Sticking to a ketogenic diet can be challenging, especially you have to bid farewell to beloved treats like ice cream! Don’t worry; we have created a low-carb and sugar-free Keto Peanut Butter Ice Cream to satisfy your sweet tooth. Get ready to savor every spoonful of our luscious keto ice cream! We bet you’ll love it!
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Preparation and cooking overview
Oh, you won’t believe how incredibly easy it is to whip up this heavenly keto ice cream! In just 20 short minutes, you can have it ready to indulge in. Simply blend all the ingredients into a creamy mixture, add that delightful touch of vanilla extract, and pop it into the freezer for an hour. Voilà! When it’s perfectly chilled, you’re all set to dive in.
Chef’s note
Let’s get creative with our keto ice cream! In just 20 minutes, you can have a delightful treat. Swirl sugar-free raspberry jam for a marbled effect, or sprinkle toasted coconut and cacao nibs for a tropical twist. Enjoy the magic of customizing your own frozen delight!
🍨 Ingredients for this keto peanut butter ice cream recipe
Our version of the keto ice cream recipe needs only five simple ingredients:
Ingredient substitutions
Additional ingredients
Go ahead and get creative with your toppings. Here are our keto-friendly suggestions:
Kitchen tools required
Tools substitute options
How to make Keto Peanut Butter Ice Cream: step-by-step guide
Preparation method
Instruction steps
Using an ice cream machine
- Combine the coconut cream, sugar-free peanut butter, vanilla extract, and monk fruit sweetener in a blender. Whizz it all up until it’s smooth and thoroughly combined.
- Pour the mixture into an ice cream maker. Add the chopped dark chocolate, and churn the mixture for 8-10 minutes until it reaches a soft-serve consistency.
- Transfer the creamy blend to a freezer-safe container and flatten it with a silicone spatula.
- Freeze for about an hour. Once the ice cream is firm, scoop it into bowls and serve immediately.
If you don’t have an ice cream machine at home, don’t worry, we have an alternative for you!
Alternatively, without an ice cream maker/machine
- Prepare the ice cream mixture by blending all the ingredients.
- Then, instead of placing the mixture in an ice maker, transfer it into a freezer-safe container.
- Allow the container to chill in the freezer for one hour.
- After an hour, remove the container from the freezer and use an immersion blender or a food processor to beat the mixture for 2-3 minutes.
- Once beaten, flatten the mix with a silicone spatula and place it back in the freezer. Repeat this process after another hour.
- Typically, two repetitions are sufficient to achieve the desired consistency. However, if it does not meet your expectations, repeat the freezing process.
- After approximately 2 hours of freezing, you can scoop the ice cream into serving bowls and serve.
Chef’s pro tip
Achieving a smooth and creamy texture is crucial for the perfect keto ice cream. Take your time to blend the ingredients thoroughly, ensuring the coconut cream, peanut butter, and sweetener are fully incorporated.
What to serve with low-carb peanut butter ice cream?
You can serve our homemade ice cream with keto-friendly sides such as:
How to make it healthier
Time-saving tips
Storage instructions
Store any leftover ice cream in an airtight container in the freezer for up to 3 months. When it’s time to enjoy it again, simply take it out and let it soften for a few minutes at room temperature. This will give the ice cream that perfect creamy consistency for a delightful, refreshing treat!
Recipe wrap-up and conclusion
This Keto Peanut Butter Ice Cream recipe is the ultimate frozen dessert. It lets you relish the flavors of regular ice cream without derailing your keto or low-carb diet. We know it sounds like a dream, but it is 100% reality! Now, you can eat ice cream on keto!
Frequently asked questions
📖 Recipe
Keto Peanut Butter Ice Cream
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Ingredients
- 1 cup coconut cream
- 2 tablespoons sugar-free creamy peanut butter
- 1 tablespoon granulated monk fruit sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon dark chocolate chopped (optional)
Instructions
Using an ice cream machine
-
Combine the coconut cream, sugar-free peanut butter, vanilla extract, and monk fruit sweetener in a blender. Whizz it all up until it’s smooth and thoroughly combined.
-
Pour the mixture into an ice cream maker. Add the chopped dark chocolate, and churn the mixture for 8-10 minutes until it reaches a soft-serve consistency.
-
Transfer the creamy blend to a freezer-safe container and flatten it with a silicone spatula.
-
Freeze for about an hour. Once the ice cream is firm, scoop it into bowls and serve immediately.
-
If you don’t have an ice cream machine at home, don’t worry, we have an alternative for you!
Alternatively, without an ice cream maker/machine
-
Prepare the ice cream mixture by blending all the ingredients.
-
Then, instead of placing the mixture in an ice maker, transfer it into a freezer-safe container.
-
Allow the container to chill in the freezer for one hour.
-
After an hour, remove the container from the freezer and use an immersion blender or a food processor to beat the mixture for 2-3 minutes.
-
Once beaten, flatten the mix with a silicone spatula and place it back in the freezer. Repeat this process after another hour.
-
Typically, two repetitions are sufficient to achieve the desired consistency. However, if it does not meet your expectations, repeat the freezing process.
-
After approximately 2 hours of freezing, you can scoop the ice cream into serving bowls and serve.
Video
Nutrition
The post Keto Peanut Butter Ice Cream Recipe 🍨 appeared first on Cast Iron Keto.
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