Chocolate Peanut Butter Ice Cream – Recipe Remake


A rich low carb chocolate ice cream with delicious chunks of peanut butter swirled throughout.  A few special tricks help keep this sugar free ice cream soft enough to scoop after freezing.

Low Carb Chocolate Peanut Butter Ice Cream

I’m having a little fun these days going back through old recipes, seeing if I can update them and make them even better. I’ve learned a lot through my experiments with low carb, gluten-free ingredients over the past couple of years and there are a few recipes way back in the archives that give me pain. As in “they weren’t quite what I hoped they would be and the photos are hideous and if I had known then what I know now” kind of pain. This recipe wasn’t quite that bad. In fact, it was quite good and I was pretty happy with it at the time. But it was one I always meant to get back to and try to make a little better. Because hey, it affords me the opportunity to make and eat outrageous amounts of chocolate and peanut butter. I thought my photos from this old recipe for low carb Chocolate Peanut Butter Ice Cream recipe were pretty good back then. But I think they are just a wee bit better now, don’t you?

Sugar-Free Chocolate Peanut Butter Ice Cream

So last week, to my children’s delight, I set about making low carb Chocolate Peanut Butter Ice Cream again. My intention was to amp up both the chocolate flavour and the chocolate colour, while also making the ice cream softer and more scoopable. I may have learned a lot of the past few years but apparently I have yet to learn to check all of my ingredients before I set about making a recipe. I intended to make this with Hershey’s Special Dark cocoa, as that will give anything a richer, darker chocolate colour. But I discovered I was out and I had to use Ghirardelli instead. Still, I increased the cocoa powder somewhat and I added chopped unsweetened chocolate and it definitely improved the chocolate flavour.

Low Carb Chocolate Peanut Butter Ice Cream Recipe

As for keeping it more scoopable after freezing, I pulled out all the tricks I know. The first trick is to start with a really thick custard base. Using more heavy cream and less almond milk goes a long way to thickening the base, as does the cocoa powder and the unsweetened chocolate. Then adding a little alcohol and some xanthan gum, both of which are known to keep sugar-free ice cream from freezing too hard. If you choose not to use the alcohol or the xanthan gum because you lack them or are intolerant to them, that’s okay. It won’t affect the flavour, but it will mean that your ice cream will freeze more solidly and you will need to let it sit on the counter for 10 minutes before trying to scoop it. A little trick I’ve learned there is to divvy it up into portion-size containers before it freezes too hard, so you don’t have to thaw the whole lot each and every time.

So the moral of the story is I can make this ice cream more chocolatey, more scoopable and I can take much better photos of it. And that if you want it to be darker chocolate in appearance, make sure you have your Hershey’s Special Dark cocoa on hand before you set about making it!

Chocolate Peanut Butter Ice Cream Recipe Low Carb

Chocolate Peanut Butter Ice Cream – Recipe Remake

Yield: 8 servings

Serving Size: About 1/2 cup

A rich low carb chocolate ice cream with delicious chunks of peanut butter swirled throughout. A few special tricks help keep this sugar free ice cream soft enough to scoop after freezing.


  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or whole milk, if you prefer)
  • 1/2 cup Swerve Sweetener
  • 1/3 cup cocoa powder (use Hershey's Special Dark if you want dark chocolate ice cream)
  • 4 egg yolks
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tbsp vodka
  • 1/4 tsp liquid stevia
  • 3/4 tsp xanthan gum
  • 1/2 cup peanut butter


  1. Set a medium bowl in a large container of ice water.
  2. Whisk cream, almond milk, sweetener and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.
  3. Whisk egg yolks in a small bowl until smooth. Very slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 – 180F.
  4. Add chopped chocolate and let sit 1 minute to melt, then whisk to combine.
  5. Pour mixture into bowl in ice bath and let cool 10 minutes then wrap tightly with plastic wrap and refrigerate at least 3 hours.
  6. When ready to churn, remove custard from fridge and add vodka and liquid stevia, stirring to combine.
  7. Sprinkle with xanthan gum and whisk vigorously to combine.
  8. Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions.
  9. When ice cream is about the consistency of soft serve, transfer half to an airtight container.
  10. Working quickly, add about half the peanut butter by spoonfuls. Add the remaining ice cream and the remaining peanut butter and swirl with a knife to spread evenly.
  11. Press plastic wrap flush to the surface and freeze until firm, 1 to 2 hours.
  12. Leftovers will freeze hard but not unscoopable.


Serves 8. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.

382 Calories; 38g Fat (82.7% calories from fat); 8g Protein; 10g Carbohydrate; 4g Dietary Fiber; 188mg Cholesterol; 126mg Sodium.

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    • Carolyn says

      Sorry, cut and pasted some instructions from another recipe (why re-invent the wheel, right?) and forgot to eliminate that.

      • Felicia says

        Hey Carolyn, is there a reason you use Xanthum gum in this recipe but vegetable glycerin in others? Made and enjoying the PSL ice cream this week :)

        • Carolyn says

          I often use both, actually! It’s tricky to get ice cream to stay soft but my biggest issue with glycerin is that I can’t find a good solid info on carb count. It’s a sugar alcohol and it doesn’t *seem* to affect my blood sugar very much. I often put it as “optional” in recipes because of that issue.

  1. Wendy says

    Oh.My.God. This is Awesome. When I was in college in NC, there was a local grocery store brand that had a chocolate peanut butter ice cream. It had a ribbon of sweetened peanut butter running through it and my roommate and I used fight over it. No more fighting. :) This one is mine. All mine. Can’t wait to make it.

  2. says

    Just made ice cream and love using xanthan gum, but never tried the alcohol trick! Definitely going to use some in my next batch!!!! Chocolate and Peanut Butter ice cream is my husband’s favorite flavor, can’t wait to try this low carb version on him!

  3. says

    Oh my goodness. This is my favourite ice cream in the whole wide world and you can’t get this in France. I LOVE YOU!!!

    Sorry, was that too eager? 😉 I’ll see how it is without the vodka since we don’t keep alcohol in the house. Anyway, I came back to get your pb chocolate cake recipe for today.

    And I thought of you this week when I made sugar-free macarons: although I won’t be launching a career as a sugar-free baker any time soon. Why bother when all day someone else dreams up food for me?

  4. Cathi G. says


    I am wondering if Sunflower Lecithin could replace the gum in this recipe. I cannot use any starches or gums for health reasons. I can use Unsweetened Geletin and Sunflower Lecithin, would any of these work? Thank you for your help, Sincerely, Cathi G.

    • Carolyn says

      I’ve never used it but I’d say it’s worth a try. Or you can skip the gum altogether, just know that it will freeze a little more solidly, and as I said in the post, the best approach here is to freeze it in individual portions and just let one portion thaw 10 minutes on the counter and it will be good again.

  5. Shannon says

    Hi Carolyn,
    This looks amazing! I’m going to make it later today. If I use erythritol instead of swerve, should I increase the amount of stevia? I thought I read somewhere that swerve is sweeter than straight erythritol.
    Thanks for all your awesome recipes!

  6. Ashley says

    Yum! Looks delicious. Have you heard of the new Ben & Jerry’s core flavors? That’d be amazing if you could recreate a low carb version!

  7. Lina says

    Absolutely amazing! I had this recipe on my mind for ages! The ration of vodka and xantham gum made the consistency perfect after freezing overnight – hard but still scoopable with a spoon, as opposed to my last try which could have been used as an offensive weapon!

    As a bit of added decadence (and after the other half kept making sad begging puppy eyes) we added a quarter cup of fine 80% dark chocolate shreds – this came out as decadent as it comes! We’ve portioned it into half cup dessert cups and stashed them in the freezer (as a precaution to eating the whole thing out of the tub!)

    Thank you so much for this great recipe :)

  8. Becky says

    Made this ice cream over the weekend according to the recipe except I used rum since we didn’t have any vodka in the house. It worked just as well.
    This recipe is amazing! So rich. I’m so glad to finally have ice cream that TASTES and FEELS like what I’ve craved for so long.

  9. Sarah says

    I Just made this and it is awesome!! However, it never really got hard. It is still the consistency of soft serve even after being in the freezer for several hours. I’m not complaining as it is delicious but I am curious if you have any theories. I just love your site!!

    • Carolyn says

      Well that’s very interesting. Most low carb ice creams get TOO hard, even with all the tricks to keep it soft. Did you possibly add too much xanthan gum? Sometimes that makes ice cream really gummy and it never gets hard. But you’d have to add a lot to get that result.


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