Introduction

Indulging in ice cream while following a ketogenic (keto) diet doesn’t mean you have to compromise on flavor or texture. Keto Chocolate Peanut Butter Ice Cream is a rich, creamy, and decadent treat that combines the irresistible combination of chocolate and peanut butter, all without the carbs and sugar found in traditional ice cream. This low-carb, high-fat ice cream is perfect for anyone who’s craving a sweet and satisfying dessert that fits perfectly into a ketogenic or low-carb lifestyle.

Not only is this dessert rich in flavor, but it is also packed with healthy fats and protein. Whether you’re looking to satisfy a sweet tooth after dinner or searching for a guilt-free snack, this homemade ice cream recipe is the perfect way to treat yourself while sticking to your dietary goals.

In this detailed recipe, we will walk you through step-by-step instructions, provide all ingredient measurements, offer nutritional breakdowns, and include the SmartPoints value for Weight Watchers (WW) so you can track your progress. Let’s dive into how to make this keto-friendly chocolate peanut butter ice cream.

Ingredients for Keto Chocolate Peanut Butter Ice Cream

For the chocolate peanut butter base:

  • 2 cups heavy cream (for the creamy texture)
  • 1 cup unsweetened almond milk (a low-carb milk substitute)
  • 1/2 cup unsweetened peanut butter (smooth or crunchy, based on preference)
  • 1/4 cup cocoa powder (unsweetened, preferably Dutch-processed)
  • 1/4 cup powdered erythritol (a keto-friendly sweetener, adjust to taste)
  • 1/4 cup Swerve sweetener (granulated erythritol or a preferred low-carb sweetener)
  • 1 teaspoon vanilla extract (for extra flavor)
  • 1/4 teaspoon salt (to balance the sweetness)
  • 1 large egg (optional, for added creaminess and structure)
  • 1/4 cup MCT oil or coconut oil (optional, for added healthy fats and smooth texture)

For the swirl:

  • 1/4 cup unsweetened peanut butter (melted, to create the swirl)
  • 1 tablespoon cocoa powder (unsweetened)
  • 1 tablespoon powdered erythritol (for added sweetness)

Instructions

  1. Prepare the Base Mixture
    Start by adding 2 cups of heavy cream and 1 cup of unsweetened almond milk to a medium saucepan. Heat over medium-low heat, stirring occasionally. The goal is to warm the mixture, not boil it. Stir until the heavy cream and almond milk are fully combined and slightly heated.
  2. Mix the Dry Ingredients
    While the cream mixture is warming, in a separate bowl, whisk together the cocoa powder, powdered erythritol, and granulated Swerve sweetener. This ensures there are no lumps in the cocoa powder, and the sweeteners are evenly distributed throughout the ice cream base.
  3. Combine Wet and Dry Ingredients
    Once the cream and milk mixture is warm (but not boiling), slowly whisk in the cocoa powder and sweetener mixture. Stir continuously to ensure everything is well combined. Continue to cook this mixture on low heat for about 3-5 minutes. This step is crucial for dissolving the sweeteners and allowing the cocoa to blend smoothly with the cream.
  4. Add the Peanut Butter and Vanilla
    Next, add in the 1/2 cup of unsweetened peanut butter and 1 teaspoon of vanilla extract. Stir until the peanut butter has completely melted and incorporated into the cream mixture, creating a smooth and creamy base. The peanut butter will also add a rich, nutty flavor that pairs perfectly with the chocolate.
  5. Optional: Add the Egg
    If you want a creamier, custard-like texture, whisk in the beaten egg at this point. Be sure the mixture isn’t too hot (around 150°F), as high temperatures can scramble the egg. To avoid this, temper the egg by gradually adding small amounts of the warm mixture into the beaten egg before incorporating it back into the saucepan. This will give the ice cream an ultra-smooth texture.
  6. Let the Base Cool
    Once everything is well combined, remove the saucepan from the heat. Allow the mixture to cool for about 10-15 minutes before moving on to the next step. Cooling the mixture helps prevent ice crystals from forming during the freezing process.
  7. Chill the Mixture
    For the best texture, place the mixture in the fridge for at least 1-2 hours, or until it is completely chilled. You can also place it in the freezer for about 30 minutes, stirring every 10 minutes to prevent freezing the mixture into large chunks.
  8. Prepare the Swirl
    While the base is chilling, prepare the peanut butter swirl by melting 1/4 cup of unsweetened peanut butter in a microwave-safe bowl for about 20-30 seconds, or until it is easily pourable. Stir in the cocoa powder and powdered erythritol until smooth. Set aside.
  9. Churn the Ice Cream
    Once the base has cooled, pour it into an ice cream maker. Follow the manufacturer’s instructions for your ice cream maker to churn the mixture until it thickens and resembles soft serve. This typically takes about 20-25 minutes.
  10. Swirl in the Peanut Butter
    When the ice cream has finished churning, transfer it to a freezer-safe container. Drizzle the melted peanut butter swirl in a zigzag pattern over the ice cream and use a spoon or knife to swirl it through the ice cream base. This creates pockets of rich peanut butter flavor throughout the ice cream.
  11. Freeze the Ice Cream
    Cover the container and place it in the freezer for at least 3-4 hours, or until the ice cream firms up. If you prefer a harder texture, leave it in the freezer overnight.
  12. Serve and Enjoy
    After the ice cream has frozen to your desired consistency, scoop it into bowls or cones and serve. The texture should be creamy and smooth, with a perfect balance of chocolate and peanut butter flavors. Enjoy your homemade keto chocolate peanut butter ice cream!

Nutritional Information (Per Serving – 1/2 Cup)
These values are approximate and may vary based on the exact ingredients used.

  • Calories: 250
  • Protein: 6g
  • Fat: 22g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Net Carbs: 4g
  • Sodium: 130mg
  • Cholesterol: 70mg
  • Calcium: 8% of the Daily Value (DV)
  • Iron: 6% of the DV

SmartPoints (Weight Watchers)

  • SmartPoints (Blue Plan): 7
  • SmartPoints (Green Plan): 8
  • SmartPoints (Purple Plan): 6

Why Keto Chocolate Peanut Butter Ice Cream Is a Great Choice

This homemade keto chocolate peanut butter ice cream is the perfect treat for anyone following a low-carb, ketogenic diet. It combines the richness of peanut butter with the indulgence of chocolate, offering a delightful dessert without the guilt. Here’s why this recipe is a great choice for keto dieters:

  1. Low in Carbs: Traditional ice cream is loaded with sugar and carbs, but this keto version uses erythritol and other low-carb sweeteners to keep the carb count low. With only 4 grams of net carbs per serving, you can enjoy this dessert without worrying about kicking yourself out of ketosis.
  2. High in Healthy Fats: The heavy cream and peanut butter provide healthy fats that are a key component of the ketogenic diet. These fats help keep you satisfied and energized, making this a perfect dessert for a keto meal plan.
  3. Customizable: This recipe is versatile and can be easily modified to suit your preferences. You can adjust the amount of sweetener based on your taste, or even add a few extra flavorings like vanilla or a touch of sea salt for an extra layer of complexity.
  4. No Artificial Additives: Many store-bought ice creams contain artificial flavorings and preservatives. By making your own, you know exactly what goes into it, ensuring a cleaner, healthier treat.
  5. Perfect for Meal Prep: Since this ice cream is made in batches, it’s an excellent option for meal prepping. Store it in the freezer, and you’ll always have a satisfying dessert ready whenever the cravings hit.

Tips for Success

  1. Use High-Quality Peanut Butter: Make sure to use a natural, unsweetened peanut butter. Some commercial peanut butter varieties contain added sugars and oils that aren’t keto-friendly.
  2. Chill the Base: Chilling the mixture thoroughly before churning is essential for a creamy texture. If the base is too warm when it enters the ice cream maker, the ice cream may turn out icy rather than creamy.
  3. Avoid Over-Churning: Be mindful of the churning time. Over-churning the mixture can result in a grainy texture, so stop once it reaches soft-serve consistency.
  4. Storage: Homemade ice cream can freeze solid, so let it sit at room temperature for 5-10 minutes before scooping to make it easier to serve.
  5. Experiment with Swirls: Feel free to experiment with other swirls like sugar-free chocolate sauce or a handful of keto-friendly chocolate chips for added texture.

Conclusion

Keto Chocolate Peanut Butter Ice Cream is an indulgent and satisfying dessert that will surely become a favorite in your keto kitchen. With its rich, creamy texture, balanced sweetness, and delicious combination of chocolate and peanut butter, this ice cream provides the perfect way to enjoy a classic treat without derailing your ketogenic goals. Whether you’re following a strict keto diet or simply looking for a healthier alternative to traditional ice cream, this recipe will satisfy your cravings and keep you on track.

Enjoy the simplicity, the taste, and the guilt-free enjoyment of homemade keto chocolate peanut butter ice cream today!