Keto Peanut Butter Ice Cream
Indulge guilt-free with this rich and creamy Keto Peanut Butter Ice Cream, a low-carb dessert that's as satisfying as it is simple to make. Crafted with heavy cream, unsweetened almond milk, and natural peanut butter, this decadent treat delivers bold peanut butter flavor without any added sugar. Sweetened with erythritol and enhanced by a hint of vanilla and salt, every spoonful is perfectly balanced and keto-friendly. With just 10 minutes of prep time and the magic of an ice cream maker, you’ll have a deliciously smooth ice cream ready to be frozen to perfection. Ideal for those following a ketogenic diet or anyone keen on cutting carbs without cutting flavor, this homemade ice cream makes eight generous servings that are sure to delight. Serve it solo or topped with your favorite low-carb garnish for a dessert that’s pure indulgence!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Peanut butter (natural, no sugar added)
- 0.5 cup Erythritol (or any keto-friendly sweetener)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, combine the heavy cream, unsweetened almond milk, and natural peanut butter using a whisk or an electric mixer on low speed until the peanut butter is fully integrated into the liquid.
Add the erythritol, vanilla extract, and salt to the mixture. Continue mixing until the erythritol is completely dissolved. This may take a couple of minutes, ensuring there are no granules.
Taste the mixture to adjust sweetness to your preference by adding more sweetener if necessary.
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions. This should typically take about 20-25 minutes until you reach a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, smoothing out the top with a spatula.
Cover the container with a lid or plastic wrap, making sure it's airtight to prevent ice crystals from forming.
Freeze the ice cream for at least 2 hours or until it reaches your desired firmness.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 190 mg | 4% | |
*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.
