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.
* 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. Also, new on the market, is Maple Hill Zero Sugar milk. This milk has zero carbs per 1 cup! If using Maple Hill Zero Sugar whole milk, you may subtract 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.