Heavenly low carb peanut butter ice cream with a rich, sugar-free ribbon of fudge. Thank goodness it’s ice cream season again!
Forgive me readers, for I have sinned. It’s been more than three months since my last chocolate and peanut butter recipe. I have no excuses for this error of omission, because it’s not as if I haven’t been eating chocolate and peanut butter. I’ve just been eating it behind your back and not sharing. Which is all the worse, I know. What you must think of me! How I have debased myself, how far I have fallen in my reputation as the undisputed queen of low carb chocolate and peanut butter recipes!
Worse yet is the fact that I have been holding on to this particular recipe, this yummy, creamy, dreamy, swirly, peanut-buttery, chocolatey recipe since last summer. LAST SUMMER! Oh the shame, the shame! I don’t know how it got away on me but I created it last August and took the photos and enjoyed all the deliciousness and then…suddenly it was fall and back to school and then Halloween and Thanksgiving and Christmas. And January, when much of the country doesn’t even want to think about ice cream, they want warm and gooey from the oven.
So I held onto it until the sun rose higher and higher in the sky and it finally felt like the long winter was loosening its grip. Actually, round these parts, winter loosened its grip quite some time ago and we are enjoying 85 degrees (that’s 29 degrees celsius for the rest of you!). Which doesn’t bode well for the summer and I am worried about a really long, hot dry one again. Methinks I shall be making copious amounts of ice cream!
The credit for this idea goes in part to a reader who said she uses my low carb hot fudge sauce in a fudge ripple ice cream. It sounded so good, I knew I had to give it a go. But being the undisputed queen of low carb chocolate and peanut butter, I simply had to give it my own peanut buttery twist. So here you have it…a peanut butter ice cream base with rich swirls (or ripples) of chocolate fudge sauce.
Do you forgive me yet?
Peanut Butter Fudge Ripple Ice Cream
Ingredients
Ice Cream:
- 1 1/2 cups whipping cream
- 3/4 cup unsweetened almond milk
- 1/3 cup Swerve Sweetener
- 1/4 cup BochaSweet, (or more Swerve)
- 3 large egg yolks
- 3/4 cup creamy peanut butter
- 2 tbsp vodka, (optional, helps reduce iciness)
- 1/2 tsp vanilla extract
- 1/4 tsp xanthan gum
Fudge Sauce:
- 1/3 cup whipping cream
- 3 tbsp confectioner’s Swerve Sweetener
- 1 1/2 ounces unsweetened chocolate, finely chopped
- 1/2 tsp vanilla extract
Instructions
- For the ice cream, set a bowl over an ice bath and set aside.
- Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.
- Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, 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 vodka, if using, 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.
- Meanwhile, make the fudge sauce. In a small saucepan over medium heat, whisk together whipping cream and sweetener until combined. Bring to a simmer and remove from heat.
- Add chopped chocolate and let sit 5 minutes, until chocolate is completely melted. Add vanilla extract and whisk until smooth. Let cool at least 10 minutes.
- Once the ice cream is churned, transfer half to an airtight container. Dab spoonfuls of sauce over the ice cream and swirl to combine. Repeat with remaining ice cream and remaining sauce. Cover and freeze at least one hour until firm.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Carolyn, this is another peanut butter & chocolate home run! I’ve learned to make the ice cream custard base now and have made many variations of flavors. I’m working on a version of keto Tin Roof ice cream which should simply be your custard base plus chocolate covered peanuts plus the fudge ripple. I can’t wait to try it. Thanks for such a successful and adaptable custard base and for all your ice cream recipes.
By the way, I’ve started using Swerve brown in the custard base (1/3 cup). I think it gives an even richer flavor to an already great custard. Just thought you might want to know.
This ice cream is amazing!
I did some little changes,
1/4 tsp guar gum replacing the Xantham gum
1tbsp glycérine in stead of vodka
1/4 cup of xylitol instead of bohca sweet, because Canadian struggles
And I replaced the almond milk with cashew milk because that’s what I had open in the fridge already.
Amazing. 10/10 highly recommend !
I am interested in making this for this weekend, but we’ll be in a camper and I won’t have access to all my kitchen tools. Do you think it would be better to just make the whole recipe ahead and take the prepared ice cream or at the point in the recipe where you have to chill at least 3 hours, could I chill for a day or 2 and then finish preparing it at the campground?
Ooh that’s tough for me to say since I don’t know what your set up is like! You might be better off making the whole thing ahead so you don’t have to take an ice cream maker with you.
I keep drooling over this recipe — I need to figure out how to use my Blendtec to make ice cream (before going keto, I used it to make ice cream with frozen bananas), because I don’t have room in my tiny kitchen for another appliance!
Is this another ice cream recipe where you would replace some of the Swerve with BochaSweet?
I would now, yes! I’m finding that 50/50 is the best ratio.
Thanks, Carolyn, good to know! FYI: I recently discovered that Canadians can get BochaSweet online at a Winnipeg-based store called Sweet & Sprouted — it’s crazy expensive, so I’m glad your recipes don’t call for much of it! A friend and I split a shipment of eight bags, so we could get free shipping, so that should hopefully last me a while, ha ha.
Oh very smart! And yes… you can make that last and last!
This was seriously so creamy and delicious! I’m excited to make another batch!
Yum! This is the best ice cream! Love the swirls of peanut butter.
This ice cream is so creamy and delicious! I love how it’s low carb! Thank you!
That fudge sauce is divine.
So dang good!
Hi Carolyn… I read in one of your posts that Bocha Seeet helps ice cream to not freeze so hard. Does it make the same type of difference that the vodka does? Wondered if I could sub it for the Swerve/Vodka combo…?