Last week I was kindly sent Maria Emmerich’s new cookbook. I made her incredible sugar free mint ice cream recipe and had to share it. I could have picked any number of recipes from her book because honestly, this is the type of book I would dream of writing one day.
The information, the recipes, the photography and the meal plans are exactly what everyone needs when embarking on a low carb lifestyle change.
UPDATE – scroll below to watch my new quick cooking video. It shows you exactly how to make this bad boy!
Sugar Free Mint Ice Cream
The ice cream is egg free and is covered with the most incredible sugar free and dairy free magic shell (finally, a recipe for magic shell that actually works – I know, I’ve made this three times already). Oh and did I mention this is such a sneaky way to get your kids to eat avocados?
There are 2 whole avocados hidden in here, and no one in my household even noticed. Avocados are so nutritious and packed with vitamins, nutrients and fibre.
Sugar free mint ice cream with a sugar free magic shell - that actually works!!
So full credit goes to Maria for this recipe. Take a look at her website or grab a copy of her cookbook (almost a low carb encyclopaedia) for yourself or a family friend who needs some help.
I truly think Maria writes the best Keto Cookbooks out there (and I have A LOT). She writes in such a way that she can make the most difficult concept, easy to understand. Then there are her amazing recipes and photography. A very talented woman indeed. Click here to buy now.
Sugar Free Mint Ice Cream With Sugar Free Magic Shell
Ingredients
Sugar Free Mint Ice Cream - egg free
- 2 avocados
- 250 ml almond milk unsweetened
- 250 ml double/heavy cream
- 100 g powdered sweetener
- 1 tbsp lime/lemon juice optional
- 1 tsp mint extract
- 1/2 tsp salt to taste
Sugar Free Magic Shell - dairy free
- 70 g coconut oil melted
- 30 g cocoa unsweetened
- 70 g powdered sweetener
- 1 tsp vanilla
- 1/2 tsp salt to taste
Instructions
Sugar Free Mint Ice Cream
- Place all the ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.
Sugar Free Magic Shell
- Place all the ingredients in a bowl and stir until there are no lumps.
- Store in the fridge for up to 2 weeks or freezer for 1 month. You will have to warm it up to become a liquid again before using.
- Flavour variations - replace the vanilla with peppermint or almond extract
Notes
- If you don't have an ice cream maker, pour the sugar free mint ice cream into a shallow dish and pop in the freezer. Stir each half hour to break up any ice crystals.
- You can also pour the ice cream mixture into popsicle molds instead.
Louise says
This is one I’m going to try,
1) if I try an make this one a coffee ice-cream do I leave out the lemon/lime juice
2) if I can’t find a mint extract can I use fresh mint leaves instead, and grind them
Teresa Stallings says
I was wondering how much is an actual serving size of this? Both the ice cream and the sauce. Thank you
Libby www.ditchthecarbs.com says
Recipe states serves 6.
BJ says
In the Sugar Free Magic Shell Ingredients…..there is a difference of 40 g in the US measurements vs the Metric one..a Bit confusing.
Karen says
Hi there, hoping to make this ASAP! I’m not dairy free so can I use cows milk or even coconut milk although, not sure how coconut and mint would taste together?? Thanks
patricia says
I am really interested in the ice cream, but it has heavy cream. I have to be dairy free. Could I use coconut cream? Thanks.
Jane says
1/3 of a cup? What would that equate to weight wise please?
Meg says
Is there an alternative to the avocado? ?
Lisa says
I just made the “magic shell” topping for some icecream I already had in the fridge. I only had granular Swerve (not confectioners), so it came out rather grainy, but still good. My kids are going to be so impressed with the way it hardens on the cold icecream. I’m ordering the confectioners for next time. Thank you for an awesome recipe!
Libby www.ditchthecarbs.com says
Isn’t it fab? I have only started to use Swerve and am incredibly impressed. I have already made this recipe 3 times. Any left over magic shell, I add frozen berries to and they turn into the most amazing chocolate coated berry bombs – oh my!
Lisa says
You can always make confectioners sweetener by putting the granular sweetener in a ninja or nutribullet.
Diana says
Suggestion..All you need to do is grind up the sugar substitute to get the confectioners. I love this so always have it on hand
Mara Theobald says
Oh yay that’s what my question was
Was it to use confectionery sugar when the recipe says powdered so thankyou
Benjamin Weingarten says
Wow, it’s looking so yummy and delicious. The combination of coconut sugar and mint ice cream is great. I love this. I will try it very soon. It is totally egg free, dairy free and nut free.
LA says
What alternative to Swerve do you use and where can it be sourced in NZ?
Libby www.ditchthecarbs.com says
Yes you can use Natvia icing mix. You can find it in most supermarkets.
Rachel Kacsur says
this is NOT nut free guys– duh, ALMOND MILK?!
Mary says
It says egg free and dairy free…….. not nut free!!
[email protected] says
Wow, why do people insist on being so rude when someone else is putting all their time out there for free, smh…
Hollie says
I totally agree! People are so rude. Is there a substitute for avocados? Yes, a different recipe, SMH?
CJ says
I can’t see any “nut free” claims – no need to be so rude about it either
Barbara says
Nut free last 2 words not being rude just informing. you owe Rachael and another person an opoligy you just don’t see it because it is ……….nut free.