Cool off and satisfy your cravings with a guilt free and sugar free ice cream.
2 cuphalf and half
1 cupheavy cream
1/2 cupSwerve Sugar
2tsopure vanilla extract
1 cupsmooth peanut butter
24 hours before set your ice cream container in the freezer
In a medium saucepan add cream, half and half, sweetener and cocoa powder until cocoa powder and xylitol is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.
Whisk egg yolks in a small bowl until smooth. Very slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 – 180F
Add chopped chocolate and let sit 1 minute to melt, then whisk to combine.
Pour mixture into ice cream machine and let it churn 20-30 minutes or manufacturer's instructions until ice cream is soft serve consistency.
When ice cream is about the consistency of soft serve, transfer half to an airtight container
Freeze until firm or 2 hours before enjoying it.
Creamy Chocolate Peanut Butter Keto Ice Cream
Amount Per Serving (1 scoop)
Calories 337Calories from Fat 252
% Daily Value*
Saturated Fat 11g69%
* Percent Daily Values are based on a 2000 calorie diet.