Keto Snickers Ice Cream

Indulge in the creamy, guilt-free decadence of Keto Snickers Ice Cream, the perfect low-carb dessert that combines all the irresistible elements of the iconic candy bar. This sugar-free treat features a velvety chocolate ice cream base made with rich heavy cream, cocoa powder, and erythritol, ensuring it's delightfully keto-friendly. Swirls of almond butter, crunchy chopped peanuts, and ribbons of sugar-free caramel bring layers of indulgence to every bite, while sugar-free chocolate chips add a burst of extra sweetness. Crafted with simple ingredients and churned to perfection, this homemade ice cream is the ultimate way to satisfy your sweet tooth without breaking your diet. Perfect for summer evenings or anytime you need a frozen keto dessert, this recipe is a must-try for low-carb enthusiasts and Snickers lovers alike!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 tablespoon Unsweetened cocoa powder
• 0.5 cup Erythritol sweetener
• 0.5 cup Sugar-free chocolate chips
• 1 teaspoon Vanilla extract
• 0.5 cup Almond butter
• 0.5 cup Chopped peanuts
• 2 tablespoons Butter
• 0.25 cup Sugar-free caramel syrup
• 3 large Egg yolks

Directions

Step 1

In a medium-sized saucepan, combine heavy cream, cocoa powder, and erythritol. Cook over medium heat, stirring until the mixture reaches a low simmer. Do not bring to a full boil.

Step 2

In a separate bowl, whisk the egg yolks until smooth. Slowly add about 1/2 cup of the hot cream mixture into the yolks to temper them, whisking constantly.

Step 3

Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, whisking constantly.

Step 4

Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Step 5

Remove from heat and stir in vanilla extract and sugar-free chocolate chips until melted and smooth.

Step 6

Pour the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits, then let it cool to room temperature.

Step 7

Cover and refrigerate the mixture for at least 4 hours or until thoroughly chilled.

Step 8

While the mixture chills, prepare the caramel. In a small saucepan, melt the butter over medium heat and add the sugar-free caramel syrup. Stir until it thickens slightly, about 3 minutes. Let it cool.

Step 9

Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

Step 10

During the last few minutes of churning, add the almond butter in small blobs, chopped peanuts, and the prepared caramel, allowing them to gently fold into the ice cream.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	(1067.0g)

Amount per serving	% Daily Value*
Calories	3824.9

Total Fat 341.8g	0%
Saturated Fat 149.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1099.3mg	0%
Sodium 342.6mg	0%
Total Carbohydrate 224.1g	0%
Dietary Fiber 52.2g	0%
Total Sugars 12.2g
Protein 64.5g	0%

Vitamin D 59.4IU	0%
Calcium 489.8mg	0%
Iron 9.6mg	0%
Potassium 1586.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 6.1%

Carbs: 21.2%