Keto Peanut Butter Ice Cream

Name: Healthy Low Carb Peanut Butter Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup heavy cream; 1/2 cup powdered erythritol; 1/4 cup creamy sugar-free peanut butter; 2 egg yolks; 1 whole egg; 1/2 vanilla bean

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Nutrition facts per serving

One serving = 1 scoop of ice cream

Carbs
2.0g

Protein
5.6g

Fat
19.5g

Kcal.
206

Carbs

2.0g

Protein

5.6g

Fat

19.5g

Kcal.

206

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This peanut butter ice cream truly doesn’t feel low carb or sugar-free!

It’s super creamy, soft, and absolutely delicious but only adds 2g net carbs per scoop to your daily carb count on the keto diet.

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Ingredients

Servings:

ml heavy cream
g powdered erythritol
g creamy sugar-free peanut butter
egg yolks
whole egg
vanilla bean
(optional) a few chopped peanuts

fl oz heavy cream
oz powdered erythritol
oz creamy sugar-free peanut butter
egg yolks
whole egg
vanilla bean
(optional) a few chopped peanuts

cup heavy cream
cup powdered erythritol
cup creamy sugar-free peanut butter
egg yolks
whole egg
vanilla bean
(optional) a few chopped peanuts

Step 1

ml heavy cream, g creamy sugar-free peanut butter, vanilla bean

fl oz heavy cream, oz creamy sugar-free peanut butter, vanilla bean

cup heavy cream, cup creamy sugar-free peanut butter, vanilla bean

Add the heavy cream, peanut butter, and vanilla pulp into a small pot and set the heat to medium.
Bring the heavy cream to a boil while stirring the mixture every now and then.

Remove the pot from the stove once the heavy cream boiled up and let the mixture cool down for about 10-15 minutes.

Step 2

g powdered erythritol, egg yolks, whole egg

oz powdered erythritol, egg yolks, whole egg

cup powdered erythritol, egg yolks, whole egg

Add the powdered erythritol and the eggs into a big bowl.
Whisk until you get a slightly frothy and pale mixture.

Keep in mind that the bowl should be big enough to fit both the egg-erythritol-mixture as well as the heavy-cream-mixture.

Step 3

Fill another small pot with water and place it on your stove.
Place the bowl with the erythritol-egg-mixture on top of the pot and bring the water to a boil.

Pour the heavy-cream-peanut-butter-mixture into the bowl with the erythritol-egg-mixture while constantly stirring.

Step 4

Keep stirring constantly for about 5-6 minutes.

The ice cream mixture is supposed to heat up, but it should never boil as this would cause the eggs to curdle.

Step 5

Let the ice cream mixture cool down for at least 30 minutes before proceeding to the next step.

Step 6 – With ice cream maker

Follow the instructions of your ice cream maker.

Step 6 – Without ice cream maker

Place the bowl with the liquid ice cream mixture in your freezer and stir it once every hour.

After about 4-5 hours in the freezer, the ice cream will have a perfect consistency: creamy and soft, just like your favorite store-bought ice cream.

Step 7

(optional) a few chopped peanuts

Serve the keto peanut butter ice cream with a 2.2″ ice cream scoop.

(Optional) Sprinkle a handful of chopped peanuts on your ice cream for a bit of extra crunch.

Storage

We recommend storing the low carb peanut butter ice cream in an air-tight container.
It will keep its’ taste and consistency for about 1-2 weeks, that’s why we recommend consuming it within that time.

It’s completely normal if the ice cream is rock solid after it’s been in the freezer for a while.
To enjoy creamy ice cream at any time, you should take it out of the freezer at least 15-20 minutes before eating.