phil
June 22 2020
What kind of liquid sweetner is recommended? I was going to use liquid monk fruit but then I stopped because I'm concerned it's so much sweeter than other liquid sweetners and I didn't want to ruin the ice cream. Any suggestions?
Reply: #12
12
Reply to comment #11 by Phil
Crystal Pullen Team Diet Doctor
June 22 2020
What kind of liquid sweetner is recommended? I was going to use liquid monk fruit but then I stopped because I'm concerned it's so much sweeter than other liquid sweetners and I didn't want to ruin the ice cream. Any suggestions?
You can view our sweetener guide here: https://www.dietdoctor.com/low-carb/keto/sweeteners Perhaps liquid stevia would suit your tastes better.
13
lauramb1994
June 25 2020
I was nervous about making this for many reasons. But the end result was fabulous. I served this to family at my birthday gathering and everyone thought that it was very good!! First of all, we've never made a custard-based ice cream where you have to cook the ingredients and so that was a hurdle. And then I was worried about the sweetener. I had meant to use Xylitol but forgot to (even though I had it!). I used Swerve, the powdered variety. I didn't use mint because I didn't have any. At first, we were concerned because there was a smell, like a synthetic smell after heating and while freezing the mix in the ice cream maker. And I noticed what looked like little curdled chunks. But after freezing the mix in the ice cream maker and then storing it in the freezer, what we served at the family gathering was soft, creamy and really VERY tasty. I was so pleasantly surprised. My 16yo son, who is trying Keto for athletic/health reasons and has cut out all "regular" sweets, said this was awesome ice cream and could I make more. It was time-consuming and I probably won't except for special occasions but I definitely will in the future!!
Reply: #14
14
Reply to comment #13 by lauramb1994
Kristin Parker Team Diet Doctor
June 26 2020
I was nervous about making this for many reasons. But the end result was fabulous. I served this to family at my birthday gathering and everyone thought that it was very good!! First of all, we've never made a custard-based ice cream where you have to cook the ingredients and so that was a hurdle. And then I was worried about the sweetener. I had meant to use Xylitol but forgot to (even though I had it!). I used Swerve, the powdered variety. I didn't use mint because I didn't have any. At first, we were concerned because there was a smell, like a synthetic smell after heating and while freezing the mix in the ice cream maker. And I noticed what looked like little curdled chunks. But after freezing the mix in the ice cream maker and then storing it in the freezer, what we served at the family gathering was soft, creamy and really VERY tasty. I was so pleasantly surprised. My 16yo son, who is trying Keto for athletic/health reasons and has cut out all "regular" sweets, said this was awesome ice cream and could I make more. It was time-consuming and I probably won't except for special occasions but I definitely will in the future!!
So glad you enjoyed this! It's one of my favorite ice cream recipes as well.
15
heidi
August 1 2020
Which brand of peppermint extract do you use for this? I made mint choc ice-cream today, following another recipe, and had to use quite a lot of extract/aroma to get the right flavor.
Would like to try another peppermint brand that is really concentrated so you don't have to use much!Reply: #16
16
Reply to comment #15 by heidi
Kerry Merritt Team Diet Doctor
August 1 2020
Which brand of peppermint extract do you use for this? I made mint choc ice-cream today, following another recipe, and had to use quite a lot of extract/aroma to get the right flavor.
Would like to try another peppermint brand that is really concentrated so you don't have to use much!Hi, Heidi! Kristie said that she just uses 2 drops of feed grade peppermint oil. Hope this helps!
17
Mary Wernke
March 21 2022
If I like peppermint, but not mocha, can I just substitute a couple teaspoons of cocoa for the instant coffee?
Reply: #18
18
Reply to comment #17 by Mary Wernke
Kerry Merritt Team Diet Doctor
March 21 2022
If I like peppermint, but not mocha, can I just substitute a couple teaspoons of cocoa for the instant coffee?
We haven't tried that, but I would imagine it would work fine. Let us know how it turns out!
