Sugar-Free Snickers Ice Cream
Indulge in the creamy, chocolatey bliss of Sugar-Free Snickers Ice Cream, a guilt-free treat that captures the iconic flavors of the classic candy bar without the added sugar! Made with a rich blend of full-fat coconut milk and unsweetened almond milk, this low-carb, keto-friendly dessert is naturally sweetened with erythritol. Each luscious scoop is swirled with ribbons of sugar-free chocolate, gooey caramel sauce, and crunchy roasted peanuts, delivering a perfect balance of salty and sweet in every bite. The addition of natural peanut butter and unsweetened cocoa powder elevates the decadent flavor, while the easy preparation makes it a breeze to create at home. Perfect for satisfying your sweet tooth on a hot day, this ice cream is also freezer-friendly for a make-ahead dessert. Dive into this homemade, sugar-free delight and transform your dessert game today!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 cup Sugar-free chocolate chips
- 1 cup Natural peanut butter (no added sugar)
- 1 cup Erythritol or sugar substitute
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 0.5 cup Chopped roasted peanuts
- 0.5 cup Sugar-free caramel sauce
Instructions
In a medium saucepan over low heat, combine coconut milk, almond milk, erythritol, cocoa powder, and sea salt. Stir constantly until the sweetener is fully dissolved, taking care not to boil the mixture.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool at room temperature.
Once cooled, transfer the mixture to a blender and add peanut butter. Blend on high until the mixture is smooth and creamy.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
While the ice cream churns, melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Set aside to cool slightly.
In the last few minutes of churning, drizzle the melted chocolate into the ice cream to create chocolate ribbons.
Gently fold in the chopped roasted peanuts and sugar-free caramel sauce using a spatula, creating swirls throughout the ice cream.
Transfer the ice cream into a freezer-safe container and freeze for at least 3-4 hours or until firm.
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Facts
Calories |
4402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.1 g | 455% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 526.9 g | 192% | |
| Dietary Fiber | 107.1 g | 382% | |
| Total Sugars | 27.4 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 705 mg | 54% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3535 mg | 75% | |
*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.
