More Than Just Keto Ice Cream: ChocoMint

ChocoMint Keto Ice Cream

Summer is in full swing ! The weather really pampers us, we would like to say, the sun is exceptionally gracious this season. During the hot days, we are desperately looking for the best ideas to cool ourselves down. Like always BeLite is on alert and knows one trick that is really quite good. This will not only cool you down but also offers a great taste that will put a huge smile on your face. It will definitely make sure that your scorching concern will be a stranger to you now forever. Our new summer recipe will conquer your heart but not your weight, so don’t worry, and get ready for culinary delight that you will surely love.

First of all, the process of making ice cream can seem very difficult but it is not. You only need five ingredients and maybe a little patience because the freezing process still takes its sweet time… the sun is beating down on us so lets go ahead!

Here’s what we need :

1 1/4 cups of Heavy Cream

1/2 Teaspoon of Vanilla Extract

1/2 Teaspoon of Mint Extract

3 Egg Yolks

1/4 Cup of Erythritol (or equivalent of your favorite non-caloric sweetener)

1 1/2 Tablespoons of Cocoa Powder

Preparation :

Heat the heavy cream and vanilla in a saucepan over low heat until simmering, remove from the heat and allow to cool to around to room temperature.

Whisk the egg yolks with the erythritol until the yolks are pale yellow, add the cocoa and mix well.

Whisk half a cup of the warm cream mixture into the eggs, then add the remaining cream and whisk well. It is very important to make sure the cream is only warm and not hot. If the cream is too hot it can cook the eggs and make the ice cream chunky!

Next pour the mix back into the saucepan and place over low heat while stirring continuously to thicken. Make sure to keep the heat low, you don’t want to scramble the eggs. This step can take up to 20 minutes. The custard will be ready when the mixture coats the back of a spoon.

Pour the custard mixture it into a serving container and place in the fridge to help it cool down before freezing. Stir this mixture every ten minutes. Depending on the size of your container it can take anywhere from 20 minutes to an hour to completely chill.

If you have an ice cream machine pour the cold custard inside and let the machine work its magic. When the ice cream is the proper consistency of soft-serve pour it into a container and place it in the freezer. You will have delicious ice cream very soon! If you don’t have a machine you can just keep freezing the chilled custard and it will still be ice cream! But be sure to stir it every fifteen minutes as it freezes for best enjoyment.

Enjoy and stay cool.

For more information on  weight loss services, please call BeLiteWeight today at 1-800-215-6497!

Chocolaty Chunky Strawberry Ice Cream

Even with all of the dieting, you can still have delectable desserts that won't leave you feeling guilty afterwards! One choice that you can make for your sweet tooth is this chocolate, chunky strawberry ice cream you can make right at home. Also, this is a sure bet for your family as a dessert as well as a great party favor.

This ice cream recipe calls for chopped, fresh strawberries that are a great source of shedding off stored fat, a low calorie intake, and have anti-aging properties. The chopped strawberries are also mixed in with chocolate nibs, which are a great source of healthy eating (in moderation!) and can help soothe that sweet tooth. This is all swirled into homemade vanilla ice cream, making it only four grams in fat.

Chocolaty Chunky Strawberry Ice Cream | BeLiteWeight | Weight Loss Recipes

Here is the list of ingredients you will need:

  • 1 1/2 teaspoons of gelatin, unflavored
  • 1 tablespoon of water
  • 3 cups of low fat milk
  • 3 egg yolks, large
  • 14 ounces of condensed sweetened milk, nonfat
  • 1 vanilla bean
  • 3/4 cups of chopped strawberries, fresh
  • 1/4 cups of cocoa nibs (alternative: mini chocolate chips)


And here is what you need to do to:

  • Take gelatin and sprinkle over water in small bowl. Let it stand, stirring at least once or twice.
  • Pour 1 1/2 cups of the milk into large saucepan. Cut the vanilla bean lengthwise into halves and scrape the seeds out and put them into the milk. Also add the pod.
  • Heat milk in medium to high heat until it steams. Take egg yolks and condensed milk and whisk together in mixing bowl. Pour in the hot milk gradually into mixture. Take mixture and return to heat for about 3 to 5 minutes.
  • Strain custard through a sieve into large bowl. Add gelatin and whisk until everything is melted. The remaining 1 1/2 milk can be whisked into the mixture. Now cover and put in fridge for about two hours.
  • Take mixture and put into ice cream maker and follow directions as needed. During the last few minutes of freezing, add in the strawberries and cocoa nibs.