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Keto Peanut Butter Chocolate Chunk Ice Cream Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Low Carb

Description

Indulge in a creamy, low-carb treat with this Keto Peanut Butter Chocolate Chunk Ice Cream. Made with rich heavy cream, natural peanut butter, and sugar-free chocolate chunks, this homemade ice cream offers a sweet and satisfying dessert that’s perfect for keto diets. Smooth and packed with flavor, it’s churned to perfection and frozen to a creamy consistency without any added sugars or grains.

Ingredients

Scale

Base Ingredients

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • 1/2 cup natural unsweetened peanut butter
  • 1/2 cup powdered erythritol or preferred keto sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Egg Mixture

  • 4 large egg yolks

Add-ins

  • 1/2 cup sugar-free chocolate chunks or chopped dark chocolate (85% or higher)

Instructions

  1. Combine Base Ingredients: In a medium saucepan over medium heat, combine the heavy cream, almond milk, peanut butter, powdered erythritol, and salt. Stir consistently until the peanut butter is fully melted and the mixture is smooth and warm, ensuring it does not boil.
  2. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth and slightly frothy to prepare for tempering.
  3. Temper the Egg Yolks: Gradually add a small amount of the warm cream mixture into the whipped egg yolks while whisking constantly to slowly raise their temperature and prevent curdling. Then, gradually incorporate the remaining cream mixture into the yolks, whisking continuously.
  4. Cook the Custard: Return the combined mixture to the saucepan and cook over low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, indicating the custard is properly cooked.
  5. Add Vanilla and Cool: Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool completely at room temperature.
  6. Chill the Mixture: Refrigerate the cooled custard for at least 2 hours, or until it is fully chilled, to enhance the flavors and prepare it for churning.
  7. Churn the Ice Cream: Pour the chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
  8. Add Chocolate Chunks: During the last few minutes of churning, add the sugar-free chocolate chunks to evenly distribute them throughout the ice cream.
  9. Freeze to Firm Up: Transfer the churned ice cream to a freezer-safe container. Freeze for 2 to 4 hours until firm enough to scoop.
  10. Serve: Scoop the ice cream into bowls or cones and enjoy your homemade keto-friendly peanut butter chocolate chunk ice cream.

Notes

  • If you do not have an ice cream maker, pour the mixture into a freezer-safe container and stir vigorously every 30 minutes until it reaches a creamy texture.
  • Adjust the sweetness by varying the amount or type of keto sweetener according to your taste preference.
  • Use natural, unsweetened peanut butter to keep the recipe keto-friendly and avoid added sugars.

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Find it online: https://amsterdamfoodstories.com/keto-peanut-butter-chocolate-chunk-ice-cream-recipe/