DirectionsStep1In 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.Step2Remove 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.Step3Freeze 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 …IngredientsIngredients1 cupLight Coconut Milk (shake the can then use 1 cup, may also use regular milk, not skim)1 cupMonk Fruit Sweetener (or Xylitol)34 ouncesNon-Fat Plain Greek Yogurt½ teaspoonPeppermint Extract1 tablespoonCream Of Tartar½ cupMini Chocolate ChipsNutritionalNutritional154 Calories5 gTotal Fat8 mgCholesterol14 gCarbohydrate73 mgSodium13 gProteinFrom delightfulmomfood.comRecipeDirectionsIngredientsNutritionalExplore furtherLow-Carb Mint Chocolate Chip Ice Cream - Simply So …simplysohealthy.comHealthy Mint Chocolate Chip Ice Cream - Desserts With …dessertswithbenefits.comLow-Carb Chocolate Greek Yogurt Ice Cream - Diabetes …diabetesstrong.comVegan Mint Chocolate Chip Ice Cream - Loving It Veganlovingitvegan.comMint Chocolate Chip Ice Cream (Vegan, No Churn!)minimalistbaker.comRecommended to you based on what's popular • Feedback
Low Fat Mint Chocolate Chip Ice Cream
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WEBJun 29, 2011 · 3/4 teaspoon peppermint extract. 1 tablespoon arrowroot (optional thickener; use gelatin for non-vegan) 1/4 teaspoon salt. 1 teaspoon dried parsley flakes (optional; for coloring) 3/4 cup chocolate …
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