Low Carb Snickers Ice Cream
Indulge in the decadence of homemade *Low Carb Snickers Ice Cream*, a creamy, sugar-free treat that captures all the classic flavors of the beloved candy bar without the guilt. This no-cook recipe combines a luxurious blend of heavy cream, unsweetened almond milk, and a low-carb sweetener to create a silky ice cream base. Swirls of natural peanut butter, sugar-free caramel syrup, and crunchy roasted peanuts mimic the irresistible Snickers layers, while a touch of unsweetened cocoa powder adds rich chocolatey depth. With just 20 minutes of prep and an ice cream maker, this keto-friendly dessert is perfect for satisfying your sweet tooth while sticking to your low-carb lifestyle. Serve it straight from the freezer for a decadent treat that feels indulgent but keeps things light!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol or low-carb sweetener of choice
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.33 cup Natural peanut butter (no sugar added)
- 0.5 cup Sugar-free caramel syrup
- 0.5 cup Roasted unsalted peanuts, roughly chopped
- 0.25 teaspoon Salt
- 0.5 teaspoon Xanthan gum
Instructions
In a medium-sized mixing bowl, whisk together the heavy cream, almond milk, erythritol, cocoa powder, vanilla extract, and salt until the mixture is smooth and well combined.
Sprinkle the xanthan gum over the top of the cream mixture and whisk vigorously to fully incorporate and thicken the base slightly.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
During the last few minutes of churning, add the natural peanut butter in small dollops to integrate throughout the ice cream.
Once the ice cream is finished churning, transfer half of it into a freezer-safe container.
Drizzle 1/4 cup of the sugar-free caramel syrup over the layer and sprinkle half of the chopped peanuts on top.
Add the remaining ice cream on top, followed by another 1/4 cup of caramel syrup and the remaining peanuts, creating a layered effect.
Cover the container tightly and freeze for at least 2-4 hours or until fully set.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 112.5 g | 562% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 6.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 596 mg | 46% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2021 mg | 43% | |
*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.
