Do you miss the candy cane ice creams of childhood? Me too, so I created this peppermint white chocolate ice cream, sugar free to boot, to satify the family this holiday season!
Really you can make this peppermint stick ice cream flavor anytime! I just happen to love it around the holidays
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Peppermint White Chocolate Ice Cream Tips
Really this ice cream is fairly simple. In fact I started with my best ever vanilla ice cream as the base.
The one extra step is the white chocolate itself. You can opt to leave this out, or try your hand with the raw Cacao butter. It’s not difficult, but you might not have it on hand. You can get it at whole foods or other higher end grocery stores, or Amazon of course!
Essentially you melt the cacao butter, which is pretty much pure fat and add a little sweetener to it. Very important note: it must be a dry sweetener, so NO LIQUID SWEETENERS!
For the best texture use a powdered sweetener sometimes labeled confectioners. If you don’t have this at home it is easy to make. Take your favorite granulated sweetener and blitz it in the blender on high for a few pulses. Once it looks like powdered sugar you are good to go. Give it about 2 minutes to settle before you open the blender so a cloud of sweet stuff doesn’t fill the air!
As with any ice cream recipe you want to keep the ingredients cold, cold, cold before churning. In this case, I refrigerate the mix over night before churning the ice cream. You will get a much creamier result, I promise!
Feel free to experiment and share your creations on social media or in the comments! You can always share by taggin me on Instagram @heathersrealfood
CAN YOU DOUBLE THE LOW CARB ICE CREAM RECIPE?
This recipe should work just fine with any ice cream maker you have. I purposely make small batches of ice cream because it generally just does not keep well. Homemade ice cream freezes so hard. This recipe in particular seemed better than others I have made in the past. If you can eat this up pretty quickly you can double the recipe. Just make sure you don’t fill your ice cream maker past about 2/3rds full.
An ice cream maker churns and adds air to the liquid as it freezes. So as the ice cream is made the volume increases. If you overfill the ice cream maker you will have an annoying mess on your hands. Been there, never doing it again. Frozen cream half churned all over my ice cream maker is a pain in the you know what to clean up!
HOW TO STORE HOMEMADE KETO ICE CREAM
Freeze in Scoops. After churning the ice cream I line a small sheet pan or cookie sheet with parchment paper and put the semi soft scoops right on the paper and into the freezer. After a few hours I transfer to a zip top bag or a airtight container of choice.
When you want ice cream you just add the scoops to your bowl. No waiting for the pint container to half defrost before scooping. This is HUGE. When you leave the whole container out on the counter to defrost and scoop and re-freeze the half that re-freezers can get icy and even harder to scoop the next time.
Another win for scooping ahead, is that the scoops are ready to eat right away. I froze this recipe as scoops like I usually do. When I went to eat a 3 scoop sundae that I had in the freezer for 3 days, it was ready to eat in a few minutes. Like soft, easy to spoon into and everything. Really, it’s the only way to fly with homemade ice cream!
- 1 1/4 cup heavy cream, divided
- 2 egg yokes
- 1 tablespoon powdered or granulated erythritol
- 5 drops unflavored liquid stevia
- pinch xantham gum
- pinch salt
- 1/4 teaspoon vanilla extract
- 2 - 4 drops Peppermint Essential Oil or 3/4 Teaspoon peppermint extract
- For the White Chocolate Swirl
- 2 ounces Cacao Butter roughly chopped
- 2 tablespoons confections style powered erythritol
- In a small saucepan warm about half of the heavy cream until just simmering.
- In a small bowl or cup whip the other half of the cream until soft peaks form. I used my handheld milk frother for this since it's such a small amount.
- In a medium bowl whisk together the egg yokes, erythritol, stevia, xanthan gum, salt and vanilla.
- Slowly add the warm cream just a little at a time while whisking. You must add the cream slowly and stir to prevent it from scrambling the eggs. Once you have slowly added about half you can safely add the rest at once.
- Add the whipped up cream and peppermint and mix gently. You can taste test the peppermint factor here and add another drop to two to taste.
- Cover the bowl and set in the fridge to cool. Best if cooled overnight. The cooler the mixture the better the final result, it will be creamier.
- Prepare your ice cream maker, usually this means your insert has been frozen at least 24 hours. Set it in the base with the paddle and put the cover on top.
- Turn on the maker so it starts to spin, and slowly pour in the ice cream mixture.
- While the ice cream churns, make the white chocolate.
- In a small sauce pan add a couple inches of water. Place a heat safe bowl over the top. This is called a double boiler and it creates a more gentle heat for melting things like chocolate and cacao butter.
- Add the cacao butter and the powdered sweetener to the bowl. Heat the sauce pan over medium low heat ( water should just be simmering) and slowly melt the cacao while stirring.
- Once melted take off the heat to cool slightly.
- After the ice cream has churned about 10 minutes slowly pour in the cacao mixture. This makes ribbons of crunchy white chocolate within the ice cream!
- Let churn 15-20 minutes total. Churn time depends on the temperature of your kitchen, mixture and insert so it can vary. The ice cream is done when it's thick, and a little more firm than soft serve.
As mentioned in the post, I turn off the machine and scoop right away onto a cookie sheet for freezing in scoops.
This recipe has only been tested with an ice cream maker the one I used is linked below.
In any ice cream situation keeping the mix as cool as possible before the churning process is important.
This makes a smaller amount of ice cream. You can double this recipe depending on the size of your ice cream maker.
Never overfill your ice cream maker- refer to the instructions in your maker for this. Its a messy and wasteful mistake, trust me 🙂. Usually you don't want to fill past 2/3rds- 3/4's but check you ice cream maker!
I added 2 drops of red food coloring to get that iconic peppermint ice cream look. Totally optional!
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I hope you enjoy this Peppermint Whilte Chocolate Ice Cream!
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