Chocolate Chip Peanut Butter Ice Cream

Chocolate Chip Peanut Butter Ice Cream
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ho can resist a scoop of ice full of chunky chocolate chips and creamy peanut butter? It’s hard to say no, that’s why it’s great to have a basic, sugar free ice cream recipe on hand! You can make your very own chocolate chip peanut butter ice cream by the pint and enjoy it any time you like! 

We used heavy cream and almond milk in this ice cream recipe to cut the calories a bit, since it’s quite dense as it is (thanks, peanut butter). Feel free to use all heavy cream, it wouldn’t hurt the consistency.

The vodka in this recipe plays an important part, but is optional. It lowers the freezing point of the ice cream, allowing it to stay a bit softer than it would without the vodka. Any kind of clear alcohol will do here, and you won’t taste it in the end!

What’s your favorite ice cream? Using this basic recipe and replacing the chocolate and peanut butter, you can probably make your favorite flavor!

Chocolate Chip Peanut Butter Ice Cream
Serves 6
Sugar free, creamy, peanut buttery ice cream full of fat and low in carbs!
Print
Prep Time
3 hr
Prep Time
3 hr
Ingredients
  1. ½ cup heavy cream
  2. ½ cup almond milk
  3. 1/4 cup erythritol
  4. 3 large egg yolks
  5. 1 tsp vanilla extract
  6. 1/4 tsp xanthan gum (optional)
  7. 1 tbsp vodka (optional)
  8. ¾ cup sugar-free chocolate chips
  9. ½ cup peanut butter
Instructions
  1. Set your heavy cream,almond milk and erythritol to heat up on the stove over low heat. Don’t let it boil, just let it come to a gentle simmer.
  2. While it’s heating up, whisk the egg yolks and add vanilla extract to them.
  3. Temper your eggs by pouring in a ladle of the hot cream into them while whisking continuously. This helps them heat up before pouring them in the hot cream directly. You don’t want scrambled eggs in your ice cream!
  4. Pour the tempered eggs into the hot cream and whisk on a very low flame.
  5. Add in ¼ tsp of xanthan gum into the hot cream and egg mixture and mix very well until the whole thing thickens up a bit.
  6. This step is optional, but you can strain the ice cream batter through a fine mesh sieve in case some egg cooked in the process.
  7. Transfer to a bowl and add vodka, if using. Chill until cooled.
  8. Once cool, add it to an ice cream maker and churn according to manufacturer’s instructions.
  9. Once the ice cream has thickened up in the ice cream maker, add in chocolate chips. In the last few seconds of churning, add peanut butter. Adding it last helps retain some peanut butter ribbons in the ice cream.
  10. Serve immediately for soft serve or store in the freezer!
Notes
  1. Each serving (roughly a 1/2 cup scoop) is 295 calories, 26 grams of fat, 8 grams of protein and 5.8 net carbs.
Keto Krate Blog https://blog.ketokrate.com/

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25 comments

At what point do you add the vodka? I don’t see that anywhere in the instructions.

Thanks for pointing that out! Around step 7 would be fine. I’ll add that in, thanks!

where do your add the almond milk?also this made the the thinnest amount of ice cream I have ever seen

You combine the heavy cream and almond milk in the first step (which I forgot to write!). The recipe yielded six 1/2 cup scoops of ice cream for us, feel free to double it to get more ice cream!

Beware of sugar free chocolate chips. I picked up a bag of Hersheys brand which contains sugar free sweetener Maltitol which could spike blood sugar.

I thought peanut and peanut butter was not recommended on a keto diet. I’m just a beginner though! Can some confirm this? Maybe could i substitute almond butter?

Peanut butter is a great snack for someone on a keto diet! Try to find one that doesn’t have any added sugar and soybeans oils though. Almond butter works well for the diet too!

Can you switch out the erythitol for another low-carb sweetener?

Yes, feel free to use your favorite one! You can use xylitol, Splenda or a small amount of stevia.

I made this yesterday for thanksgiving, and it was delicious! Thank you so much for sharing.

I made this today and it’s soooo good! I doubled the recipe but didn’t double the chocolate. I used about 1.5 tbs vodka. I used Truvia as the sweetener and didn’t use xanthan gum. I increased the heavy cream to milk amount and used coconut milk instead of almond. So, just some very minor changes. Thanks for an amazing recipe!

Would this work without the ice cream maker?

Can you substitute coconut cream for the heavy cream?

Is it possible for you to include total carb counts in the nutrition information? If you include the fiber, anyone can count the net. Thanks in advance.

Kaylique Santiago

Can I use coconut milk instead of almond? I’m allergic 😢

If you are using the stuff out of a can, that is too thick to replace the almond milk. If it is the liquidy stuff found in a carton like the almond milk is, that would work. So would cashew milk. In fact, if you were going to substitute and you aren’t allergic to cashews, I would go with that instead.

I’m so excited to try this! I’m thinking of doing rum instead of vodka. Yum! Ice cream is one of the things I miss so much on Keto, especially on those nights when my husband is being a jerk and cooking up a big bowl of stovetop popcorn. AHHHHH! Yeah, this will be a good recipe for me. And I’m a HUGE fan of peanut butter. 🙂

I’m putting together recipes for my sister-in-law, who can’t have dairy on her Keto journey. Would it be okay to double the almond milk to cut out the heavy cream? I don’t know if she is allergic to coconut cream, but let’s assume she is, so what would be the best alternative to heavy cream? I’ve seen some places state that they can be swapped 1:1, however, almond milk tends to not be as thick as heavy cream. Suggestions?

Hi Vicky!
I’m looking forward to making this recipe, but I’m curious as to why you need to heat everything at the beginning? What does it achieve that you can’t do cold? Thanks so much!

This recipe was a disaster! It was my first attempt at making ice cream in my new ice cream maker, a 1.5 quarter. With only 1 cup total liquids how does this serve 6 people. I had my ice cream bowl in the freezer for 24 hours as every ice cream maker review I read was that it didn’t freeze the ice cream. Well, my little tiny bit of ice ream (1 cup custard) is frozen solid to the ice cream bowl and just about broke the entire unit. Help!
Lynn

How can you do this without an ice cream maker and still have the peanut butter ribbon

[…] Lowdown: When you need a little more richness with your peanut butter, opt for this ice cream from Keto Crate Blog, which adds sugar-free chocolate chips to the bowl. Heavy cream, almond milk, and vanilla extract […]

This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
It’s never too late for ice cream. 😉 One of my favorite flavors!! 🙂

This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
It’s never too late for ice cream. 😉 One of my favorite flavors!! 🙂

This ice cream looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! can’t wait til I can start making my own ice creams, because I also love it all year around 🙂
Those look just amazing! I am also a big fan of ice cream, but never seem to buy it.My mom just got an ice cream maker, I might have to borrow it to make that one! Yum! 🍨

I just got an ice cream maker for the holidays & have been trying several recipes. This recipe is the best ice cream recipe I have found! I made it dairy free by using a cab of coconut milk, YUM! Thanks for such a wonderful recipe!

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