Low Carb Creamy Peanut Ice Cream

Indulge in the velvety decadence of Low Carb Creamy Peanut Ice Cream, a guilt-free dessert that combines rich, all-natural peanut butter with the smoothness of heavy cream and almond milk. Perfect for keto and low-carb lifestyles, this recipe is sweetened with your choice of low-carb sweeteners like erythritol or stevia, making it satisfyingly sweet without the sugar spike. Silky egg yolks create a luscious custard base, while vanilla extract and a pinch of salt elevate the nutty flavor. Churned to perfection in an ice cream maker, this frozen delight is ideal for hot days or as a post-dinner treat. Serve it with a sprinkle of crushed peanuts for an extra crunch and enjoy creamy, dreamy dessert bliss—all while staying on track with your carb goals!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup All-natural peanut butter (no sugar added)
• 0.5 cup Low-carb sweetener (such as erythritol or stevia)
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks

Directions

Step 1

In a medium saucepan, combine the heavy cream, almond milk, peanut butter, low-carb sweetener, vanilla extract, and salt. Cook over medium heat, whisking frequently, until the mixture is well combined and just begins to simmer. Do not let it boil.

Step 2

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

Step 3

Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly.

Step 4

Reduce the heat to medium-low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes.

Step 5

Remove the saucepan from the heat and let the mixture cool slightly. Then, pour it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Step 6

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours or overnight.

Step 7

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.

Step 8

Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours until firm.

Step 9

Scoop and serve your creamy low-carb peanut ice cream with a sprinkle of crushed peanuts if desired.

Nutrition Facts

Serving size	(1034.6g)

Amount per serving	% Daily Value*
Calories	2574.7

Total Fat 240.4g	0%
Saturated Fat 112.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1218mg	0%
Sodium 927.2mg	0%
Total Carbohydrate 144.8g	0%
Dietary Fiber 7.7g	0%
Total Sugars 4.6g
Protein 41.9g	0%

Vitamin D 161.0IU	0%
Calcium 588.4mg	0%
Iron 4.9mg	0%
Potassium 909.1mg	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: 74.3%

Protein: 5.8%

Carbs: 19.9%