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    Home » Keto Ice Cream and Frozen Desserts » Keto Chocolate Peanut Butter Ice Cream

    Published: Feb 28, 2014 · Modified: Mar 11, 2021 by Carolyn

    Keto Chocolate Peanut Butter Ice Cream

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.5K shares
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    A rich keto 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 Low Carb

    Keto Chocolate Peanut Butter Ice Cream

    A rich keto chocolate ice cream with delicious chunks of peanut butter swirled throughout.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chocolate peanut butter ice cream, keto chocolate peanut butter ice cream
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Chill Time: 5 hours
    Total Time: 35 minutes
    Servings: 10 servings
    Calories: 294kcal

    Ingredients

    • 1 ¾ cups heavy cream
    • ¾ cup unsweetened almond milk
    • ½ cup Swerve Sweetener
    • ¼ cup BochaSweet or allulose
    • ¼ cup cocoa powder
    • 3 egg yolks
    • 2 ounces unsweetened chocolate finely chopped
    • 2 tablespoon vodka
    • ½ teaspoon xanthan gum
    • ½ cup peanut butter
    US Customary - Metric

    Instructions

    • Set a medium bowl in a large container of ice water.
    • Whisk cream, almond milk, sweeteners 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.
    • 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.
    • Add chopped chocolate and let sit 1 minute to melt, then whisk to combine.
    • Pour mixture into bowl in ice bath and let cool 10 minutes then wrap tightly with plastic wrap and refrigerate at least 3 hours.
    • When ready to churn, remove custard from fridge and add vodka, stirring to combine. Sprinkle with xanthan gum and whisk vigorously to combine.
    • Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions. When ice cream is about the consistency of soft serve, transfer half to an airtight container.
    • 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.
    • Press plastic wrap flush to the surface and freeze until firm, 1 to 2 hours.
    • Leftovers will freeze hard but not unscoopable.
    Nutrition Facts
    Keto Chocolate Peanut Butter Ice Cream
    Amount Per Serving (1 serving = ½ cup)
    Calories 294 Calories from Fat 232
    % Daily Value*
    Fat 25.8g40%
    Carbohydrates 7.2g2%
    Fiber 2.5g10%
    Protein 6.1g12%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    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.

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      Recipe Rating




    1. Mary Margaret says

      September 03, 2021 at 5:30 pm

      Hi Carolyn,

      I just started Keto and bought your book “Keto Baking” be when I read in the preface “ I was mourning a very important part of my identity: my baking self.… My love of baking was a huge part of who I was – how could I be me without it?“. So true. I was a HUGE bread, pie and dessert maker. I am learning a lot from the book. Thank you.
      I made your chocolate and peanut butter ice cream and it was unbelievable! So creamy and delicious. No one knew it was sugar-free.
      My question is there are no fat grams listed in the Nutritional Facts. What are the # of grams per serving?
      Thank you for the baking “text book” and wonderful site.

      Reply
    2. Judy says

      April 30, 2020 at 10:40 am

      5 stars
      Could we substitute the peanut butter with almond butter?

      Reply
    3. Wendy says

      June 04, 2019 at 6:41 pm

      Your other ice cream recipes have about 2 tablespoons of vodka but this one calls for 4. Is there a reason for this

      Reply
      • Carolyn says

        June 04, 2019 at 10:11 pm

        There’s always a reason for things. This helps keep it softer.

        Reply
    4. Wendy says

      June 18, 2018 at 9:01 am

      5 stars
      I made this for my father on Father’s Day and he loved it. I did too! The depth of chocolate flavor was fantastic, and I liked the way you added in the peanut butter so that it did not completely mix in and disappear. I’m certain I will make it again. Thank you Carolyn!

      Reply
      • Carolyn says

        June 18, 2018 at 3:15 pm

        So glad you liked it!

        Reply
    5. Leslie Baker says

      October 04, 2017 at 8:45 pm

      Caroline I made this recipe just a few days ago at a friends house who had the ice cream machine. She does not like peanut butter so we just make the chocolate base. Once it was frozen it still tasted bitter and not sweet like the commercial sugar free ice creams. I was disappointed. Today I sweetened some trader joes sugar free peanut butter with powdered swerve and poured some over a serving of my chocolate and what do you know “I think I like it”. Thanks for making this sugar free journey a little easier. Leslie

      Reply
    6. Kenya Marlow says

      August 21, 2017 at 12:18 am

      What is a serving size? Half a cup? I just put this recipe in cronometer and I’m coming up with 17 net grams of carbs per serving?!?! What am I doing wrong?

      Reply
      • Carolyn says

        August 21, 2017 at 8:13 am

        You’re not subtracting the erythritol. Yes, a serving is about 1/2 cup.

        Reply
    7. Joanie Noble says

      July 09, 2017 at 6:28 pm

      Is the amount of vodka correct here? Made this & tasted good but had a pretty strong alcohol taste. Just seemed like a lot for the small amount of ice cream

      Reply
    8. Pam Vienneau says

      June 15, 2017 at 10:31 am

      What about using flavored vodka – like chocolate? I don’t have any vodka in the house so I was wondering if I should get that for a more chocolatety flavor?

      Reply
    9. Rebecca Wyatt says

      April 30, 2017 at 10:20 pm

      This sounds absolutely wonderful, but I’m really sensitive (taste-wise) to sweetners that aren’t real sugar. I can taste them a mile away (stevia is one of the worst!) I’m not eating sugar and I miss it and would love to know if Swerve is really, really safe and doesn’t set off artificial sweetener alarm bells! I’ve looked it up online, but can’t decide if it’s worth the investment or not. I’d appreciate your thoughts… thanks!

      Reply
      • Carolyn says

        May 01, 2017 at 8:19 am

        Hi Rebecca. Every palate is different so there is no way I can assure you that Swerve won’t taste like something to you. For me, however, it was the ONLY sweetener that didn’t leave an aftertaste. That’s why I love it. Many readers find the same, whereas other readers prefer other sweeteners. It’s a matter of experimentation.

        Reply
        • Rebecca Wyatt says

          May 01, 2017 at 9:48 am

          Thank you! I’ll buy a bag and give it a try. We’re trying very hard to stay low carb and I miss dessert!

          Reply
          • Gigi Varnum says

            July 24, 2021 at 3:28 pm

            Have you tried Bochasweet, Rebecca? It’s a 1:1 exchange with sugar, and it’s the only non-sugar sweetener I’ve found with no weird aftertaste. Even swerve has a fairly strong “cooling” effect I avoid.

            Reply
    10. Terra says

      July 31, 2016 at 3:06 pm

      I just made this (minus the P.B.) and it was amazing! I couldn’t stop licking the spoon, ice cream maker bowl, and churning piece. So good!

      Reply
    11. Courtney says

      May 04, 2016 at 12:46 pm

      What if you don’t have an ice cream maker to churn it?

      Reply
      • Carolyn says

        May 04, 2016 at 3:01 pm

        You really do need one for this.

        Reply
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