Description
This Keto Peanut Butter Chocolate Chunk Ice Cream is a rich, custardy treat layered with ribbons of salty peanut butter and studded with chunks of sugar-free chocolate. It’s everything you love about a classic combo—just keto, low carb, and gluten free.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 2 teaspoons pure vanilla extract (I use this brand)
- 6 large egg yolks, room temperature
- ¾ cup allulose (I use this brand)
- ½ cup salted creamy peanut butter
- ½ cup chopped sugar free chocolate (I use this brand)
Instructions
- Pre-freeze your ice cream machine canister overnight.
- In a saucepan over medium to medium-high heat, combine the heavy cream, almond milk and vanilla extract. Bring to a low boil. When you start to see bubbles simmering around the edges of the pot, remove from the heat and stirring frequently, allow to cool for 20 to 30 minutes.
- Add the egg yolks and the sweetener to a mixing bowl, and using an electric hand mixer or electric whisk, beat until well combined and smooth, about 1.5 minutes.
- Slowly hand whisk the cooled cream mixture into the beaten egg mixture until well combines. Pour the mixture back into the pan and stirring frequently, heat on low for about 8 minutes until it starts to thicken. When you start to see bubbles simmering around the edges of the pot, remove from the heat. Transfer the mixture to a large bowl, cover with plastic wrap and allow to cool at room temperature for about an hour.
- Transfer the mixture to the fridge and let chill overnight. Then churn per the manufacturers instructions on your ice cream maker. Mine took about 25 minutes.
- Scoop half of the ice cream mixture into a loaf pan. Use a butter knife to help swirl half of the peanut butter through it in ribbons and sprinkle over half of the chocolate chunks. Scoop the remaining ice cream on top an then top with remaining peanut butter and chocolate chunks. Freeze for 2 hours, or until set before serving.
Notes
- This is the ice cream maker that I use. Get it HERE
- Storage: To prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container. This Keto Peanut Butter Chocolate Chunk Ice Cream is best eaten within 2 to 3 weeks for peak flavor and texture, but it stores well up to 2 months.
- Add vodka (optional): Add 1 tablespoon of plain vodka to the custard before churning to improve scoopability. Alcohol lowers the freezing point, making the ice cream softer without affecting flavor.
- Don’t over-churn: If you churn too long, the fat may begin to separate. Stop once it reaches soft-serve consistency.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Keto Dessert Recipes
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 504
- Sugar: 0g
- Sodium: 0mg
- Fat: 48g
- Saturated Fat: 10g
- Carbohydrates: 8.2g
- Fiber: 2.2g
- Protein: 11g
- Cholesterol: 0mg