Keto Peanut Butter Cup Ice Cream

This Keto Peanut Butter Cup Ice Cream is a dreamy dessert that marries the rich, creamy texture of classic ice cream with the indulgent flavors of peanut butter and chocolate, all while keeping your macros in check. Perfect for satisfying your sweet tooth without the guilt!

Course Desserts

Cuisine American

Keyword Keto Ice Cream, low carb dessert, Peanut Butter Cup Ice Cream, Sugar-Free Ice Cream

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 400kcal

Equipment

Large mixing bowl
Whisk
Ice cream maker
Microwave-safe bowl
Spatula
Freezer-safe container

Ingredients

2 cups heavy whipping cream 16 ounces / 473 ml
1 cup unsweetened almond milk 8 ounces / 237 ml
¾ cup powdered erythritol 5.3 ounces / 150 grams
½ cup natural peanut butter, unsweetened 4.2 ounces / 120 grams
1 tsp pure vanilla extract
¼ tsp xanthan gum
¼ tsp salt
3 ounces sugar-free dark chocolate, chopped 85 grams

Instructions

In a large mixing bowl, combine the heavy whipping cream, almond milk, powdered erythritol, peanut butter, vanilla extract, xanthan gum, and salt. Whisk until the mixture is smooth and the erythritol has dissolved.
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 is churning, melt the sugar-free dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth.
Once the ice cream is churned, gently fold in the melted chocolate to create chocolate swirls throughout the ice cream.
Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula.
Freeze the ice cream for at least 2 hours or until it reaches your desired consistency.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.

Notes

To keep this ice cream keto-friendly, ensure that all peanut butter and chocolate used are sugar-free and have no added sugars.

The ice cream's texture is best when eaten within a week of making, as it can become icier over time.

You can adjust the sweetness by adding more or less erythritol according to your taste preference.

If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes to prevent ice crystals from forming until it reaches the desired consistency.

Nutrition