Rich low-fat and sugar-free mint chocolate chip ice cream is a breeze with this simple no-churn method! Greek yogurt ice cream is a creamy and healthier custard with a lower glycemic sugar index than most traditional ice cream recipes. Made with plain nonfat Greek yogurt, monk fruit, and light coconut milk or regular milk.
Why this Greek yogurt ice cream works
I scream, you scream, we all scream for ice cream! Cold, chilled melt-in-your-mouth ice cream is so delicious, but is usually high in fat and sugar. That is why we love making homemade ice cream recipes like our Vegan Double Chocolate Ice Cream, Coconut Milk Ice Cream, and Cauliflower Ice Cream. This mint chocolate chip ice cream is a healthy solution when you are craving frozen dessert treats and here's why!
- High in protein - each serving of this ice cream has 13 grams of protein
- Egg-Free - no eggs in this dessert, or wondering if they are fully cooked when heated with liquid on the stove
- Probiotics - this Greek yogurt ice cream is loaded with probiotics which promotes healthy gut bacteria
- Sugar-free - except for naturally occuring sugars in Greek yogurt
- No-churning or ice cream maker needed - forget the ice cream maker, or if you have one feel free to use it! This mint chip ice cream recipe tells us how we can have creamy rich ice cream without ice cream equipment.
What ingredients go into this ice cream
- 1 cup light coconut milk shake the can then use 1 cup, may also use regular milk (not skim)
- monk fruit sweetener or Xylitol
- 34 ounces nonfat plain Greek yogurt (I suggest FAGE brand tastes best for this recipe as it seems to be creamier in texture). To convert ounces to cups, 34 oz. is about 4 ¼ cups.
- peppermint extract
- cream of tartar
- mini chocolate chips
How to make this recipe
STEP 1: In a small saucepan heat on medium low the milk and sugar. Heat until the sugar has melted, about 3-5 minutes whisking continuously. Do not let it start to boil.
STEP 2: Remove from the heat and add it to an electric mixer. Add the Greek yogurt, cream of tartar and peppermint and whip on medium speed for 2 minutes. Then fold in mini chocolate chips.
STEP 3: Do the no-churn method or use an ice cream maker to freeze the mint chocolate chip ice cream.
No-Churn
Pour into an airtight container and freeze 2 hours, stirring a few times. Freeze another 4 hours before serving, 6 hours total or until the ice cream is frozen. Store in an airtight container in the freezer.
With an ice cream maker
Freeze mixture in an ice cream maker according to manufacturer's directions. Store it in an airtight container in the freezer when ready. Let the ice cream thaw for about 5-10 minutes to soften before serving.
Faqs and expert tips
When making Greek yogurt ice cream, light coconut milk can be substituted for regular cow milk (not skim), or full fat coconut milk or cream. The nutritional information below is based off of light coconut milk as using another kind will change that.
Greek yogurt is healthy as it has lower levels of lactose and is a healthier choice if one has a sensitivity to dairy. Greek yogurt also contains good bacteria and acidophilus which promotes a stronger immune system and may reduce stomach bloat. Yogurt intake is known to be associated with higher nutrient intake and a better quality in overall diet.
This mint chocolate chip ice cream made with Greek yogurt is white in color and to naturally turn it green, add the milk sugar mixture to a blender after it is heated with a few spinach leaves and blend together. Then add it to STEP 2, whipping it with the remaining ingredients then freezing.
Yes, if not using an ice cream maker. Mixing the frozen ice cream by hand a few times helps to create a fluffy and custard texture of this yogurt ice cream.
Related Recipes
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📖 Recipe
Sugar-Free Greek Yogurt Mint Chocolate Chip Ice Cream
Ingredients
- 1 cup light coconut milk shake the can then use 1 cup, may also use regular milk (not skim)
- 1 cup monk fruit sweetener or Xylitol
- 34 ounces non-fat plain Greek yogurt To convert ounces to cups, 34 oz. is about 4 ¼ cups.
- ½ teaspoon peppermint extract
- 1 tablespoon of cream of tartar
- ½ cup mini chocolate chips
Instructions
- In a small saucepan heat on medium low the milk and sugar. Heat until the sugar has melted, about 3-5 minutes whisking continuously. Do not let it start to boil.
- Remove from the heat and add it to an electric mixer. Add the Greek yogurt, cream of tartar and peppermint and whip on medium speed for 2 minutes. Fold in mini chocolate chips.
- Freeze mixture in an ice cream maker according to manufacturer's directions. Or pour into an airtight container and freeze 2 hours, stirring a few times. Freeze another 4 hours before serving, 6 hours total or until it freezes. Store in an airtight container in the freezer. Let the ice cream thaw for about 5-10 minutes to soften before serving.
Notes
Nutrition
Just for fun
I don’t know about you but I really love ice cream. I mean really, really, really love ice cream. To the point of no return. Once I start with a pint there is no stopping me from finishing off the entire container. Especially when it comes to ice cream flavors like mint chocolate chip ice cream, cookie dough, peanut butter and chocolate ice cream, to name a few.
But this Greek yogurt ice cream, I do not feel guilty about one bit if I over-do-it! Because we have a high protein, low fat, zero saturated fat, and light in sugar frozen treat! This Greek yogurt mint chocolate chip ice cream is so delicious and creamy that my boys and I eat this for breakfast topped with lots of fresh fruit like bananas, apples, berries and pears. Why not, its yogurt!
I am obsessed with Greek yogurt. I put it in smoothies, popsicle recipes, have it for breakfast, and put it in almost all of my baked goods. Not only are the benefits of Greek yogurt that it is high in protein, but it as acidophilus and is healthy for your gut. When you eat gut healthy foods, it helps boost the immunity and reduce stomach bloating.
I hope you enjoy this healthier mint ice cream as much as I enjoy creating it:-).
P.S. This post was originally published in July 2016 and has been republished with new content.
Logan says
I don't have access to monkfruit. Can I use stevia instead? I don't really understand the conversion rate for monkfruit to stevia.
Can I also use this recipe to pour into popsicle molds? Obviously won't be able to stir 2 hrs in.
Danielle Fahrenkrug says
Stevia powder may make the ice cream slightly bitter in taste, as stevia can have a bitter aftertaste. If you do try it, do about half the amount of sugar, taste and test it that way, then add more 'to-taste'. Otherwise, I suggest using Erythritol or Xylitol as an alternative to Monk Fruit. And these would make great popsicles! Yes, no need to stir once or twice for popsicles:-).
Munchkin Time says
Yumm! Love chocolate chip ice cream, my favorite! Pinning!
Danielle @ Delightful Mom Food says
Thank you!