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)




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:
Spirulina Powder:
Natural Food Coloring:
Keto-friendly Chocolate:
Sea Salt:
Cashew Milk:


Heat-Safe Silicone Spatula:
Silicone Stretch Lids:
Bullet Blender:
Magnetic Measuring Spoons:




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.













































When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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