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Keto Peanut Butter Ice Cream – vegetarian recipe
Stav Kogan

Keto Peanut Butter Ice Cream

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 35 minutes
Servings: 6 serving
Calories: 410
Ingredients Method Nutrition

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
  • 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.

Method
 

  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.
  3. Taste and adjust sweetness if desired.
  4. 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.
  5. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 1-2 hours to firm up before serving.
  6. 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.

Nutrition

Calories: 410kcalCarbohydrates: 5gProtein: 12gFat: 35g

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