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