No-Churn Cacao Mint Ice Cream Recipe

Written by Allison Canty
on December 27, 2019

No Churn Cacao Mint Ice Cream


You won’t need a fancy ice cream maker for this luscious keto mint chocolate ice cream. Simply make a creamy base with a combination of cream, SuperFat, and raw cacao, drizzle it with more SuperFat, and sit back while it transforms into ice cream in your freezer.

Prep Time:

4 minutes

Cook Time:

11 minutes

Cool Time:

6 hours

Total Time:

6 hours 15 minutes


  • 2 Tbsp coconut oil
  • 1 1/2 heavy cream, divided
  • 1 Tbsp raw cacao powder
  • 2 pouches SuperFat Mint Cacao Nut Butter, divided


  1. In a large saucepan with high sides, melt coconut oil over medium heat. 
  2. Add 1 cup of heavy cream, raw cacao powder, and 1 pouch of SuperFat. Whisk to combine. Simmer 6-10 minutes, stirring often, until thickened. Transfer to a large heatproof bowl and cool to room temperature. 
  3. Add remaining heavy cream. Beat with an electric mixer for 2 minutes. 
  4. Transfer mixture to a loaf pan. Spread into an even layer. Drizzle with remaining SuperFat pouch. 
  5. Cover and transfer to freezer for 1 hour. Remove and stir well then return to freezer for 4-5hours, until set.


Nutritional Information per Serving:

  • Calories 484.2 kcal
  • Fat 49.1g
  • Total Carbs 9.7g
  • Sugars 3.6g (Sugar Alcohols 1.5g)
  • Fiber 3.3g
  • Sodium 54.1mg
  • Protein 5.3g

Author: Allison C.

Published:  Dec. 27, 2019 

Allison is a SuperFat team member who helps share nutritious and delicious recipes with our community.

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