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Thin Mint Ice Cream

By March 20, 2015February 18th, 2023Dairy Free, Desserts

Thin Mint Ice Cream


Phone Client Testimony: “Maria, I just wanted to tell you I finally hit 145 today. These last 10 pounds are taking a long time…Thank you for your coaching me and for the encouragement.

Next goal is 140. I can do 10 boy push-up now in a row. I could barely to 1 girl pushup  a  few months ago!”  Terri

Click here to get started on your path to health!


I was sent a sample of Norbu and Natvia sweeteners to try out. They are from a Australia based company that is now bringing their products to the US. NATVIA is made from erythritol and stevia: “We love and respect the bean to make the unique natvia blend we use the freshest tips of stevia plants. Our innovative growing and blending techniques are the secret to our unique taste, ensuring that every grain of natvia has a sweet, clean natural flavor.”

NORBU is made from erythritol and monk fruit (or lo han go): “800 years ago in the foothills of the misty, remote mountains of Guilin, monks discovered the sweet taste and health benefits of a small green melon fruit. They used it to sweeten their drinks, ail lung congestion, and soothe coughs. Their traditional method of cultivation has been handed down for centuries and is about to be passed on to you.”

Erythritol, stevia and monk fruit are my 3 favorite sweeteners as they have zero effect on blood sugars and taste great when blended together like this.  After experimenting with them I can say that they perform well and have a great taste.   I used Natvia in this recipe and it creates a great taste.  For even less aftertaste (a suggestive assessment but Craig thinks so) the Norbu product with monk fruit has very little discernible aftertaste.  Both are great options for a Keto lifestyle.

Click HERE to find the their products!

thin mint ice cream

Thin Mint Ice Cream

Maria Emmerich
Servings 12


  • 1/4 cup coconut oil or butter if not dairy sensitive
  • 3/4 cup Natural Sweetener
  • 1/2 cup unsweetened cocoa powder
  • 1 egg
  • 1/4 tsp Redmond Real Salt
  • 2 tsp mint extract
  • 2 TBS coconut oil or butter if not dairy sensitive
  • 1 oz unsweetened baking chocolate
  • 5 TBS coconut milk or unsweetened almond milk
  • 1/4 cup Natural Sweetener
  • 3/4 cup plus 2 tbs coconut oil or butter if not dairy sensitive
  • 4 tbs SKINNYFat MCT oil *needed to create a smooth ice cream
  • 1/2 cup unsweetened almond milk or water
  • 4 whole eggs
  • 4 egg yolks
  • 1 vanilla bean scraped clean
  • 2 tsp mint extract
  • 1/4 cup Allulose keeps ice cream soft
  • 1/2 tsp salt *helps keep ice cream soft
  • 1/4 cup unsweetened cocoa powder


  • Preheat the oven to 350 degrees F. In a medium bowl, cream the butter/oil and natural sweetener together.
  • Add in the eggs, stir until well combined.
  • Finally mix in the cocoa powder, salt <g class="gr_ gr_109 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="109" data-gr-id="109">and</g> extracts. Form 2 inch balls. Place on a cookie sheet about 2 inches apart. Flatten the balls. Bake for 10 minutes. Allow <g class="gr_ gr_108 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="108" data-gr-id="108">to cool</g> on the cookie sheet before removing.
  • <g class="gr_ gr_96 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="96" data-gr-id="96">Meanwhile</g> make the chocolate coating.
  • CHOCOLATE DIP: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the coconut milk, <g class="gr_ gr_107 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="107" data-gr-id="107">other teaspoon</g> of mint extract, and sweetener. Stir until smooth and thick. Use chocolate to dip the cookies (*Note: it works best to dip frozen cookies). Set on parchment paper to cool.
  • TO MAKE ICE CREAM: In a blender (I used my blendtec), place the coconut oil, MCT oil, eggs, yolks, almond milk/water, vanilla bean seeds (discard the pod), extract, natural sweetener, salt and cocoa powder. Blend until very smooth. Place into ice cream maker and watch the magic happen!
  • Swirl the Thin Mint cookies and extra chocolate dip into the ice cream maker for the last 30 seconds.
  • Turn off ice cream maker. Store in airtight container in the freezer.


Traditional Ice Cream = 431 calories, 26g fat, 2g protein, 48g carbs
"Healthified" Ice Cream = 263 calories, 27.7g fat, 4.7g protein, 4.4g carbs
(90% fat, 5.5% protein, 4.5% carbs)

thin mint ice cream

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Could I use granular swerve in place of norbu?

  • mariam says:

    I love your recipes and use them all the time. However, I’ve been afraid to use monk fruit based sweeteners because of the fructose (I’ve assume it must contain fructose since it is a fruit). So maybe, like agave sweeteners, it doesn’t impact your blood sugar, but it would have the same downside as agave. Am I wrong about the fructose content? Can you comment on the use of fructose? Thanks!

  • Mia McNamee says:

    oh yum! I used to love thin mint cookies, so this is a must try.

    BTW, was out of town for a sales conference and noticed that there are certainly more low-carb options available when eating out! not keto, necessarily, but it was easier than I expected to at least maintain low carb. As a result, it was pretty simple to kick back into Keto eating when I arrived back home. Nice! perhaps the message is spreading 🙂

  • Cyndi says:

    I know it says 12 servings, but can you tell me the approximate size of each serving?

  • Jeanne says:

    This looks SO good! About how many cookies,do you get? Serving size of finished ice cream? 1/2 cup?

  • Tracy says:

    Can’t wait to make this for my family. I’ve been using a stevia with monk fruit for a while now as it’s the only one we all like.

  • Leslie says:

    Do you add the mint extract with the other ingredients in the blender for the ice cream? Sounds delish…

  • cathy says:

    Hey, I made this – all of it: the cookies, the chocolate covering, the ice cream. Very nice! It is very unique, tasty for sure, and makes me feel so fancy and gourmet when I eat it. My husband made beef jerky to put in our dehydrator whilst I was working on this ice cream recipe. Productive evening for us!

    Thank you for sharing this lovely recipe, Maria. Very appreciated here!

  • Catriona says:

    Is there anything that would work in place of the MCT oil? (I’ve no access to it)

  • Kristin says:

    Would you use peppermint or spearmint?

  • France says:

    Norbu is my favourite but sadly it’s not widely available even here in Australia, my regular supermarket doesn’t stock it anymore (they have Natvia however – Woolworths for anyone interested), and I need to get it elsewhere but it’s the nicest tasting of all sweeteners I’ve tried (IMO) and worth the special trip (I stock up when I’m at Coles). Natvia is also really good. I’m so glad they are able to expand to other countries!

  • Kristin says:

    Thanks Jeanne!

  • Sue says:

    Could you please tell me where you are finding the whey crisps you list in your bar recipes? I can’t even find them in your store. Loving all your recipes and insight; thank you so much!

    • Maria Emmerich says:

      Sorry, but they are no longer available. You can try subbing with crushed up macadamia nuts. 🙂

  • Barbara says:

    Your way is good for losing weight but what if someone wanted to gain weight? Would they up their carbs? What would be considered good carbs?

    • Maria Emmerich says:

      I have had many clients that are underweight. This lifestyle is great for them. I have them eat the same ratios of fat/protein/carbs but just eat unlimited food and adjust timing of eating (snack before bed which is good for weight gain). 🙂

  • Linda says:

    Good to know. I went off of dairy January 1 and have lost 4 lbs. Weight loss is not my goal, since I started out at 118 lbs. anyway. (Pain loss is my desire.) My question is: Though I am not overweight, I have huge cellulite issues. I discovered your Gummy Bears about 6 weeks ago and have been majorly chowing-down on those! Is there something else I should be doing?

  • Liz says:

    Maria-does this ice cream stay fairly soft in the freezer or does it get rock hard like most do? I see you have some ingredients that you mention salt to keep it softer? I read somewhere that Vegetable Glycerine is used to keep ice cream soft, but was not sure if it would work or if it will throw off the carbs and make it higher? LOVE these recipes!

  • Kristin says:

    Maria, I was looking at your other thin mint cookie blog. It lists almond flour in the ingredients. Did you intentionally leave out the almond flour in this thin mint cookie recipe (the ice cream thin mint cookies)

  • Bev says:

    what are your thoughts on taking now bramd 1000mg mct softgels for weight lose. I just say them at a local vitamin store

  • Andrea says:

    Can you use NOW MCT instead of Skinny MCT oil?

  • Laura says:

    Could I make this by poaching the eggs first? I don’t have access to fresh pastured eggs.

  • Terri B says:

    Maria – your link to Natvia / Norbu is taking me to the Stur products. I love Stur too but was trying to buy Norbu from your store.

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