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.
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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, Imade a peanut butter low carb ice cream recipe.
The machine I have isthe 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 whymy ice cream maker isn't used asmuch as it should be. In order to make a low carb ice cream recipe, it needs to beplanned 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 possibleto make this peanut butter ice cream without a machine.
I haven't tested using a no churnmethod 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 wassomewherebetween 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 makesthe perfect low-carb sundae! I've also frozen the mix into molds to make chocolate peanut butter ice cream bars usingthis 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
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Recipe
Peanut Butter Low Carb Ice Cream Recipe
4.67 from 3 votes
Need an easy to prepare low carb peanut butter ice cream recipe? This sugar free ice cream comes together in no time using a standard ice cream maker.
Prep Time:5 minutes mins
Cook Time:20 minutes mins
Total Time:25 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe
Servings: 8 people
Calories: 378
Ingredients
- 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
US Customary - Metric
Instructions
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.
Notes
Whey protein can be added to make up bulk lost when using a concentrated sweetener like stevia. It will produce more ice cream without adding carbs.
Monk fruit (lo han guo) can be added to enhance the sweetness without additional carbs.
Makes 8 servings
Net carbs per serving: 4g
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 378 | Carbohydrates: 16g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 210mg | Potassium: 46mg | Fiber: 12g | Sugar: 1g | Vitamin A: 600IU | Calcium: 60mg | Iron: 0.7mg
Additional Info
Net Carbs: 4g | % Carbs: 5.5% | % Protein: 13.8% | % Fat: 80.7% | SmartPoints: 14
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.
Copyright
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