• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Keto Ice Cream and Frozen Desserts » Peanut Butter Fudge Ripple Ice Cream

    Published: May 2, 2016 · Modified: Jun 27, 2020 by Carolyn

    Peanut Butter Fudge Ripple Ice Cream

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

    11.0K shares
    Jump to Recipe Print Recipe

    Heavenly low carb peanut butter ice cream with a rich, sugar-free ribbon of fudge. Thank goodness it’s ice cream season again!

    Low Carb Peanut Butter Fudge Ripple Ice Cream

    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!

    Low carb chocolate sauce for fudge ripple ice cream

    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.

    Low carb sugar-free peanut butter ice cream with a rich fudge swirl

    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!

    Low Carb Keto Peanut Butter Ice Cream Recipe

    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

    Heavenly low carb peanut butter ice cream with a rich, sugar-free ribbon of fudge. Thank goodness it's ice cream season again!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Chill Time: 4 hours
    Total Time: 5 hours 10 minutes
    Servings: 5 cups churned ice cream
    Calories: 322kcal

    Ingredients

    Ice Cream:

    • 1 ½ cups whipping cream
    • ¾ cup unsweetened almond milk
    • ⅓ cup Swerve Sweetener
    • ¼ cup BochaSweet (or more Swerve)
    • 3 large egg yolks
    • ¾ cup creamy peanut butter
    • 2 tablespoon vodka (optional, helps reduce iciness)
    • ½ teaspoon vanilla extract
    • ¼ teaspoon xanthan gum

    Fudge Sauce:

    • ⅓ cup whipping cream
    • 3 tablespoon confectioner’s Swerve Sweetener
    • 1 ½ ounces unsweetened chocolate finely chopped
    • ½ teaspoon 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 Facts
    Peanut Butter Fudge Ripple Ice Cream
    Amount Per Serving (1 half cup)
    Calories 322 Calories from Fat 254
    % Daily Value*
    Fat 28.2g43%
    Carbohydrates 7.1g2%
    Fiber 1.8g7%
    Protein 6.7g13%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    11.0K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cheryl says

      August 14, 2021 at 10:29 pm

      5 stars
      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.

      Reply
    2. Kendra says

      July 14, 2020 at 8:45 am

      5 stars
      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 !

      Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking 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

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023