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keto peanut butter chocolate ice cream

Keto Peanut Butter Chocolate Ice Cream

This keto peanut butter chocolate ice cream yields a total of 8 servings. Each serving contains roughly 417.63 calories, 38.14 grams of fat, 26 total carbs, and only 5.81 net carbs. Net carbs are equated by subtracting fiber and erythritol from total carbs.
Course Dessert
Cuisine ketogenic, low-carb
Keyword keto peanut butter chocolate ice cream
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 417.63 kcal

Ingredients

Ingredients

  • 5 egg yolks and 1 whole egg
  • 2 1/2 cups heavy whipping cream
  • 1 cup Swerve Confectioners
  • 1/3 cup unsweetened cocoa
  • 1/2 cup peanut butter no sugar added
  • 1 Tsp vanilla extract
  • 1/2 Tsp salt

Instructions

Directions

  1. First, place your ice cream churning bowl in the freezer the day before using to ensure it is properly chilled.
  2. In a saucepan, whisk 5 egg yolks, 1 whole egg, and 1 cup Swerve Confectioners (adding 1/4 cup at a time). Whisk for two minutes.
  3. Next, add the remaining ingredients, except for the peanut butter, into the saucepan and place on the stovetop on low-medium heat, stirring constantly.
  4. Continue to stir and bring the mixture up to 160 degrees Fahrenheit to ensure safety.
  5. After that, take the mixture off of the stovetop and allow to cool. Place in the fridge for a couple of hours until cool.
  6. Then, pour the mixture into your ice cream maker according to the manufacturer’s instructions (usually about 25-40 minutes).
  7. By this time, your ice cream should have about the same consistency of soft serve.
  8. Chop up 1/2 cup of chilled peanut butter into small cubes.
  9. Pour the ice cream into a freezer-safe container one layer at a time, adding the peanut butter cubes as you do.
  10. Place into the freezer for 4 or more hours.
  11. Enjoy a bowl of keto friendly peanut butter chocolate ice cream!