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All Day I Dream About Food

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February 28, 2014

Keto Chocolate Peanut Butter Ice Cream

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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

5 from 2 votes
Chocolate Peanut Butter Ice Cream Recipe Low Carb
Print
Keto Chocolate Peanut Butter Ice Cream

A rich keto chocolate ice cream with delicious chunks of peanut butter swirled throughout.

Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter ice cream, keto chocolate peanut butter ice cream
Servings: 10 servings
Calories: 294 kcal
Ingredients
  • 1 3/4 cups heavy cream
  • 3/4 cup unsweetened almond milk
  • 1/2 cup Swerve Sweetener
  • 1/4 cup BochaSweet or allulose
  • 1/4 cup cocoa powder
  • 3 egg yolks
  • 2 ounces unsweetened chocolate finely chopped
  • 2 tbsp vodka
  • 1/2 tsp xanthan gum
  • 1/2 cup peanut butter
US Customary - Metric
Instructions
  1. Set a medium bowl in a large container of ice water.
  2. 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.

  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, stirring to combine. Sprinkle with xanthan gum and whisk vigorously to combine.

  7. 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.

  8. 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.
  9. Press plastic wrap flush to the surface and freeze until firm, 1 to 2 hours.
  10. Leftovers will freeze hard but not unscoopable.
Nutrition Facts
Keto Chocolate Peanut Butter Ice Cream
Amount Per Serving (1 serving = 1/2 cup)
Calories 294
% Daily Value*
Carbohydrates 7.2g2%
Fiber 2.5g10%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Frozen Desserts, Gluten Free, Low Carb

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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.

Reader Interactions

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Comments

  1. Taylor @ Food Faith Fitness says

    February 28, 2014 at 8:02 am

    Adore your tips for keeping sugar free ice cream soft and scoopable! I always do the alcohol trick…because, why not. Thanks for these!
    And chocolate and peanut butter? Um yes. Always. Everyday. Even in the winter.

    Reply
    • Carolyn says

      February 28, 2014 at 9:00 am

      Thanks, Taylor!

      Reply
    • Denny and Ashley Miller says

      March 14, 2019 at 9:32 am

      Is this THM approved? I won’t be using the vodka . does anyone also know if it be a lot harder to scoop then? Maybe I’ll put it in the fridge for 3 hours and leave out for 15 minutes before using if so. Thanks!

      Reply
      • Carolyn says

        March 15, 2019 at 7:57 am

        It will freeze a little harder but you can skip the vodka

        Reply
    • Christine Drake says

      May 19, 2019 at 7:56 pm

      Would this recipe work with coconut cream instead of heavy cream? I can’t have dairy sadly and I looove icecream!

      Reply
      • Carolyn says

        May 19, 2019 at 9:06 pm

        I honestly have not been that successful in getting coconut milk based ice cream to say soft. So it will work but it will freeze very hard.

        Reply
  2. Mary Anna says

    February 28, 2014 at 8:48 am

    Yum! And I love the hershey’s special dark cocoa – I always try to keep an extra in the cupboard. So good…

    Reply
    • Carolyn says

      February 28, 2014 at 9:00 am

      I should have done that too! 🙂

      Reply
  3. Karen says

    February 28, 2014 at 9:04 am

    The instructions call for vegetable glycerin yet it’s not in the ingredients?

    Reply
    • Carolyn says

      February 28, 2014 at 9:18 am

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

      Reply
      • Felicia says

        September 29, 2014 at 9:17 pm

        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 🙂

        Reply
        • Carolyn says

          September 30, 2014 at 4:50 am

          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.

          Reply
  4. Jocelyn (Grandbaby Cakes) says

    February 28, 2014 at 11:20 am

    This ice cream looks absolutely fantastic!!!

    Reply
  5. Erin | The Law Student's Wife says

    February 28, 2014 at 1:07 pm

    Bless you for making this! PB and chocolate take me to my happy place, and I love the almond milk in here too!

    Reply
  6. Jessica @ A Kitchen Addiction says

    February 28, 2014 at 5:19 pm

    Love that this ice cream uses almond milk! Chocolate and peanut butter is the best!

    Reply
  7. Wendy says

    February 28, 2014 at 8:36 pm

    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.

    Reply
    • Carolyn says

      March 1, 2014 at 7:32 am

      Haha, I used to do the same thing with Turkey Hill Ice Cream!

      Reply
  8. Stephanie @ Eat. Drink. Love. says

    February 28, 2014 at 11:51 pm

    This ice cream looks so creamy and decadent!

    Reply
  9. mellissa @ ibreatheimhungry says

    March 1, 2014 at 6:55 am

    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!

    Reply
  10. Lady Jennie says

    March 1, 2014 at 7:24 am

    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: http://aladyinfrance.com/low-carb-mocha-espresso-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?

    Reply
  11. Cathi G. says

    March 1, 2014 at 5:52 pm

    Hi:

    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.

    Reply
    • Carolyn says

      March 1, 2014 at 8:44 pm

      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.

      Reply
  12. Donna Hardin says

    March 1, 2014 at 11:30 pm

    Can’t wait to try! Tx

    Reply
  13. Shannon says

    April 7, 2014 at 9:06 am

    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!

    Reply
    • Carolyn says

      April 7, 2014 at 10:07 am

      It is a little sweeter than straight erythritol so you could do another 1/4 tsp of stevia.

      Reply
      • Shannon says

        April 7, 2014 at 11:45 am

        Than you so much for your fast reply:)

        Reply
  14. Ashley says

    April 7, 2014 at 7:09 pm

    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!

    Reply
    • Carolyn says

      April 7, 2014 at 7:17 pm

      Hmmm, what’s in their core flavors?

      Reply
      • Ashley says

        April 10, 2014 at 8:55 am

        http://www.benjerry.com/flavors/cores

        Reply
  15. Janet Cazares says

    June 27, 2014 at 4:28 pm

    If you’re doing Trim Healthy Mama, is this an E or a S

    Reply
    • Carolyn says

      June 29, 2014 at 1:42 pm

      It’s an S. The amount of fat in it precludes it being an E.

      Reply
  16. Lina says

    August 1, 2014 at 3:48 pm

    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 🙂

    Reply
  17. Becky says

    September 7, 2014 at 8:48 pm

    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.

    Reply
  18. Sarah says

    June 21, 2015 at 3:08 pm

    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!!

    Reply
    • Carolyn says

      June 21, 2015 at 7:19 pm

      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.

      Reply
  19. Anna says

    September 15, 2015 at 10:15 am

    I’m planning on making this recipe with what I have on hand. I have erythritol, guar gum and powdered stevia. I’m thinking I should measure the erythritol the same as the Swerve as you suggested to another person. The powdered stevia would then be increased, but I’m not sure how much to try. I think the guar gum would be a little more than xanthan gum, right?
    Thanks for any help and for sharing the recipe!

    Reply
    • Carolyn says

      September 20, 2015 at 5:35 am

      You can use the erythritol and the guar gum in the same amounts but the powdered stevia is likely a LOT stronger than my liquid stevia. I would only use half, and then I would taste and see if I thought the custard needed more sweetener.

      Reply
  20. Elizabeth says

    March 9, 2016 at 11:00 am

    Can you ommit the alcohol in the ice cream as we don’t do alcohol?

    Reply
    • Carolyn says

      March 9, 2016 at 11:27 am

      Sure!

      Reply
  21. Courtney says

    May 4, 2016 at 12:46 pm

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

    Reply
    • Carolyn says

      May 4, 2016 at 3:01 pm

      You really do need one for this.

      Reply
  22. 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
  23. 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 1, 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 1, 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
  24. 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
  25. Joanie Noble says

    July 9, 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
  26. 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
  27. Leslie Baker says

    October 4, 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
  28. 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
  29. Wendy says

    June 4, 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 4, 2019 at 10:11 pm

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

      Reply
  30. Judy says

    April 30, 2020 at 10:40 am

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

    Reply

Trackbacks

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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