Need an easy to prepare peanut butter low carb ice cream recipe? This frozen dessert comes together in no time using a standard ice cream maker.
It's summertime and I have been craving tons and tons of ice cream to deal with the heat. My favorite flavor is peanut butter and I have been known to make an occasional exception to eat regular sugar loaded ice cream when it is peanut butter.
So, to be true to my sugar free living, I dusted off my old Cuisinart ice cream maker. Then, I made a peanut butter low carb ice cream recipe.
The machine I have is the kind that uses a gel so you don't need ice cubes and salt. But, the container needs at least a day in the freezer before it can be used.
I am an impatient person which is why my ice cream maker isn't used as much as it should be. In order to make a low carb ice cream recipe, it needs to be planned at least a day in advance. That allows the gel in the ice cream maker container to be fully frozen.
One day, I'll upgrade to an ice cream maker with a compressor, like this one, so I don't have to plan. It may be possible to make this peanut butter ice cream without a machine.
I haven't tested using a no churn method for making this low carb ice cream recipe. It's basically a method where you whip the mixture until fluffy with an electric mixer before freezing and stir every 30-60 minutes while freezing.
I processed the peanut butter mixture in the ice cream maker for about 20 minutes which made a nice soft serve consistency. The ice cream needs a couple hours in the freezer to be like regular hard ice cream.
However, being impatient, I was only able to wait an hour before sampling. So, my first serving was somewhere between soft and hard ice cream.
The addition of xanthan gum keeps the ice cream thick so it holds together better and doesn't turn milky. I was afraid to use erythritol because it can crystallize so I used an inulin based sweetener.
Feel free to experiment with whatever sweetener you happen to have on hand, but powdered ones would work better than granular as they dissolve faster. And, I find mixing sweeteners has the best taste.
I have not experimented a lot with using concentrated liquid sweeteners in a lot of homemade low carb ice cream. But, I did use liquid sweetener drops in my egg fast vanilla frozen custard.
After experimenting with this low carb ice cream recipe a little, I found that adding in some whey protein helps give a better texture. It also bulks up the mixture when using a concentrated sweetener like stevia or monk fruit.
Using the whey protein is completely optional if you are using a bulk sweetener. You can leave it out if you prefer or if you don't have any on hand.
I only used it to bulk the recipe up so I could cut back on the bulk low carb sweetener. Adding in egg yolks may be another idea they are a great ice cream stabilizer.
It's so nice to have peanut butter low carb ice cream recipe that I can enjoy during the summer months. And, it's a no cook recipe without eggs so the prep is fast and easy.
We all know that peanut butter goes well with chocolate. I like to this ice cream with hot fudge sauce and whipped cream on top.
This yummy ice cream paired with hot fudge and peanut butter sauce for ice cream makes the perfect low-carb sundae! I've also frozen the mix into molds to make chocolate peanut butter ice cream bars using this recipe.
You'll want to watch your portion size with this heavenly treat. I find that sweets and nuts can cause weigh stalls or gain if too much is eaten. Try to stick to one scoop and eat it slowly. It helps to use a small spoon, too.
As you can see, there's no reason why you can't find the time to make a low carb ice cream recipe. Although it's easiest to use an ice cream maker, I've found that a lot of recipes can be made without one.
What's your favorite ice cream flavor? I'm a big fan of peanut butter as well as coconut.
Peanut Butter Low Carb Ice Cream Recipe
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Peanut Butter Low Carb Ice Cream Recipe
- 1 cup peanut butter (I used natural organic half creamy, half chunky)
- ½ cup LC White Inulin or Swerve
- ¼ teaspoon stevia extract powder
- ¼ teaspoon monk fruit powder optional
- ¼ cup natural whey protein optional
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
- 1 ⅓ cups heavy cream
- ¼ teaspoon xanthan gum
- 2 teaspoons vanilla extract
- Combine peanut butter with sweetener of choice, stevia, monk fruit (optional), whey protein (optional), and salt.
- Blend in almond milk and xanthan gum.
- Stir in heavy cream and vanilla extract.
- Pour into ice cream maker and process until desired consistency reached.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 378 [carbohydrates] => 16 [protein] => 10 [fat] => 26 [saturated_fat] => 12 [cholesterol] => 53 [sodium] => 210 [potassium] => 46 [fiber] => 12 [sugar] => 1 [vitamin_a] => 600 [calcium] => 60 [iron] => 0.7 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Very yummy thank you. I just used allulose for sweetener and a scoop of inulin. Afterwards I put a big tablespoon portion size into single sized pots to freeze as much easier than defrosting/re-freezing
Thanks for the recipe, it was delicious. However, I was reviewing the nutrition info and I am confused. My peanut butter (mybodygenius) is 1667 kc per cup, 42.8 carbs per cup. And double cream is usually around 1037 kc per cup, 4.64 carbs. Dividing this into 8 parts, I already get 338 kcal and 5.93 carbs, and I haven´t added the oat´s milk. ¿?
The carbs shown are primarily from the inulin which is mostly fiber.
I don't have an ice cream maker. How can i still make this? I have a food processor and nutribullet...any help welcomed.
I sometimes whip everything well then stir every 20 minutes or so after putting in the freezer.
I am a lazy cook, and if I can find an easy recipe where I don't actually have to COOK anything, I am all in!
My hubby loves vanilla, so I was looking for an easy vanilla ice cream recipe.
I found this one and decided to use it as a guide:
I used plain full-fat Greek yogurt instead of peanut butter... I figured "similar consistency..."
I scraped 1 vanilla bean's seeds in with the yogurt and 1/2 c Swerve, with 1teaspoon stevia glycerite, sprinkled on xanthan gum, mixed in cream and almond milk, added 2 teaspoons of vanilla extract, 2 teaspoons of vodka, and a pinch of sea salt... And just stirred it all together with a spoon!
Put it in the ice cream maker for 40 minutes and WOW!!!
Following your lead and making my tweeks and hubby says "oh, yeah, this is the real deal!"
I may have to try those tweaks!
Oh yes, do!
We ate some last night after donner... it had been frozen in portions for 2-3 hours... The melt is almost fluffy and the tang from the yogurt is incredible, with that nice vanilla coming through. I served it with a warm piece of LC brownie... Can you say happy? Enjoy...
I am new to low carb diet and found your recipe! I love peanut butter and couldn't wait to try your recipe.
It was so yummy! I can't wait to have more. Thank you for lending your knowledge and talent. I can't wait to see what other recipes I can find.
Thank you so much!
Thanks for the note Paula! So glad you enjoyed it! Hope you find lots more recipes 🙂
The recipe description says " I was afraid to use erythritol because it can crystallize so I used xylitol", but the ingredients list doesn't mention xylitol, but instead two forms of stevia. Then the instructions say to combine the pb, xylitol, and stevia. Is the 1/2 cup of Swerve actually 1/2 cup of xylitol?
You can use either Swerve or xylitol. Xylitol works best, but it can effect insulin so I use Swerve now even though the ice cream will freeze harder than if you used xylitol. Sorry for the confusion. I'll clear that up.
What about using coconut milk instead of almond milk?
I always use them interchangeably! So big yes!
Is there a sub for the xanthan gum? I have everything except for that one ingredient! Sounds really good!
Hey, i was just wondering if you knew the amount of serving size? Thanks 🙂
It's about 1/2 cup scoop.
Could all cream be used in place of the almond milk? I'd like to make this for my hubby, but he is allergic to tree nuts...
You could use all cream, but it might be too heavy. You may want to use a watered down heavy cream.