Keto Chocolate Peanut Butter Ice Cream

This keto chocolate peanut butter ice cream recipe is my favorite flavor combination and it’s made without an ice cream machine! It’s rich and creamy and has only 5.8g net carbs and 5.9g protein per serving!

You might also like this keto chocolate peanut butter pudding recipe!

Growing up my dad once brought how a huge tub of chocolate peanut butter ice cream from Baskin and Robbin and I remember we all fought over it. We still all laugh about that to this day. It was so decadent and delicious and because my favorite flavor.

When I originally made this keto chocolate peanut butter recipe many years ago I made this recipe with egg yolks as a custard based recipe. And I used an ice cream machine. I recently completely changed the recipe to make it more easily and without a machine.

It turned out delicious and if you are here to see the old recipe I’ve kept it in the notes section of the recipe card. This is one of my favorite low carb ice cream recipes and the fact that it’s sugar free and low carb are just 2 more reasons I love it.

Recipe ingredients and substitutions.

I just used a few simple ingredients to make this keto ice cream recipe: cream cheese, heavy whipping cream, unsweetened cocoa powder, Swerve sweetener, natural peanut butter and sugar free vanilla creamer.

heavy whipping cream and cream cheese
Heavy whipping cream and cream cheese is essential to most ice cream recipes and it’s low in carbs. You can also use regular heavy cream but I would not use half and half as to won’t whip up as much. I would not use light cream cheese either but it’s less important than the heavy cream.

peanut butter
I used a natural, no sugar added peanut butter from Aldi because it’s keto friendly. You don’t want to add more carbs to the dish. There are all kinds of brands out there. Just read the ingredients and make sure there is no added sugar, just peanuts.

sweetener
Swerve sweetener is my favorite sweetener and is a erythritol product. However you can use whatever kind of sweetener you want. Just make sure it is a 1:1 sweetener to white sugar ratio substitute.

unsweetened cocoa powder
I find that I like more richer unsweetened cocoa powder lately and often use Divine cocoa powder or Ghirardelli like I did today. They are richer in flavor and have less carbs that regular unsweetened powder but you can use that if you want.

sugar free vanilla creamer
I used to use unsweetened almond milk but decided to try this coffee creamer because it’s very sweet and adds more flavor than almond milk which is very watery. Plus it doesn’t add too many carbs. If you don’t have any you can use more regular cream but you will have to add ½ teaspoon vanilla extract and about 2 tablespoons more of sweetener.

Many of these items are on my Amazon page if you are interested.

How to make keto chocolate peanut butter ice cream.

Step 1: The night before you want to make the peanut butter mix ins. Just spread out the no sugar added peanut butter on a plate covered with a piece of parchment papere. Then place in the freezer to solidify. This takes quite a while to do so I do it the night before.

Mine was pretty runny today so it was easy to spread but if yours is harder you can place in the microwave for 30 seconds to get it to liquify. Then pour it on the parchment paper.

Step 2: Then next day get out a large mixing bowl and with an electric hand mixer to beat together the cream cheese and sweetener. Then add in the unsweetened cocoa powder and coffee creamer and mix again so it looks like the picture below.

Step 3: Next add in the heavy whipping cream and whip for a few minutes until nice and fluffy. You add more air into the recipe which will help with the texture of the finished ice cream.

Step 4: Spoon the chocolate mixture into a shallow baking dish. I like to use a bread loaf size baking dish as you can see below.

Step 5: Take the peanut butter out of the freezer and break up in to small pieces. Mix in with the ice cream base and then freeze for 6 hours or over night.

Step 6: When ready to eat you can let the ice cream set out on the counter for 5-10 minutes until it softens a bit and you can easily scoop the ice cream out.

Store in the freezer with some plastic wrap on top. Please scroll down to view the recipe card.

How to make if you have an ice cream maker.

If you have an ice cream maker like this the churning will make the ice cream softer. You will have to freeze the base the night before when you freeze the peanut butter.

Then when you have the base ready to go, spoon into the frozen bowl and operate as you would according to the manufacturer’s instruction. At the end add the peanut butter pieces and you are good to go.

What kind of containers should I use?

As I mentioned above I used a bread loaf size baking dish. You want a rather shallow and narrow type of container. Here’s a good one on Amazon what is made for these types of recipes.

I also LOVE these containers that I bought years ago. They are cute 6 oz ice cream containers and are the perfect portion for me personally. You could place the mixture in them after you have mixed up the peanut butter chips and then place in the freezer until frozen completely.

They will take less time to freeze than the bread dish or ice cream container above.

I really loved this keto chocolate peanut butter ice cream recipe. It’s sweet and has my all time ice cream flavor combination and just uses 6 ingredients. If you have a Ninja Creami machine check out this low carb high protein chocolate peanut butter ice cream recipe. It’s awesome!

The nutritional information for 1 serving is: 384 calories / 37.9g fat / 8.6g carbs / 2.8g fiber / 5.9g protein = 5.8g net carbs

Check out my friend Taryn’s keto chocolate ice cream recipe too! You can never have too much chocolate ice cream. 😉