Keto Chocolate Peanut Butter Ice Cream

This Keto Chocolate Peanut Butter Ice Cream has a rich, dark chocolate base and delicious chunks of peanut butter swirled throughout. And only 5 grams carbs per serving!

Course Dessert

Cuisine American

Keyword chocolate peanut butter ice cream

Prep Time 15

Cook Time 20

Chill Time 5

Total Time 35

Servings servings

Calories 267kcal

Author Carolyn

Ingredients

1 1/3 cups heavy cream
2/3 cup unsweetened almond milk
1/3 cup erythritol sweetener
1/3 cup allulose or xylitol
6 tbsp cocoa powder
2 tbsp vodka (optional)
1 tsp vanilla extract
1/4 tsp xanthan gum
Salt
1/2 cup peanut butter
1/2 tbsp butter

US Customary - Metric

Instructions

Whisk the cream, almond milk, sweeteners and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Bring to a simmer and cook 5 to 10 minutes, until somewhat thickened.
Whisk in the vodka, if using, the vanilla extract, and a pinch of salt. Sprinkle the surface with the xanthan gum and whisk quickly to combined.
Let cool to room temperature, then refrigerate until chilled, about 2 hours.
Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions.
While the ice cream is churning, melt the peanut butter and butter together in the microwave, or in a pan over low heat on the stove.
Working quickly, transfer about half of the churned ice cream to a freezer safe container. Drizzle with about half the peanut butter. Add the remaining ice cream and the remaining peanut butter and swirl with a knife to spread evenly.
Freeze until firm, another 3 to 4 hours.

Notes

Storage Information: Store the ice cream in an airtight container in the freezer for up to 3 months.

Nutrition