Keto Peanut Butter Ice Cream
This decadent Keto Peanut Butter Ice Cream is a dream come true for anyone on a low-carb, high-fat diet. Creamy, with a rich peanut butter flavor and a smooth, soft-serve texture, this ice cream is perfect for satisfying your sweet tooth without the guilt. Indulge in this frozen treat that's easy to make and even easier to love!
Servings 6 servings
Calories 330kcal
Equipment
- Large mixing bowl
- Whisk
- Ice cream maker
- Freezer-safe container
- Spatula
Ingredients
- 1 cup heavy whipping cream 240ml
- ½ cup unsweetened almond milk 120ml
- ¾ cup powdered erythritol 144g
- 1 cup natural peanut butter, unsweetened 256g
- 1 teaspoon pure vanilla extract 5ml
- ¼ teaspoon sea salt
Instructions
- In a large mixing bowl, combine the heavy whipping cream and unsweetened almond milk. Whisk until well mixed.
- Add the powdered erythritol to the liquid mixture and whisk until the erythritol is completely dissolved.
- Stir in the natural peanut butter, vanilla extract, and sea salt. Mix until the ingredients are fully incorporated and the mixture is smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes about 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula.
- Cover the container and place it in the freezer for at least 4 hours, or until the ice cream is firm enough to scoop.
- Before serving, allow the ice cream to sit at room temperature for a few minutes to soften for easier scooping.
Notes
The consistency of the ice cream can be adjusted by varying the freeze time. For a firmer texture, leave it in the freezer overnight.
If you do not have an ice cream maker, you can pour the mixture into a freezer-safe dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
For a peanut-free version, substitute almond butter or another nut butter of your choice.
Ensure all your ingredients are at a similar temperature to prevent the erythritol from crystallizing.
Nutrition
Calories: 330kcal | Carbohydrates: 8g | Protein: 7g | Fat: 28g | Fiber: 4g | Net Carbs: 4g