Yield: 4 servings / 1 pint / 2 cups
Serving Size: 1/2 CUP (120ml)
2 cups (480ml) cashew milk, unsweetened
3/4 cup (160g) allulose OR tagatose
1/8 tsp sea salt
3/4 tsp peppermint flavoring (use 1/2 tsp if you want a milder mint flavor)
1 cup (240ml) unsweetened heavy whipping cream (dairy-free swap = coconut cream) WHIPPED to 2 cups volume
3-6 drops green food coloring (I used spirulina powder which is weaker so I used more)
1/4 cup (45g) keto-friendly chocolate (finely chopped)
NOTE ON KETO SWEETENERS:
Allulose and tagatose are the only two keto sweeteners I know of right now (2019) that act like sugar when cold and when there is very little water content present, that means they can be used successfully to make something like sweetened condensed milk, and work great at keeping no-churn ice cream smooth instead of hard and icy.
You can try using something like Swerve or other powdered keto sweeteners, but I can't promise the texture will stay smooth. I've tested this recipe with just pure erythritol and it ended up crystalizing quite quickly and resulted in grainy, crunchy, hard ice cream.
Peppermint Flavoring: https://amzn.to/2TKTp1g
Spirulina Powder: https://amzn.to/2udP4o8
Natural Food Coloring: https://amzn.to/2ObvBNZ
Keto-friendly Chocolate: http://amzn.to/2ykIZKT
Sea Salt: https://amzn.to/2xYwRzt
Cashew Milk: https://amzn.to/2W53ra6
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Silicone Stretch Lids: https://amzn.to/2T6QGhB
Bullet Blender: https://amzn.to/2Evzj1P
Magnetic Measuring Spoons: https://amzn.to/2QVq6U5
1. First make the keto sweetened condensed milk by bringing the cashew milk and allulose to a simmer, whisking constantly, and reducing down to 1 cup volume. Let cool completely, ideally use chilled.
2. To the chilled condensed milk, add the mint flavoring, salt, and green food coloring. Mix well, then GENTLY fold in the whipped cream until fully incorporated.
3. Fold in the finely chopped chocolate, then spoon into an air-tight container and freeze for a MINIMUM of 8 hours, ideally overnight. (I checked my batch at 6 hours and it was still too soft!)
This recipe is scoop-able straight from the freezer! It will last up to 1 month in the freezer if kept air-tight.