If you crave ice cream in the summer like I do, you will love this low carb chocolate peanut butter ice cream! It’s rich and creamy and has that great tasty combination of chocolate and peanut butter. Only only 4.5g net carbs per serving!
This has been the summer of low carb ice cream. I have been having a field day trying to make delicious yet low carb ice cream and I think I have another winner here with this low carb chocolate peanut butter ice cream. It’s rich, creamy and has that every so popular flavor combination of chocolate and peanut butter. Come on, I’ll show you how to make it!
A note about Low Carb ice cream ingredients
- heavy whipping cream: As a base, I mainly used heavy whipping cream and a little of unsweetened almond milk to thin it out a bit and keep the carbs low. I also use egg yolks to make this custard based ice cream.
- peanut butter: I used a natural, no sugar added peanut butter from Aldi. You don’t want to add more carbs to the dish.
- sweetener: I am loving Lakanto monk fruit blend but you can use Swerve sweetener too.
- sugar free syrups: If you follow my blog you know I use a lot of Torani sugar free syrups. They add a lot of flavor without any carbs. In this recipe I used the chocolate one. If you don’t have any you can skip this step and maybe add a little extra sweetener at the beginning.
- unsweetened chocolate: For the flavor I used a few pieces of an unsweetened bakers chocolate I also bought at Aldi. If you don’t have any you can substitute unsweetened cocoa powder. It will add more carbs though.
- Many of these items are on my Amazon page if you are interested.
No churn ice cream or use an ice cream maker?
You can make this into a no churn ice cream if you wish but I used an ice cream maker like this. I have found I like the ice cream maker better because it makes it softer. However if you don’t have one, go head and skip the machine part and place it in a shallow plastic container. You will have to let it soften a bit on the counter before scooping though.
Above you can see the peanut butter that I melted in the microwave and then poured onto a piece of wax paper. I wanted it to be solid so I could break it up and throw into the machine at the end so I froze it in the freezer over night.
What kind of container should I use?
I like to use a shallow container like the one above which is just part of a lunch box. You can use any kind of shallow food storage container. I read somewhere that glass containers will encourage ice crystals so I stayed away from that. Another container I like are these cute 6oz ice cream containers below I bought online. They are the perfect portion for me personally.
Chocolate Peanut Butter Ice Cream recipe
This is another custard based ice cream so I heated up the monk fruit sweetener, almond milk and heavy cream on the stove. In a bowl I whisked the egg yolks while the mixture heated up. Once the cream was hot I took a cup of it and mixed it in the eggs. Then I added this mixture to the saucepan and heated until it coated the back of a spoon.
For the chocolate I used an unsweetened bakers chocolate I bought at Aldi. I broke it up into pieces and placed it in a large bowl. When the heated mixture was ready I strained it into the bowl with the chocolate and whisked until the chocolate was melted and well combined. Then I let it come to room temperature.
When it has cooled, I added the Torani sugar free chocolate syrup, mixed and set in the refrigerator over night. The next day I poured it into my ice cream maker and churned for 25 minutes when the ice cream was a soft serve consistency. Then I broke the frozen pieces of peanut butter up and poured into the ice cream maker to mix it up. Lastly I scooped it into the shallow container and the little single serving containers and placed in the freezer. You can eat it at this point or freeze to make it harder.
I hope you like this low carb chocolate peanut butter ice cream as much as I did. Growing up my brothers and sisters and I would fight over this particular flavor of ice cream and we still all laugh about that to this day. In other words, good memories! The nutritional information for 1 serving is:
445 cals / 44.2g fat / 6.9g carbs / 2.4g fiber / 6.7g protein = 4.5g net carbs
Low Carb Chocolate Peanut Butter Ice Cream
If you crave ice cream in the summer like I do, you will love this low carb chocolate peanut butter ice cream! It's rich and creamy and has that great tasty combination of chocolate and peanut butter. Only only 4.5g net carbs per serving!
- 3 cups heavy cream
- 1 cup almond milk, unsweetened
- 3/4 cup Lakanto Monk Fruit or Swerve sweetener
- 4 egg yolks
- 4 oz unsweetened baker's chocolate
- 1/4 cup Torani sugar free chocolate syrup
- pinch of salt
- 1/4 cup unsweetened natural peanut butter
In a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.
In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs.
Return this egg mixture back to the sauce pan and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 10 minutes.
Chocolate chocolate bar into pieces and place in a large bowl.
Strain liquid into the bowl with the chocolate. Whisk until chocolate is melted and blended. Let come to room temperature.
Mix in chocolate syrup and set into the refrigerator over night.
Melt the peanut butter in the microwave and pour over a wax paper covered cookie sheet. Set in the freezer over night and break into pieces right before using.
The next day pour chocolate mixture into your ice cream maker and follow the manufacturers directions.
Add the frozen peanut butter chunks at the end.
Store in a shallow plastic container in the freezer. May have to let sit on the counter to soften before scooping.
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