Keto Peppermint Stick Ice Cream

Since I was a little girl, my absolute favorite flavor of ice cream has always been Peppermint Stick. I have tried for many years to perfect a peppermint ice cream and, I’m happy to announce, I’ve finally done it! This is exactly like the peppermint stick ice cream I remember from Braum’s in Tulsa, Oklahoma, where I grew up. Crunchy candies throughout in a creamy peppermint ice cream base that is both sugar-free and so low in carbs you won’t believe it! I don’t have to only dream about having my favorite ice cream ever again!

Keto Peppermint Stick Ice Cream

Makes 8 servings

Ice Cream Base:

1 cup whole milk (I suggest Fairlife or Maple Hill Zero Sugar Whole milk, see note*)

3 tablespoons powdered erythritol sweetener (I used LaKanto Monkfruit Powdered sweetener)

6 tablespoons allulose

A pinch of salt

2 cups heavy cream

3/4 teaspoon peppermint extract, or to taste

1 drop red gel food coloring (optional)

Candy Cane Mix-Ins:

2 real mini peppermint candy canes, crushed (about 1 tablespoon or a serving size of candy equaling 8 g carb, see note**)

2 tablespoons Sugar Free Peppermint Hard Candy, crushed into tiny pieces (1/2 of my peppermint hard candy, click here for recipe)

1. In a medium bowl, use a whisk to combine the milk, sweeteners and salt until the sweeteners are dissolved. Stir in the heavy cream, peppermint extract and a drop of food coloring, if using. Taste and adjust the level of peppermint flavor to your liking. Cover and refrigerate a minimum of two hours, preferably overnight. Whisk mixture together again before continuing.

2. Meanwhile, make a batch of my Sugar-Free Peppermint Hard Candy (see separate recipe here). You may also use commercially available sugar free peppermint candy, but be aware that the sweeteners they use (isomalt, sorbitol and mannitol) cause digestive upset, gas, bloating and loose stools in many people. I am one of those sensitive people, so I make my own peppermint candy using erythritol.)

3. Crush the two mini real candy canes and 1/2 recipe of the sugar-free peppermint hard candy and set aside until needed in the churning process.

4. Follow the directions for your ice cream maker. Pour the chilled ice cream base into the ice cream maker and churn until thickened and beginning to set. Add the crushed peppermint candies, a teaspoon at a time, and continue to churn until quite thick. Spoon the ice cream into an airtight container and place in the freezer for six hours or more to set up before serving.

Notes:

* I suggest the brand Fairlife whole milk, which has less sugar, is lactose free and is half the carbs of regular whole milk. If using regular whole milk, add 1 1/2 carbs per serving.

** You can use sugar-free peppermint candies in place of the mini candy canes, but be aware that sugar-free candies contain isomalt, sorbitol or mannitol, all of which can cause digestive upset. Personally, I am so sensitive to those offending sugar alcohols that I prefer using a small amount of regular peppermint candy to avoid any risk of digestive upset, also you can choose to omit the peppermint candy altogether and reduce the carbs per serving by 1 gram. 

Nutritional Information per 1/2 cup serving (made with Fairlife whole milk): 225 calories, 2.9 g carbohydrate (0 g fiber, 1.7 g sugars, 0.5 g sugar alcohols), 24.7 g total fat (14.4 g saturated fat, 0 g trans fat), 83 mg cholesterol, 49 mg sodium, 50.2 mg calcium, 3 mg potassium, 255 IU Vit A, 1.6 g protein. Net carbs per serving: 2.4 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the authors permission.

Sugar Free Peppermint Hard Candy

I love the taste of candy cane at this time of year. But, unfortunately, the sugar-free peppermint candies available in the stores are sweetened with the offending sugar alcohols isomalt, sorbitol or mannitol, all of which can cause embarrassing gas, bloating and loose stools… not the fun side effect you hope to experience from eating candy! I made these candies, not only for eating, but for sprinkling on my holiday baked goods or adding to my favorite ice cream flavor: Peppermint Stick Ice Cream! It is necessary to have a candy thermometer or probe thermometer to achieve correct hard-crack stage this candy requires. Also, erythritol-based sugar substitute is a must.  I’ve tried making this candy with allulose, but it turned out softer and chewy, like taffy, instead of a hard candy. Not bad, but not exactly what I was looking for. If you would like an alternative to the sugar-free candies available commercially, to crush and add to your ice cream or sprinkle on top of your keto baked goods, this is the recipe for you!

Sugar Free Peppermint Hard Candy

Number of servings varies (Yields 1/2 cup crushed candies)

1/2 cup erythritol-based powdered sweetener (I prefer Lakanto Monkfruit Powdered Sweetener)

1/16 teaspoon cream of tartar

1/3 cup water

1/2 teaspoon peppermint extract, or to taste

1 drop of gel food coloring (optional)

Equipment Needed:

Candy thermometer or Digital Probe thermometer*

1. In a small, heavy saucepan, very gently stir together the sweetener, cream of tartar and water over medium high heat just until the dry ingredients are dissolved. Stop stirring and allow to come to a boil. Continue to boil, without stirring, until the mixture reaches between 300 - 310°F. The mixture will remain clear and not thicken into a syrup. Temperature is the only way to determine if it has reached the hard crack stage. (Do not overcook or the mixture will begin to take on a bitter, burnt flavor.) Remove from heat.

2. While the mixture is boiling, line a small heatproof bowl with foil and set aside. You may also use silicone candy molds to create individual, bite-sized candies.

3. When the mixture stops bubbling, add the extract and food coloring (if using) and stir to combine. Pour the mixture into the foil-lined bowl and allow to cool for about 15 minutes. (Or pour into a silicone candy mold to make individual candies.) Refrigerate the mixture several hours until completely set and hardened.

4. Remove the foil or pop out the individual candies from the silicone mold. To make peppermint candy sprinkles, place the harden candy disc in a plastic bag and gently break apart by lightly pounding with the handle of a butter knife. (This candy has a more delicate structure than hard candy made from real sugar, so don’t pound too aggressively.) The broken, gently crush candy makes an excellent mix-in for my Keto Peppermint Stick Ice Cream or as a topping on keto baked goods.

*Note: To achieve a hard candy, you need to use an erythritol-based sweetener. Allulose or Bocha Sweet will not firm up properly. (These two sweeteners make great taffy or chewy caramel, but not hard candies.) Also, you really need a candy thermometer or digital thermometer to make sure the boiling mixture reaches the right temperature, between 300-310°F, so it will set up correctly. Erythritol-based sweetener will not act like real sugar. It doesn’t thicken up into a syrup and will not ball up when added to cold water, so temperature is the only way to determine when you’ve reached the hard crack stage.

Nutritional Information per 1 tablespoon of crushed candy: 1 calorie, 6 g carbohydrate (0 g fiber, 0 g sugars, 12 g sugar alcohols), 0 g fat, 0 mg sodium, 10 mg potassium, 0 g protein. Net carbs per serving: 0 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Peppermint Candy Sprinkles

I’m getting ready to make some holiday and winter desserts that call for crushed peppermint candy as an ingredient or decoration. There are sugar free peppermint candies available, but they contain a type of sugar alcohol (isomalt, mannitol, sorbitol or maltitol) that causes painful and embarrassing digestive issues! That’s not the kind of holiday gift I want for myself or to share with family or friends, so I avoid all sugar free candies with these offending sweeteners. Because I need peppermint candies in recipes, I decided to create a suitable substitute. This recipe is the result of my experimentation and, because it contains a small amount of real crushed candy canes combined with the coconut, it really does taste like crushed peppermint candies! I am so pleased with these sprinkles and look forward to the many delicious creations I’ll be making with them. 

Low Carb Peppermint Candy Sprinkles

Makes 1/2 cup (24 servings)

1/2 cup finely shredded unsweetened coconut (I used Bob’s Red Mill)

4 drops red food coloring

4 drops monkfruit extract or liquid stevia, or to taste

5 drops pepperment extract, or to taste

2 mini peppermint candy canes, crushed (I used candy canes made with real sugar)

In a small bowl, stir together all of the ingredients until well combined. Store in an airtight container at room temperature. 

Nutritional Information per 1 teaspoon: 14 calories, 0.8 g carbohydrate (0.2 g dietary fiber, 0.4 g sugars), 1.1 g total fat (1 g saturated fat, 0 g trans fat), 1 mg sodium, 0.1 g protein. Net carbs per serving: 0.6 grams

Photo and recipe by Kathy Sheehan, copyright 2020

All Rights Reserved. Please do not duplicate without the author’s permission. 

Low Carb Chocolate Peanut Butter Candy (Fat Bombs)

I always keep “fat bombs” in my refrigerator for quick snacking or dessert. These candies are one of my favorites! They taste just like the store-bought peanut butter cups, but these are sugar free and contain coconut oil that’s like rocket fuel for the brain and will give you an energy boost similar to caffeine, but without the caffeine! Be sure to use unflavored refined coconut oil that is solid at room temperature or when cooled (you can use “virgin” or unrefined, but the taste of coconut may interfere with the peanut butter flavor). I use a candy mold to form my candies, but you can use mini silicone cupcake liners instead. Once the peanut butter filling is frozen and solid, just pop them out of the molds and then dip in melted chocolate for the best low carb candy ever!

Low Carb Chocolate Peanut Butter Candy

Makes about 14 candies

Peanut Butter Filling:

3 tablespoons of refined coconut oil, melted

1/4 cup creamy, no sugar added peanut butter (or your favorite nut butter)

1/2 teaspoon vanilla extract

10 drops of monkfruit extract or stevia to taste (I used LaKanto Monkfruit Extract drops)

Chocolate Coating:

3 ounces sugar free chocolate chips (I used Lily’s)

1 teaspoon coconut oil

In a glass measuring cup, combine the peanut butter filling ingredients, microwave for about 15 seconds to melt the peanut butter and whisk until smooth. Divide the mixture equally between your candy mold or mini muffin cups. Place in the freezer for at least 1 hour until frozen solid. Once the candies are frozen, pop them out of their molds, place them on a parchment-lined pan or plate and return to the freezer while you prepare the chocolate coating.

To make the chocolate coating, place the chocolate chips and coconut oil in a small bowl and microwave at 15 second intervals until the chocolate is melted. Stir until smooth. (You may also put the chocolate chips and oil into a double boiler and place over gently simmering water until melted.) Take one frozen peanut butter candy and, using a fork, dip into the melted chocolate, coating all sides. Do this quickly so the peanut butter filling doesn’t melt! Tap on the side of the bowl to release the excess chocolate. Return the candy to the parchment-lined pan. Repeat with the remaining candies. Return the pan to the freezer for about 10 minutes. If desired, you can do a second dipping or drizzle lines of melted chocolate over the candies for a nice decoration. Return to the freezer for a few minutes until chocolate has solidified. Store candies in the refrigerator.

Nutritional Information per candy: 63 calories, 2.2 g carbohydrates (0.9 g dietary fiber, 0.2 g sugars, 0.4 g sugar alcohols), 6 g total fat (2.9 g saturated fat, 0 g trans fat), 0 mg cholesterol, 7 mg sodium, 1.1 g protein. Net carbs per serving: 1.3 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Dark Chocolate with Cool Peppermint Fat Bombs

It’s almost Halloween and I saw a commercial on the television for one of my favorite childhood candies, the Peppermint Patty. It made me start wondering whether I could recreate a sugar-free, low carb candy with the same dark chocolate and strong peppermint flavor. These fat bombs definitely fit the bill! Coconut oil comes either unrefined or refined. I used refined because I didn’t want the taste of coconut to interfere with the other flavors. Also, you can adjust the peppermint extract to your taste, but I like the intense, mouth-cooling experience that only a strong peppermint flavor can give. These are excellent as an after dinner mint, late afternoon snack to give you a boost of energy and, when stirred into a hot cup of coffee, they turn it into a wonderful mocha mint bullet proof coffee! I usually keep fat bombs in my refrigerator at all times and these have become my new favorite.

Dark Chocolate with Cool Peppermint Fat Bombs

Makes 12 candies

5 ounces (about 3/4 cup) no sugar added chocolate chips (such as Lily’s Dark Chocolate Baking Chips sweetened with stevia and erythritol)

1/4 cup coconut oil

2 teaspoons heavy cream

1/2 teaspoon pure peppermint extract, or to taste

3 drops food-grade peppermint essential oil (optional)

3-4 drops monkfruit extract or stevia, or to taste

Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high in 30 second intervals until the chips are melted. Add the heavy cream, peppermint extract and monkfruit or stevia drops. Stir with a whisk until well combined and the mixture is smooth.

Divide the chocolate mixture equally between 12 silicone mini muffin cups, approximately 1 tablespoon per muffin cup. (If you have candy molds, you can make some fun shapes. See photo below.) Refrigerate until firm, about 30 minutes. (You can put them in the freezer for about 10 minutes to speed up the firming process.) Store the candies in the refrigerator.

Nutritional Information per fat bomb: 84 calories, 7.5 g total carbohydrate (3.3 g dietary fiber, 0 g sugars, 2.5 g sugar alcohols), 8.6 g total fat (4.1 g saturated fat, 0 g trans fat), 1 mg cholesterol, 0 mg sodium, 0.8 g protein. Net impact carbs: 1.5 grams

Recipe and photos by Kathy Sheehan, copyright 2018

All rights reserved. Please do not duplicate without the author’s permission.

Triple Butter Caramel Pecan Fat Bombs

On my low carb/high healthy fat (LCHF) Keto diet, Fat Bombs offer me a quick energy boost or even can replace a meal without raising my insulin levels if I'm in a hurry to get out the door. Also, they're great on a day when I'm intermittent fasting, but I need a little something to keep going. If I experience that afternoon slump about 3:00 PM, just one fat bomb wakes me up and provides instant energy without caffeine! I always have a batch of Fat Bombs in my refrigerator. They are delicious, have so many uses and are my secret weapon to reduce cravings and keep me on track!

Triple Butter Caramel Pecan Fat Bombs

Makes 10 servings

2 tablespoons coconut oil

2 tablespoons butter

2 ounces unsweetened cocoa butter

3 tablespoons nut butter of choice (I used peanut butter)

1/4 teaspoon vanilla extract

1/8 teaspoon Caramel Sweet Drops, or 8-10 drops English Toffee liquid stevia to taste

10 pecan halves

1. Melt coconut oil, butter, cocoa butter and nut butter together in a small saucepan until melted or in a glass measuring cup in the microwave.

2. Add in the vanilla extract and liquid stevia and whisk until combined. Divide equally between ten mini-size silicone muffin liners and place in the freezer for a few minutes or the refrigerator for about 15 minutes until just beginning to set.

3. Remove and place one pecan half on the top of each fat bomb. Return to the freezer or refrigerator and chill until completely set. These fat bombs must be stored in the refrigerator until just prior to serving because they can melt quickly.

Nutritional Information per fat bomb: 109 calories, 1.1 g carbohydrate (0.4 g dietary fiber, 0.2 g sugars), 11.4 g total fat (5.9 g saturated fat, 0 g trans fat), 6 mg cholesterol, 8 mg sodium, 1.7 mg calcium, 7 mg potassium, 72 mg Vit A, 1.2 g protein. Net carbs per serving: 0.7 g

Recipe by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author's permission.

English Toffee Fudge Fat Bombs

Since I started a very low carb, high fat and moderate protein (keto) diet this past year, that has been so successful normalizing my blood sugar, I try to include a fat bomb treat in my food plan nearly every day.  I always have a batch available in the fridge for a quick snack.  They are creamy, delicious and a great way to incorporate more healthy fat into my diet!  The base for fat bombs is usually coconut oil with other added ingredients for flavor.  In this recipe, I've combined coconut oil and unsalted ghee (clarified butter).  The result is an extra creamy texture, similar to fudge, even when eaten directly from the refrigerator.  I use ghee because I'm sensitive to dairy, which has the milk solids removed and can most often be eaten by those with a dairy intolerance, but you can substitute unsalted, grass-fed dairy butter in its place, if you prefer.  You certainly can use all coconut oil, but it's the butter that helps give these candies their toffee flavor.  Feel free to choose any nut butter that agrees with your body in place of the sunflower seed butter.  I think almond, cashew or even peanut butter would be lovely!  If you want to start the new year with a smile on your face, this is the recipe to make that happen :)  Have a happy day!

English Toffee Fudge Fat Bombs

Makes 12 servings

1/3 cup melted coconut oil

1/3 unsalted ghee or unsalted grass-fed butter, melted

3 tablespoons unsweetened cocoa powder

4 tablespoons sunflower seed butter (or your favorite nut butter)

1/2 teaspoon vanilla extract

teeny, tiny pinch of finely ground salt (omit if your nut butter contains salt)*

15-20 drops of English Toffee liquid stevia (or a combination of chocolate and English Toffee drops to taste)

Melt the coconut oil and unsalted ghee or butter in a 1-cup glass measuring cup by microwaving on high in 15 second intervals until melted.  Add the remaining ingredients and whisk until smooth and thoroughly combined.  Divide mixture equally among 12 paper-lined mini muffin or silicone cups, stirring often to distribute the salt as you pour.  Place in the refrigerator on a level surface until chilled and solid, about 30 minutes.  (You can hasten this process in the freezer.)  Store fudge in an airtight container in the refrigerator until ready to eat.  (These candies need to be kept chilled because they melt quickly at room temperature.  Enjoy them directly from the fridge.)

* IMPORTANT NOTE: Salt is soluble in water, not oil, so the salt granules will not dissolve all the way and will eventually sink to the bottom of each fat bomb as it chills.  It's important to stir the chocolate mixture often as you pour into the mini muffin cups so all the salt doesn't end up in only the last few bombs.  The tiny taste of salt is pleasant on the tongue and combines well with the chocolate, but too much can be overwhelming!  If you're concerned, omit the added salt and enjoy.

Nutritional Information per serving: 140 calories, 2.1 g carbohydrate (1.1 g dietary fiber, 0.1 g sugar), 14.3 g total fat (9.1 g saturated fat, 0 g trans fat), 11 mg cholesterol, 17 mg sodium, 1.7 mg calcium, 21 mg potassium, 1.8 g protein.  Net carbs per serving: 1 gram

Recipe by Kathy Sheehan, copyright 2014