I’ve always found it a bit funny that some people consider Memorial Day as the unofficial start of summer. Perhaps it’s because I’ve spent most of my life in colder climates, and Memorial Day can be incredibly chilly, even winter-like, some years. But this year, summer does seem to have come to my neck of the woods very early. Memorial Day is going to seem almost like mid-summer at the rate we are going in New England. So when the good folks at FaveHealthyRecipesasked me to do a guest post in honor of Memorial Day, my mind drifted instantly to ice cream as a way to kick of the warm weather season. I love making my own ice cream, and it’s even more important to me now that I am a diabetic. This way, I can control the amount of carbs and still enjoy the best treat of the summer. I’ve made a lot of varieties of low carb ice cream for my blog All Day I Dream About Food, and I’ve learned a lot along the way. I thought I would share some low carb ice cream making tips with you, as well as a new recipe for Peanut Butter Ice Cream.
Peanut Butter Ice Cream
1 cup creamy peanut butter
1/3 cup powdered erythritol (I used Swerve)
1 cup almond milk
2 cups heavy cream
1/2 tsp vanilla extract
20 drops stevia extract
1 tsp xanthan gum
In a large bowl, beat peanut butter and powdered erythritol together until smooth. Beat in almond milk until fully combined. Using a spoon or hand whisk, stir in heavy cream until fully combined (beaters make it too frothy!). Stir in vanilla and stevia extracts.
Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
Just prior to churning, sprinkle mixture with xanthan gum and whisk vigorously to combine.
Pour mixture into ice cream maker and churn according to manufacturer’s directions. When ice cream is of soft-serve consistency, transfer to an air-tight container and press plastic wrap flush to the surface. Freeze until firm, at least one hour.
Quick Chocolate Sauce:
1/4 cup butter
1 1/2 oz unsweetened chocolate
2 tbsp powdered erythritol (I used Swerve)
2 tbsp cocoa powder
1/4 tsp vanilla
10 drops stevia extract
1 tbsp water
1 tbsp vegetable oil
In small saucepan over low heat, melt butter, chocolate and erythritol together and stir until smooth. Whisk in cocoa powder, vanilla and stevia. Stir in water. At this point, your sauce will thicken up considerably, so add the vegetable oil and stir until it smooths out.
Drizzle over ice cream.
Serves 8. Each serving of ice cream has 7.3 g of carbs and 2.1 g of fiber. Total NET CARBS for ice cream = 5.2 g. Each serving of chocolate sauce has 1.9 g of carbs and .9 g of fiber. Total NET CARBS for chocolate sauce = 1 g.
Other Low Carb Ice Cream Recipes:
Lemon Curd Ice Cream Recipe
Chocolate Chocolate Chip Kahlua Ice Cream Recipe
Chocolate Peanut Butter Ice Cream Recipe
Basil Ice Cream Recipe
Rum and Toasted Coconut Ice Cream Recipe
Shannon K. says
May 24, 2012 at 5:31 pmI have to learn to NOT look at your blog when I am hungry. It sorta makes a mess on my keyboard with the drool and all 😉
Jeanette says
May 24, 2012 at 5:39 pmWhat a treat you've created Carolyn – peanut butter and chocolate, a classic.
Emily @ Life on Food says
May 24, 2012 at 9:58 pmI will eat ice cream all year round. In fact I think I eat more of it in the winter months. If peanut butter ice cream is not enough you go and put chocolate on it. I would take a bowl of that regardless of the temperature.
Lora @cakeduchess says
May 24, 2012 at 11:13 pmLove this delicious ice cream you made for your guest post. I think it's perfect for this weekend and all summer long. Craving a huge bowl now instead of dinner;) xx
Chris says
May 25, 2012 at 3:53 amHi Carolyn, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris http://chelencarter-retiredandlovingit.blogspot.c…
Brian says
May 25, 2012 at 11:57 amI want this so badly! Looks freakin' awesome!
Brandon says
May 25, 2012 at 1:45 pmThis looks so good! I might try full-fat coconut milk and see what happens. But, wow. Thanks for sharing!
Alison Lewis says
May 25, 2012 at 1:51 pmoh wow! This is divine. Have a great long weekend!
RavieNomNoms says
May 25, 2012 at 6:06 pmOh man, that is like my heaven! PB and chocolate…YUMMMMM
steph says
May 25, 2012 at 6:40 pmyou know my thoughts on panut butter….so that makes this my new favorite sundae!! YUM
[email protected] Foodie Fiasco says
May 25, 2012 at 11:33 pmOH MY GOSH. This looks waaay to good to be true. I'll have to try it with half and half or coconut milk and report back!
The_Mom_Chef says
May 26, 2012 at 1:08 amWow, that looks so incredibly creamy. I'd never guess that it's low in carbs and sugar. It looks delicious. I'm going to go check out your tips now!
stephday says
May 27, 2012 at 9:07 pmI love peanut butter ice cream so much! I might accidentally eat all of this!
[email protected] says
May 28, 2012 at 3:22 pmI love the look of that sauce! And I love peanut butter anything so this sounds like a fantastic combo.
[email protected] of Sugar Free says
May 29, 2012 at 1:46 pmHoly fazoli, I keep seeing these divine ice cream recipes! I need to just give in and get an ice cream maker already 😀
Russell at Chasing Delicious says
June 2, 2012 at 5:23 pmWhy have I never had peanut butter ice cream?! These sundays look scrumptious.
Lynn @ I'll Have What She's Having says
June 2, 2012 at 9:12 pmI’ve been searching the entire internet for a peanut butter ice cream recipe. I should have started here! Looks awesome 🙂
Tom says
June 19, 2012 at 7:20 pmGreat looking ice cream and everything is doubly good with chocolate sauce.
momof3 says
July 7, 2012 at 7:49 pmWe made this a few nights ago and it was divine! Thank you!!!
Laura says
July 26, 2012 at 1:37 amI’m fairly new to low carb cooking, and I was wondering, is it possible to use the stevia packets instead of the liquid stevia in this recipe, or will it change the outcome? I already have the packets… I can’t wait to try this recipe!
Carolyn says
July 26, 2012 at 7:21 amYes, I think you could use a couple of stevia packets in this. Maybe 2 or 3?
Katie says
October 25, 2012 at 10:34 amCan I use Guar Gum in place of Xantham Gum? Thanks!
Carolyn says
October 25, 2012 at 12:07 pmSure, I am just not entirely certain how much you would use. I haven’t yet worked with it.
April says
February 2, 2013 at 10:31 pmI adore this ice cream. It is my favorite treat on this low carb journey. We had friends over for dinner tonight and I followed your recipe, except used pumpkin instead of the peanut butter due to their daughter’s peanut allergy. Everyone loved it!!
nathaniellaaa says
February 5, 2013 at 5:26 pmHi there. Very charming recipe:) I ordered a bunch of xylitol(and have no experience in using it) for the first time and was wondering if i could use it in this recipe instead of the powdered erythritol that you used?
Carolyn says
February 5, 2013 at 9:04 pmYou can. Be forewarned that some people experience some GI issues with high quantities of xylitol, but it should work just fine.
nathaniellaaa says
February 6, 2013 at 1:25 amThanks!
Donna says
May 6, 2014 at 10:16 pmWhat could I sub for the almond milk, I’m allergic.
Carolyn says
May 7, 2014 at 4:38 amWhole milk would be fine.
tour du lich mien tay says
June 17, 2014 at 2:41 amCan I use Guar Gum in place of Xantham Gum? Thanks!
Carolyn says
June 17, 2014 at 5:03 amYes, that’s fine.