Comments on: Peanut Butter Low Carb Ice Cream Recipe

By: Elizabeth Hill

Elizabeth Hill — Tue, 27 Oct 2020 12:08:01 +0000

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

By: Lisa

Lisa — Wed, 08 Aug 2018 10:38:38 +0000

In reply to Tormenta. The carbs shown are primarily from the inulin which is mostly fiber.

By: Tormenta

Tormenta — Wed, 08 Aug 2018 09:59:21 +0000

Hi Lisa,

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. ¿?

By: Lisa

Lisa — Mon, 27 Nov 2017 13:36:32 +0000

In reply to Christine. I sometimes whip everything well then stir every 20 minutes or so after putting in the freezer.

By: Christine

Christine — Sun, 26 Nov 2017 13:58:33 +0000

I don't have an ice cream maker. How can i still make this? I have a food processor and nutribullet...any help welcomed.

By: Nanabella

Nanabella — Fri, 08 Jul 2016 12:15:10 +0000

In reply to Lisa.

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...
????❤️

By: Lisa

Lisa — Fri, 08 Jul 2016 00:45:33 +0000

In reply to Nanabella. I may have to try those tweaks!

By: Nanabella

Nanabella — Thu, 07 Jul 2016 23:14:05 +0000

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!"
??????❤️

By: Lisa

Lisa — Fri, 06 May 2016 08:44:35 +0000

In reply to Paula. Thanks for the note Paula! So glad you enjoyed it! Hope you find lots more recipes :)

By: Paula

Paula — Fri, 06 May 2016 02:40:39 +0000

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!

By: Lisa

Lisa — Sun, 14 Feb 2016 23:38:39 +0000

In reply to Tim Morgan. 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.

By: Tim Morgan

Tim Morgan — Sun, 14 Feb 2016 23:19:11 +0000

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?