Keto Snickers Ice Cream
Indulge in the ultimate guilt-free treat with this irresistible Keto Snickers Ice Cream recipe! Packed with creamy, rich flavors and perfectly balanced textures, this low-carb dessert is a dreamy combination of sugar-free chocolate, velvety almond butter, crunchy peanuts, and a luscious homemade caramel swirl. The recipe uses keto-friendly ingredients like erythritol, sugar-free chocolate chips, and caramel syrup to keep every bite decadent yet diet-friendly. With easy-to-follow instructions and just 20 minutes of prep time, you’ll be whipping up this smooth and satisfying ice cream in no time. Perfect for cooling off on warm days, impressing at gatherings, or simply treating yourself, Keto Snickers Ice Cream is a flavorful frozen indulgence that delights without compromising your health goals.
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Recipe Information
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
Instructions
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.
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.
Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, whisking constantly.
Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and stir in vanilla extract and sugar-free chocolate chips until melted and smooth.
Pour the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits, then let it cool to room temperature.
Cover and refrigerate the mixture for at least 4 hours or until thoroughly chilled.
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.
Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.
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.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
3825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.8 g | 438% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 12.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 490 mg | 38% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1586 mg | 34% | |
*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.
