Chocolate Peanut Butter Keto Ice Cream Recipe

If you crave ice cream in the summer like I do, you will love this chocolate peanut butter keto ice cream recipe! It’s rich and creamy and has that great tasty combination of chocolate and peanut butter. Only only 4.5g net carbs per serving!

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

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 chocolate peanut butter keto ice cream recipe.

It’s rich, creamy and has that every so popular flavor combination of chocolate and peanut butter. This is also a custard base recipe so you use egg yolks to thicken.

This is one of my favorite ice cream recipes and the fact that it’s sugar free and low carb are just 2 more reasons I love it.

Recipe ingredients I used.

I just used a few simple ingredients to make this recipe: cream, peanut butter, sweetener, almond milk, egg yolks, sugar free syrup and unsweetened chocolate.

heavy whipping cream
Heavy whipping cream 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.

peanut butter
I used a natural, no sugar added peanut butter from Aldi. 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
I am loving Lakanto monk fruit blend but you can use Swerve sweetener too. Just use your favorite type of sweetener. Make sure it’s a one to one substitute for sugar like Lakanto and Swerve are.

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 sugar free chocolate syrup. It’s thin and the kind of syrup you would use in coffee, not the kind of syrup used on a sundae. 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 chocolate flavor I used a few pieces of an unsweetened bakers chocolate I also bought at Aldi. If you don’t have any you can try keto chocolate chips or even cocoa powder but try the bakers chocolate. You can find it in the baking aisle of your grocery store.

egg yolks
This is a custard based ice cream so you use egg yolks to thicken. I like it because cuts down a bit of the heavy cream.

almond milk
I used unsweetened almond milk also to lighten up all the heavy cream. You could use other plant based milks or even coconut milk. Just make sure to count the carbs if you are on a keto diet.

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

How to make chocolate peanut butter keto ice cream.

Step 1: Heat up a saucepan on the stove to medium heat. Add the almond milk, heavy cream and sweetener. Whisk together and get it hot but not boil then take it off the stove.

Step 2: Next beat the egg yolks in a bowl. Take a cup of the warm sugar mixture and whisk quickly into the eggs. 

Step 3: Return the egg mixture back to the sauce pan, whisk and reduce heat to medium low. Cook until it thickens enough to coat the back of a spoon. This should take around 10 minutes.

Step 4: Break the unsweetened chocolate bar into pieces and place into a large mixing bowl. Strain the egg mixture into the bowl with chocolate. Whisk until the chocolate has melted and everything is blended. Let this come to room temperature then whisk in the chocolate syrup and refrigerate over night.

Step 5: Spoon peanut butter into a microwavable bowl. Place the bowl into the microwave and pour over a small cookie sheet covered in wax paper. Set in the freezer overnight as well. Break into pieces right before you use it.

Step 6: The next day pour the chocolate mixture into your ice cream maker and follow the manufacturer’s direction. Add the frozen peanut butter chunks in at the end. This should take around 25 minutes but follow your machine’s directions.

Step 7: Store in a shallow plastic air tight container in the freezer. You may have to let sit on the counter to soften before scooping. Please scroll down to vies the recipe card.

How to make if you don’t have 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, first do the peanut butter and freeze. Then follow the instructions up to adding the chocolate syrup. Pour the mixture into a shallow container and freeze for about a half hour then mix in the frozen chunks of peanut butter. Then place it back in the freezer until it all hardens.

You will have to let it soften a bit on the counter before scooping though. 

What kind of container should I use?

I like to use a shallow container like the one pictured 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. Here’s a good one on Amazon.

Another container I like are these cute 6 oz ice cream containers below I bought online. They are the perfect portion for me personally. 

I really loved this chocolate peanut butter keto ice cream recipe. Let me know if you do too. Growing up my brothers and sisters and I would fight over this particular flavor and we still all laugh about that to this day. In other words, good memories!

The nutritional information for 1 serving is: 445 calories / 44.2g fat / 6.9g carbs / 2.4g fiber / 6.7g protein = 4.5g net carbs

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

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Keto Chocolate Peanut Butter Ice Cream

Yield: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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!

Print

Ingredients

• 3 cups heavy cream
• 1 cup almond milk, unsweetened
• ¾ cup sweetener
• 4 egg yolks
• 4 ounces unsweetened baker's chocolate
• ¼ cup Torani sugar free chocolate syrup
• pinch of salt
• ¼ cup unsweetened natural peanut butter

Instructions

1. In a saucepan on the stove, whisk together almond milk, cream and sweetener. Let it get hot but not boil.
2. In the meantime beat the egg yolks in a bowl. Take a cup of the hot liquid and whisk quickly into the eggs. 
3. 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.
4. Break up the 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.
5. Mix in chocolate syrup and set into the refrigerator over night.
6. Melt the peanut butter in the microwave and pour over a small cookie sheet covered in wax paper. You can also use a plate. 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.
7. Add the frozen peanut butter chunks at the end. 
8. Store in a shallow plastic container in the freezer. May have to let sit on the counter to soften before scooping.

Notes

If you don't have an ice cream machine: First do the peanut butter step and freeze. Then follow the instructions up to adding the chocolate syrup.

Pour the mixture into a shallow container and freeze for about a half hour then mix in the frozen chunks of peanut butter. Then place it back in the freezer until it all hardens.

You will have to let it soften a bit on the counter before scooping though.

Nutrition Information:

Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 245Unsaturated Fat: 0g