Keto peanut butter ice cream is unbelievably rich and packed with nutty flavor. Five ingredients — almond milk, natural peanut butter, cream cheese, powdered stevia, and vanilla — blend into a silky base. Six servings come out at 5 g net carbs each, with no sugar in sight.
Craving a decadent, creamy dessert without the sugar crash? This Keto Peanut Butter Ice Cream is your dream come true! It’s unbelievably rich, packed with nutty flavor, and so simple to whip up. Forget store-bought options; this homemade treat will become your new low-carb obsession.
Ingredients
• 2 ½ cups / 600 ml (20.3 fl oz) unsweetened almond milk
• ½ cup / 128 g (4.5 oz) natural, unsweetened peanut butter
• 8 oz / 226 g full-fat cream cheese, softened
• 1 tbsp / 15 g (0.53 oz) powdered stevia, or to taste
• 1 tsp / 5 ml pure vanilla extract
Instructions
1. In a high-speed blender, combine the almond milk, peanut butter, softened cream cheese, stevia, and vanilla extract.
2. Blend on high for 2-3 minutes, or until the mixture is completely smooth and silky. Scrape down the sides as needed. Taste and adjust sweetness if desired.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 1-2 hours to firm up before serving.
Nutritional Information
• Approximate values per serving (makes 6 servings)
• Calories: 410
• Fat: 35g
• Protein: 12g
• Net Carbs: 5g (0.18 oz)
Pro Tips
• Ensure your cream cheese is fully softened to room temperature to avoid any lumps in your final ice cream.
• For extra texture and flavor, fold in sugar-free chocolate chips, chopped peanuts, or a swirl of sugar-free caramel after churning.
• Add one tablespoon of vodka or MCT oil to the mixture before churning. This lowers the freezing point and keeps the ice cream scoopable straight from the freezer.
FAQ
Q: Can I make this keto ice cream without an ice cream maker
A: Yes, you can. For a no-churn version, pour the blended mixture into a freezer-safe loaf pan. Freeze for 4-6 hours, stirring vigorously with a fork every 45 minutes to break up ice crystals and keep it creamy.
Q: What can I use instead of stevia
A: Absolutely. You can substitute stevia with other keto-friendly sweeteners like powdered erythritol or monk fruit. Start with an equal amount and adjust to your preferred level of sweetness as different sweeteners have varying potencies.
Q: Why is my keto ice cream so hard to scoop
A: Homemade keto ice cream can freeze very hard due to the lack of sugar. To keep it scoopable, add 1 tablespoon (15 ml / 0.5 fl oz) of vodka or MCT oil to the base before churning, as suggested in our pro tips. Alternatively, let the ice cream sit at room temperature for 10-15 minutes before serving.
Q: Can I use a different nut butter
A: Yes, natural almond butter or cashew butter would be delicious substitutes. Just ensure they are unsweetened and low in carbs to keep the recipe keto-friendly. Note that this will alter the final nutritional information.
Pro Tips
- Blend on high for 2-3 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky — the softened cream cheese needs the time to lose its lumps.
- Add one tablespoon of vodka or MCT oil to the mixture before churning. This lowers the freezing point and keeps the ice cream scoopable straight from the freezer.
- Taste and adjust the sweetness before churning — the recipe sweetens with powdered stevia to taste alongside the unsweetened peanut butter.
- Churn about 20-25 minutes to soft-serve consistency, then freeze 1-2 hours to firm up before serving.
Frequently Asked Questions
How many carbs are in a serving?
The recipe makes 6 servings at 410 calories each, with 5 g net carbs, 12 g protein, and 35 g fat.
Do I need an ice cream maker?
Yes — the blended base churns for about 20-25 minutes, then firms in the freezer for 1-2 hours before serving.
Why is my ice cream rock hard?
Freeze it only 1-2 hours to firm up after churning, and try the recipe's trick of adding a tablespoon of vodka or MCT oil before churning to keep it scoopable.
Can I adjust the sweetness?
Yes — the recipe sweetens with powdered stevia to taste. Blend, taste, and adjust before churning; the peanut butter and cream cheese carry plenty of flavor on their own.
Recipe card below.
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Keto Peanut Butter Ice Cream
Ingredients
Method
- In a high-speed blender, combine the almond milk, peanut butter, softened cream cheese, stevia, and vanilla extract.
- Blend on high for 2-3 minutes, or until the mixture is completely smooth and silky. Scrape down the sides as needed.
- Taste and adjust sweetness if desired.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's directions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 1-2 hours to firm up before serving.
- Add one tablespoon of vodka or MCT oil to the mixture before churning. This lowers the freezing point and keeps the ice cream scoopable straight from the freezer.
