Sugar-Free Chocolate Peanut Butter Ice Cream
Indulge guilt-free with this luscious Sugar-Free Chocolate Peanut Butter Ice Cream—a creamy, decadent dessert that's perfect for satisfying your sweet tooth without compromising on health goals. Made with a rich blend of coconut milk and almond milk, this recipe gets its velvety texture from natural peanut butter and a deep chocolate flavor from unsweetened cocoa powder. Sweetened with xylitol or erythritol, it's completely free of added sugars, making it ideal for keto, low-carb, or diabetic-friendly diets. The recipe is rounded out with a hint of vanilla and a sprinkle of sugar-free dark chocolate chips for a delightful crunch in every bite. Quick and easy to prepare, this homemade ice cream can be churned in just 20 minutes using an ice cream maker and stored in the freezer for a firmer texture. Serve it as a refreshing summer treat or a guilt-free indulgence anytime.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Coconut Milk
- 1 cup Unsweetened Almond Milk
- 0.5 cup Natural Peanut Butter (smooth)
- 0.25 cup Cocoa Powder
- 0.5 cup Xylitol or Erythritol
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
- 0.25 cup Dark Chocolate Chips (sugar-free)
Instructions
In a medium saucepan over medium heat, combine the coconut milk and almond milk. Stir occasionally until the mixture is warm but not boiling.
Add natural peanut butter and cocoa powder to the saucepan, whisking continuously until the peanut butter is fully incorporated and the cocoa is dissolved.
Stir in the xylitol or erythritol, ensuring it is fully dissolved into the mixture.
Remove the saucepan from heat and add vanilla extract and salt, stirring to combine.
Allow the mixture to cool to room temperature, then transfer it to a blender for a smoother texture. Blend on high for 1 minute until well combined and smooth.
Transfer the blended mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
During the last 5 minutes of churning, add the dark chocolate chips.
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 298 mg | 6% | |
*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.
