Keto Chocolate Peanut Butter Ice Cream
A rich, creamy, and low-carb frozen treat that combines the classic duo of chocolate and peanut butter. Perfectly churned and swirled for a decadent keto-friendly dessert.
Equipment
- Ice Cream Maker
- Medium Saucepan
Ingredients
Ice Cream Base
- 1 1/3 cups heavy cream
- 2/3 cup unsweetened almond milk
- 1/3 cup erythritol sweetener
- 1/3 cup allulose (or xylitol)
- 6 tbsp unsweetened cocoa powder Dutch-process preferred
- 2 tbsp vodka optional, to keep the ice cream soft
- 1 tsp vanilla extract
- 1/4 tsp xanthan gum
- 1 pinch salt
Peanut Butter Swirl
- 1/2 cup natural, unsweetened peanut butter
- 1/2 tbsp butter
Instructions
- In a medium saucepan, whisk together the heavy cream, almond milk, sweeteners, and cocoa powder. Bring the mixture to a gentle simmer and cook for 5 to 10 minutes until it slightly thickens.
- Remove the pan from the heat and stir in the vanilla extract, a pinch of salt, and the optional vodka. Lightly sprinkle the xanthan gum over the surface and whisk quickly to ensure a completely smooth texture.
- Let the chocolate base cool down to room temperature, then refrigerate for about 2 hours until fully chilled.
- Pour your chilled mixture into an ice cream maker and let it churn according to the manufacturer's instructions.
- While the ice cream is churning, gently melt the natural peanut butter and butter together in the microwave or over low heat on the stove, stirring until smooth.
- Spoon half of the churned chocolate ice cream into a freezer-safe container and drizzle with half of the melted peanut butter. Add the remaining ice cream and peanut butter, then gently swirl them together with a butter knife to create delicious ribbons of peanut butter.
- Place the container in the freezer for 3 to 4 hours until firm, then scoop and enjoy!
Notes
Nutritional Information per serving: Calories: 267 kcal, Total Carbs: 7.1g, Net Carbs: 5.0g, Fats: 23.2g, Protein: 5.4g.
