Low Carb Creamy Peanut Ice Cream
Indulge in the rich and nutty goodness of Low Carb Creamy Peanut Ice Cream, a guilt-free dessert perfect for peanut butter lovers following a low-carb or keto lifestyle. Crafted with all-natural peanut butter, heavy cream, and unsweetened almond milk, this velvety treat strikes the perfect balance between sweetness and creaminess while staying entirely sugar-free. The custard base, thickened with egg yolks and sweetened with a low-carb alternative like erythritol or stevia, creates a luxurious texture that's sure to impress. With just 20 minutes of prep time and the magic of your ice cream maker, you can create a luscious, homemade ice cream that's as satisfying as it is wholesome. Serve it as-is or top with a sprinkle of crushed peanuts for an extra crunch—this dessert is the ultimate way to cool off without compromising your health goals.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, whisking constantly.
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.
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.
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.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours until firm.
Scoop and serve your creamy low-carb peanut ice cream with a sprinkle of crushed peanuts if desired.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 588 mg | 45% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 909 mg | 19% | |
*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.
