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.
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Hi! Quick question about the net carbs. When you mention the net carbs it doesn’t appear as though you you removed the sugar alcohols from the equation. Does that mean that it’s even lower in net carbs? A girl can dream! I couldn’t figure out how to do that equation since the grams of sugar alcohols was higher than the grams of net carbs. I want to make sure I fit this into my macros properly ????. Thanks!
I never count the erythritol carbs in the first place so no…you can’t subtract anything else. Sorry!
This is one of my favourite low carb ice creams. I’ve made it both with and without the chocolate sauce. I just use normal milk instead of almond milk, and 5 tbsp Natvia sweetener (Stevia & erythritol) is enough.
I recently tried Halo Top for the first time (it’s really expensive here in Australia) and their Peanut Butter Cup was nowhere near as satisfying as your recipe. The low fat options always leave me wanting a real dessert. Fat is not the enemy, sugar is.
Hi! I’m so excited to try this but I have pasteurized eggs, do you think I can skip the heating steps and just mix all of the ingredients in a blender before churning?
Thanks!
It won’t be thick enough. It’s not just to pasteurize the eggs, it also thickens the custard.
I didn’t have almond milk so I subbed another cup,of whipping cream. I used a thermometer and otherwise followed the directions, but it was too thick to churn. I added some extra cream but it was still too thick. I hope it still works out, in the freezer as is!
Yes well…that would be the problem with subbing a thin liquid like almond milk with a thick liquid like whipping cream.
This is the best recipe I’ve made! Heaven in a bowl!
This ice cream is amazing!!!!! Thank you so much for the recipe!!
Holy crap this is amazing! By far the best thing that’s come out of my ice cream maker ever. I prefer my sweets less than sweet so I omitted some of the Swerve in the ice cream and the fudge and it’s still awesome. Also used caramel flavored vodka, because why not!
When and how do you add in the peanut butter so that it turns into ribbons? The directions don’t mention the PB at all! Help! I want to make it.
It isn’t ribbons, the peanut butter is tbe flavoring for the ice cream. I suppose in the last few churns you could drizzle in some peanut butter if you wanted it extra peanutty.
The pictures make it look like there are ribbons of peanut butter…
The ribbons are fudge…hence the name fudge “ripple”. The directions explain it if you read carefully.
This looks dangerously delicious! Would it be possible to sub in almond butter for the peanut butter? Thank you!
Absolutely!
If you mix the peanut butter into the custard until well combined, how do you get peanut butter ribbons throughout the ice cream? I’m new to ice cream making, so this might be a silly question, but I’m confused, LOL.
Made this today and it’s another winner! I used fresh ground peanut butter (nothing but peanuts) this was absolutely scrumptious.
I was wondering what peanut butter you used
I have everything to mske this, except the chocolate….can i make the sauce using cocoa powder instead, and if so, how much do you think?
Google how to sub cocoa powder in for unsweetened chocolate. There’s a particular ratio and you will need to add more oil too. Can’t remember what the ratio is!
Hi Carolyn. Made your PB Fudge Ripple Ice Cream last night. I did use the vodka. Oh my…delicious! Creamy peanut butter with a chocolate hint. Yum. You are amazing!! Thank you.
This comment is for Lori. I haven’t tried this particular ice cream yet, but recently I made a similar ice cream and it also was very thick, kind of like pudding after it had sat overnight in the fridge. (I had never had that happen before and I do use a kitchen thermometer and watch the temperature carefully when cooking.) I just slowly whisked in some additional almond milk until I got the consistency I wanted, then poured the ice cream into the ice cream maker and churned as normal. It came out great.
Thank you Shirley! Same thing happened to me, was still delicious but I’ll try this next time.
I must have done something wrong. It was so thick coming out of the fridge that my ice cream maker couldn’t churn it. It still tastes great. But I don’t know what I did wrong.
Without being in your kitchen with you, I couldn’t really say. But it sounds as if you may have overcooked the custard.