So who really owns their own ice cream maker? Well, I do. In fact, I own two of them. I recently upgraded to a compressor model, the sort that doesn’t require the bowl to be frozen ahead of time. But I found myself reluctant to give up on my heretofore very reliable standard model. So I kept them both. You know, just in the off chance that I am suddenly required to make four or five quarts of ice cream in the span of a few hours. It could happen!
But despite owning the machinery to make vats upon vats of ice cream, I still love the idea of no churn ice cream too. Because while I may have ridiculous amounts of kitchenware hanging out in my cellar, you may not. And more power to you for being a minimalist and living the uncluttered life. I should follow your lead. But I probably won’t.
Most no churn ice cream recipes take sweetened condensed milk. Yikes! That’s just not kosher in my sugar-free world. But I’ve discovered that sour cream gives my low carb no churn ice cream recipes just the right structure and thickness without all that sugar. And you really can’t tell it’s sour cream, I promise. You won’t taste it at all.
This low carb mint chip ice cream is a fun treat for St. Paddy’s Day. You can leave it plain white, or you can choose to color it with a little green. There are some all natural food colorings out there, but I’ve also found that a little bit of matcha green tea powder can work as well.
While you’re at it, why not make some low carb shamrock shakes? Just leave out the chocolate chips and blend with some almond milk!
Ingredients
1 1/2 cups whipping cream
½ cup Swerve, Confectioners, divided
1 cup sour cream
1 to 2 tsp mint extract (depending on how minty you want it)
1 tsp matcha powder OR a few drops green food coloring (optional)
3 ounces sugar-free dark chocolate, chopped
Instructions
In a large bowl, beat the whipping cream with ¼ cup of the Swerve until stiff peak form.
In another bowl, stir together the sour cream, remaining Swerve, and mint extract. If you want a green colour, whisk in the matcha powder or green food coloring.
Fold in the whipped cream until well combined. Stir in the chocolate. Transfer to a container and freeze until firm, 4 to 6 hours.