Keto Chocolate Peanut Butter Ice Cream
Indulge your sweet tooth without breaking your keto lifestyle with this irresistibly rich and creamy Keto Chocolate Peanut Butter Ice Cream. Crafted with a luscious blend of heavy cream, unsweetened almond milk, and creamy natural peanut butter, this low-carb dessert delivers a perfect balance of decadent chocolate and nutty peanut butter flavors. Sweetened with keto-friendly erythritol or monk fruit and thickened with silky egg yolks, the result is a velvety-smooth custard base that's churned to perfection. Ready in just a few hours, this homemade keto ice cream is perfect for satisfying cravings while staying sugar-free. Serve it with a drizzle of melted keto chocolate or a sprinkle of sugar-free chocolate chips for an extra indulgent touch. Scoop up this guilt-free treat and redefine what dessert can be!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Heavy Cream
- 1 cup Unsweetened Almond Milk
- 0.75 cup Powdered Erythritol or Monk Fruit Sweetener
- 0.5 cup Cocoa Powder
- 0.5 cup Creamy Natural Peanut Butter
- 2 teaspoons Vanilla Extract
- 0.25 teaspoon Salt
- 4 large Egg Yolks
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, powdered erythritol, cocoa powder, peanut butter, vanilla extract, and salt.
Step 2
Place the saucepan over medium heat and stir the mixture continuously until smooth and well-blended, about 5 minutes. Do not let it boil.
Step 3
In a separate bowl, lightly whisk the egg yolks.
Step 4
Slowly add a small amount (about half a cup) of the warm cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks.
Step 5
Slowly pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously.
Step 6
Continue to cook the combined mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 8-10 minutes.
Step 7
Remove the saucepan from the heat and let it cool down completely at room temperature, then cover with plastic wrap and refrigerate for at least 3 hours or until thoroughly chilled.
Step 8
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Step 9
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until firm for scooping.
Step 10
Serve the keto chocolate peanut butter ice cream topped with sugar-free chocolate chips or a drizzle of melted keto chocolate, if desired.
Nutrition Facts
| Serving size | (1139.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2688.5 |
| Total Fat 246.8g | 0% |
| Saturated Fat 117.2g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 1218mg | 0% |
| Sodium 1462.3mg | 0% |
| Total Carbohydrate 231.7g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 13.4g | |
| Protein 50.2g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 641.3mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1537.3mg | 0% |
Source of Calories