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No Churn Mint Chip Ice Cream

Healthy Mint Chocolate Chip Ice Cream

So who really owns their own ice cream maker? Well, I do. In fact, I own two of them. I recently upgraded to a compressor model, the sort that doesn’t require the bowl to be frozen ahead of time. But I found myself reluctant to give up on my heretofore very reliable standard model. So I kept them both. You know, just in the off chance that I am suddenly required to make four or five quarts of ice cream in the span of a few hours. It could happen!

But despite owning the machinery to make vats upon vats of ice cream, I still love the idea of no churn ice cream too. Because while I may have ridiculous amounts of kitchenware hanging out in my cellar, you may not. And more power to you for being a minimalist and living the uncluttered life. I should follow your lead. But I probably won’t.

Most no churn ice cream recipes take sweetened condensed milk. Yikes! That’s just not kosher in my sugar-free world. But I’ve discovered that sour cream gives my low carb no churn ice cream recipes just the right structure and thickness without all that sugar. And you really can’t tell it’s sour cream, I promise. You won’t taste it at all.

This low carb mint chip ice cream is a fun treat for St. Paddy’s Day. You can leave it plain white, or you can choose to color it with a little green. There are some all natural food colorings out there, but I’ve also found that a little bit of matcha green tea powder can work as well.

While you’re at it, why not make some low carb shamrock shakes? Just leave out the chocolate chips and blend with some almond milk!


  • 1 1/2 cups whipping cream
  • ½ cup Swerve, Confectioners, divided
  • 1 cup sour cream
  • 1 to 2 tsp mint extract (depending on how minty you want it)
  • 1 tsp matcha powder OR a few drops green food coloring (optional)
  • 3 ounces sugar-free dark chocolate, chopped


  1. In a large bowl, beat the whipping cream with ¼ cup of the Swerve until stiff peak form.
  2. In another bowl, stir together the sour cream, remaining Swerve, and mint extract. If you want a green colour, whisk in the matcha powder or green food coloring.
  3. Fold in the whipped cream until well combined. Stir in the chocolate. Transfer to a container and freeze until firm, 4 to 6 hours.
Note: Serves 6.

No Bake Peanut Butter “Granola” Bars

When you embark upon a low carb and grain-free diet, you think there will be foods that are off limits to you for the rest of your life. You scroll past yummy looking treats on Pinterest or Facebook, assuming that they just aren’t for you. You’re okay with it…most of the time. You’ve committed to your health above all and for that, you can feel virtuous. Yay you!

But oh, those days when the cravings hit. Maybe you had a tough day at work, maybe the kids are driving you bonkers, maybe someone ran a red light and totaled your car (yeah, that happened to me recently!). Maybe it’s just one of those days when life is hard and food is comfort and you really want some of those off-limits goodies. But you don’t want to go off plan because you know it could easily spiral out of control. What do you do?

You improvise! You make “oats” out of healthy coconut and nuts, you add some peanut butter (any nut butter will do here!), you add your favorite low carb sweetener. And then you press that sucker firmly into a pan and refrigerate. Voila, you have just created a healthier version of one of those recipes you normally scroll past. It’s no-bake, it’s easy, it’s salty-sweet, and it’s delicious. And it makes you feel like you are sticking your tongue out at that tough day. Nah-na-na-na-boo-boo! Take that, life! You get to satisfy your cravings AND stay low carb. Yay you!


  • 1 cup flaked coconut
  • 1 cup sliced almonds
  • ½ cup pecan halves
  • ½ cup sunflower seeds
  • ¼ cup grass-fed collagen powder (optional but helps hold them together better)
  • ½ tsp salt
  • ½ cup peanut butter
  • ¼ cup butter
  • ⅓ cup Swerve, Confectioners
  • ½ tsp vanilla extract


  1. In a food processor, combine the coconut, almonds, pecans, sunflower seeds, collagen powder, and salt. Process on high until the mixture resembles coarse crumbs in texture.
    In a large microwave safe bowl, melt the peanut butter and butter together until smooth. Whisk in the Swerve and vanilla extract. Add the coconut mixture and stir until well combined.
  2. Line a 9×9 or 8×8 inch pan with parchment paper with overhanging edges for easy removal. Transfer the mixture to the pan and press firmly and evenly into the pan. Cover with another piece of parchment and use a flat bottomed measuring cup or glass to smooth it out and really press it together firmly.
  3. Refrigerate 1 hour. Lift the bars out using the overhanging. Cut into 16 bars.
  4. Store in the refrigerator.

Looking Forward to 2017

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Cranberry Cheesecake

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