Keto Chocolate Peanut Butter Ice Cream
Indulge your cravings guilt-free with this creamy and decadent Keto Chocolate Peanut Butter Ice Cream, the perfect low-carb dessert for any occasion! This luxurious treat combines the rich flavors of chocolate with the nutty sweetness of natural peanut butter, all while staying keto-friendly and sugar-free. Made with heavy cream, unsweetened almond milk, and your choice of powdered erythritol or monk fruit sweetener, this ice cream has a luscious, velvety texture that rivals any store-bought option. The recipe uses egg yolks for extra creaminess, while cocoa powder and vanilla extract add rich depth of flavor. Easy to make with an ice cream maker and ready to serve in just a few hours, this dessert is perfect on its own or garnished with sugar-free chocolate chips for an extra special touch. Satisfy your sweet tooth while sticking to your low-carb lifestyle with this irresistible keto dessert!
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Recipe Information
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
Instructions
In a medium saucepan, combine the heavy cream, almond milk, powdered erythritol, cocoa powder, peanut butter, vanilla extract, and salt.
Place the saucepan over medium heat and stir the mixture continuously until smooth and well-blended, about 5 minutes. Do not let it boil.
In a separate bowl, lightly whisk the egg yolks.
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.
Slowly pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking continuously.
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.
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.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours until firm for scooping.
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
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 231.7 g | 84% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 13.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 641 mg | 49% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1537 mg | 33% | |
*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.
