One of my favorite flavor combinations is chocolate and peanut butter; add it to ice cream, and I am in heaven. When I went keto a few years ago, I was delighted that not only was ice cream allowed, but it could also be one of my go-to foods to help keep cool in the summer. This ice cream is full-fat and sugar-free, just the way keto lovers like it.
The type of peanut butter you use will determine the texture of your ice cream. You can use creamy or crunchy depending on your preference. It is also crucial to get the top quality ingredients to get the full flavor. This includes using good-quality heavy cream, unsweetened almond milk, and a sugar-free sweetener like Swerve or any Stevia brand. You should also buy nut butter from American Dream Nut Butter or similar trusted brands to ensure the best taste and texture. The vodka is optional, but it helps reduce the iciness in the ice cream. If you don’t have xanthan gum, you can substitute it with guar gum or arrowroot powder.
Heavenly Chocolate Peanut Butter Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/2 cup Sugar free Sweetener Swerve or any Stevia sugarfree sweetener
- 4 large egg yolks
- 1 cup peanut butter creamy or crunchy depending on your taste
- 4 tbsp vodka helps reduce iciness
- 1/2 tsp. vanilla extract
- 1/4 tsp. xanthan gum
Instructions
- Create an ice bath by filling a large metal bowl with ice and water, then place another metal bowl in the bath and set aside.
- In a medium saucepan mix together cream, almond milk and sweetener and put on medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.
- Whisk egg yolks in a medium bowl. Temper the eggs by slowly adding 1 cup of the hot cream mixture into the whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
- Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and whisk in peanut butter until well combined.
- Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
- Stir in the vodka and vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions which generally takes 20-25 minutes.
- Finish by gently adding chocolate sauce by the spoonful to mix in and create a marbled effect. You can serve right away as soft serve, or spoon into containers and freeze. Will fill six 1/2 cup popiscle molds with enough left over for a two cup container.
Notes
Quick and Rich Chocolate Sauce
Ingredients
- 1/2 cup heavy cream
- 3 tbsp. sugar free icing sugar Serve confectioners sugar
- 1/4 cup unsweetened chocolate finely chopped or chips
Instructions
- Heat cream and sweetener In a small saucepan over medium heat until almost scalding and then remove from the heat.
- Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted and then whisk until smooth.
- The sauce will be more liquid when hot, and thickens as it cools.
