Description
This Keto Peanut Butter Chocolate Chunk Ice Cream is a creamy, low-carb dessert perfect for keto dieters and chocolate lovers alike. Made with heavy cream, unsweetened almond milk, and sweetened with allulose, it combines rich peanut butter ribbons and sugar-free chocolate chunks for a delightful no-sugar treat. Easy to make at home using an ice cream maker, this recipe offers a smooth, thick, and indulgent ice cream that fits perfectly into a ketogenic lifestyle.
Ingredients
Scale
Dairy & Liquids
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
Eggs & Sweeteners
- 6 large egg yolks, room temperature
- ¾ cup allulose
Flavors & Mix-ins
- ½ cup salted creamy peanut butter
- ½ cup chopped sugar free chocolate
Instructions
- Pre-freeze Ice Cream Canister: Place your ice cream machine canister in the freezer overnight to ensure it is fully frozen and ready for churning.
- Heat Cream Mixture: In a medium saucepan over medium to medium-high heat, combine the heavy cream, unsweetened almond milk, and vanilla extract. Bring the mixture to a gentle boil by watching for bubbles simmering around the edges, then remove from heat. Stir frequently and allow to cool for 20 to 30 minutes.
- Prepare Egg Mixture: In a mixing bowl, add the egg yolks and allulose. Using an electric hand mixer or whisk, beat until smooth and well combined, about 1.5 minutes.
- Temper Eggs and Thicken: Gradually whisk the cooled cream mixture into the beaten eggs to temper them. Pour the combined mixture back into the saucepan and heat on low, stirring frequently, for about 8 minutes until it thickens and bubbles simmer around the edges. Remove from heat. Transfer to a large bowl, cover with plastic wrap, and let cool at room temperature for about 1 hour.
- Chill Mixture Overnight: Refrigerate the custard mixture overnight to fully chill and develop flavor.
- Churn the Ice Cream: Pour the chilled mixture into your pre-frozen ice cream maker and churn according to the manufacturer’s instructions, approximately 25 minutes, until it reaches a soft-serve consistency.
- Layer with Peanut Butter and Chocolate: Spoon half of the churned ice cream into a loaf pan. Use a butter knife to swirl half of the peanut butter into the ice cream, creating ribbons. Sprinkle half of the chopped sugar-free chocolate over the top. Repeat by adding the remaining ice cream, peanut butter, and chocolate chunks on top.
- Freeze Until Set: Place the loaf pan in the freezer for at least 2 hours or until the ice cream is firm enough to scoop and serve.
Notes
- Ensure egg yolks are at room temperature for optimal mixing and texture.
- Allulose is used as a keto-friendly sweetener; you can substitute with erythritol or other keto-approved sweeteners if needed.
- Freeze the ice cream maker canister overnight to get the best churning results.
- Swirling peanut butter in ribbons gives bursts of flavor; avoid mixing too vigorously.
- Allow ice cream to soften slightly before scooping for easier serving.
- Store leftover ice cream in an airtight container to prevent freezer burn.
