Peanut Butter and Jelly Ice Cream (keto)

If you love pb&j sandwiches you will love this healthier, keto peanut butter and jelly ice cream that also is high protein! You can make the low carb, high protein ice cream with the Ninja Creami machine or buy low carb store bought and then use my tricks to get that PB&J flavor. One serving has 4.4g net carbs and 15.7g protein.

You might also like this keto PB&J keto protein chia pudding.

II have another peanut butter & jelly recipe for you. Sometimes I just crave this flavor combination hence the reason why I’m constantly making these lower carb PB&J recipes. Like today I have made this peanut butter and jelly ice cream that only has 4.4 grams of net carbs and 15.7 grams of protein!

I made the protein ice cream in the Ninja Creami ice cream machine because it’s just the best for making healthy ice cream. I have over 19 Ninja CREAMI RECIPES and more to come. HOWEVER you don’t need to have this machine to make this recipe.

’ll show you how to make the low carb peanut butter chips and the sugar free berry sauce which mimics that “grape jam” flavor. Both of these recipes are great to have on hand you can use them in a lot of different keto desserts. I use the peanut butter chips with my high protein banana pudding, keto chocolate ice cream or berry whipped cottage cheese.

The jelly sauce can be used on these keto pancakes, waffles, in chia pudding, etc.

Recipe ingredients and substitutions.

Ninja Creami vanilla ice cream base ingredients.

This recipe is low carb and high protein vanilla ice cream and I used – Isopure zero carb vanilla protein powder, almond milk, heavy whipping cream, cream cheese, vanilla extract, Swerve sweetener and a pinch of salt. And you can substitute with store bought low carb vanilla ice cream.

Note I tried to make this more decadent than most of my low carb protein ice creams so there are lots of ways to alter this for less carbs or calories or even fat if you want.

• Isopure Zero Carb Vanilla protein powder – This is one of my favorite protein powders because it has good flavor, zero carbs and it’s low in calories too. You can of course use any brand of vanilla protein powder you want.
• Almond Milk, Heavy Cream and Cream Cheese – I used this combination to get the creamiest but lowest carb ice cream flavor I could. You could eliminated either the heavy cream or the cream cheese but I would use one or the other otherwise it will be pretty icy. If you eliminate the heavy cream just substitute with an equal amount of almond milk but do use the cream cheese. If you eliminate the cream cheese no need to alter the other ingredients. 
• Swerve Sweetener – This is my favorite brand but you can use whatever is your favorite sweetener. The vanilla extract is used to give extra vanilla flavor but you could eliminate it if you want. The salt seems to enhance the sweet flavor of the recipe. It is optional. 

Berry sauce and peanut butter chips ingredients.

I only use 4 ingredients – frozen berries, peanut butter, coconut oil and Swerve brown sugar sweetener.

• Frozen Berries – I like the berry blend to give that “jelly” flavor but you can use fresh as well. You could also use all of one berry (strawberries, blackberries, raspberries, etc.). But for a grape jelly flavor I like the mix. But if you like strawberry jelly or strawberry jam you can just use all fresh or frozen strawberries.
• Peanut Butter -I usually use no sugar added peanut butter but today I used regular because it just made things easier and I didn’t have to use extra sweetener. However you could use peanut butter powder and sweetener or natural peanut butter if you want. You will have to play around to get the level of sweetness you want.
• Coconut Oil – This is use to make the pb chips soft. It’s helpful when you mix the chips with the ice cream so that they don’t get too hard and it stretches the amount of peanut butter you have to use. 
• Swerve Brown Sugar Sweetener – I like the taste of brown sugar sweetener with berries but you can use regular sweetener if you want.

How to make peanut butter and jelly ice cream.

Step 1: You first have to make your low carb protein ice cream. I used my Ninja Creami to do this as it makes the best keto ice cream in my opinion.

NOTE: If you don’t have a Ninja Creami you can buy store bought low carb vanilla ice cream. I like Breyers Smart Carb. It doesn’t have the added protein but the carbs are decent and it tastes good.

Step 2: To make it in the Ninja Creami ice cream machine, add all the ingredients into a blender and mix well. Pour into the pint containers that came with the machine. Freeze overnight.

Step 3: When ready to eat the next day, run through the LITE cycle on the machine. If it’s more powdery than creamy then run it through the respin cycle. It should look like the photo below.

You can make the berry sauce and peanut butter chips the day before or a few hours before you want to eat the finished dish. 

Step 4: To make the peanut butter chips I add the peanut butter and coconut oil to a small bowl and microwave microwave for 30 – 60 seconds or until the coconut oil is completely melted. Mix well and pour into a mold.

Below is the one I bought at Target in their $1 store section. You can buy similar ones online like this or possible at the Dollar Tree. They are labeled as be used for crushed ice.

If you don’t have a mold, you spread the mixture on a piece of wax paper on a plate and then break it up into pieces after it freezes. 

Step 5: Freeze the peanut butter for a few hours to hard. When done, take the pieces out of the mold (or break it up if you used the plate and wax paper method). Store in a ziplock bag in the freezer and they will keep for quite a while.

If let out too long they will melt easily which is what you want for the ice cream but it’s not good for storing.

Step 6: To make the berry sauce pour the frozen or fresh berries into a small saucepan along with the sweetener and a bit of water. Heat over medium heat and bring the berries to simmer. The berries will breakdown and the mixture will thicken from their natural pectin. This may take ups to 10 minutes. Let cool before using. If you make the day before, refrigerate until ready to use.

If you want it less chunky you can use a fork or a potato masher to break up the berries as they are cooking. When done, spoon into an airtight container and store in the refrigerator for a 5-7 days.

You can make this PB&J dessert any way you want. Below you can see the 3 components. I like to make all three the day before and I can get about 3 servings with these with a some leftover chips and sauce.

I can get 2-3 servings out of this Ninja Cream protein ice cream. The berry sauce will yield about 8 tablespoons and the peanut butter chips will yield about 10 tablespoons. 

I try to use 1 tablespoon of each in my overall dessert but you can use what you want. The nutritional information for each will right before the recipe card below.

Store leftover ice cream and PB chips in the freezer and the berry sauce in an airtight container in the refrigerator. Please scroll down to view the printable recipe card.

Putting this pb&j dessert together.

So I like to get a small dessert bowl, layering the toppings and ice cream. Add a small scoop of ice cream on the bottom, then a half tablespoon of both the sauce and chips. Add another small scoop and another half tablespoon of both on top. 

You of course can mix it together but it looks pretty messy. It will still taste delicious so you do what you want. 

NOTE:  Do not mix these in the Ninja Creami machine or they will complete dissolve into the ice cream. That is don’t use the MIX INS button. Just mix them by hand.

I really enjoyed this peanut butter and jelly ice cream as it’s a bit more decadent than my other protein ice creams and I just love that PB&J flavor.

I find that I have been making the more decadent protein vanilla flavor to have on hand and then I make either this or the keto berry crumble recipe. I also like to have the keto chocolate protein base on hand because you can use the peanut butter chips with that as well.

While I know this keto protein ice cream seems a bit complicated to make, but once you make the sauce and chips you can keep them in the refrigerator and freezer to have on hand for all kinds of keto desserts.

I hope you like this peanut butter & jelly protein ice cream as much as I did. I have some more delicious keto dessert ice creams coming soon, so stayed tuned!

The nutritional information for 1 serving of the keto protein ice cream is – 213 calories / 15.4 fat / 2.7g carbs / 0.6g fiber / 14.2g protein = 2.1g net carbs

The nutritional information for 1 tablespoon of the peanut butter chips is – 42 calories / 3.7g fat / 1.4g carbs / 0.4g fiber / 1.4g protein = 1g net carbs

The nutritional information for 1 tablespoon of berry sauce is – 8 calories / 0.1g fat / 1.9g carbs / 0.6g fiber / 0.1g protein = 1.3g net carbs