Sugar Free Chocolate Mint Ice Cream Recipes

SUGAR FREE CHOCOLATE MINT ICE CREAM

Sugar Free Chocolate Mint Ice Cream image

A smooth, custard based chocolate ice cream that is low in sugar, but high in satisfaction. I save the egg whites for egg white breakfast sandwiches.

Provided by MsTeechur

Categories Ice Cream

Time 1h

Yield 1 1/2 Quarts, 12 serving(s)

Number Of Ingredients 8

Ingredients

3 cups half-and-half
3 ounces unsweetened chocolate
1 cup mint leaf
1/3 cup unsweetened cocoa powder
8 egg yolks
1 cup Splenda sugar substitute
1/4 teaspoon salt
2 tablespoons rum

Steps:

Bring water in the bottom of a double boiler to boil.
Pour half and half and mint leaves into the top of double boiler and put over boiling water.
Crush or chop the unsweetened Baker's chocolate and add to milk and mint, stirring to melt chocolate.
Add cocoa powder to hot milk mixture. Stir until milk is scalded, all chocolate is melted.
Remove from heat.
Whisk together egg yolks and sugar/Splenda (can use half sugar, half baking Splenda).
Strain chocolate, mint mixture and press through a fine sieve.
Pour a very small amount of chocolate mixture into the egg yolks and whisk vigorously. You do not want the yolks to cook. Continue until you've whisked in about 1/3 of the chocolate.
Add tempered yolks, sugar, and chocolate mixture to the remaining chocolate, half and half mixture. Add salt.
Stir over low heat until the mixture thickens, and when you lift a wooden spoon out of the mixture it coats the back of the spoon.
Remove from heat and continue stirring. Put into fridge to cool down. Stir every 30 min or so to ensure it cools evenly.
Let cool 4-8 hours or overnight.
Pour into your prepared ice cream maker, add rum, and mix per directions. The rum is to lower the freezing temperature, so only add at the end or the alcohol cooks off.
For soft serve, serve immediately or for a harder ice cream, freeze for 2 hours before serving. If you don't eat it all that evening, remove from freezer and let sit for 30 minutes to make it easier to scoop as all homemade ice cream freezes hard.
Cooking time equals time in the ice cream maker.

Nutrition Facts : Calories 175.4, Fat 13.7, SaturatedFat 7.8, Cholesterol 133.1, Sodium 81, Carbohydrate 11.2, Fiber 2.1, Sugar 4.1, Protein 4.9

EASY MINT CHOCOLATE CHIP ICE CREAM

Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

Steps:

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

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