For those embracing a ketogenic lifestyle, the desire for a sweet, creamy treat doesn't have to be a distant memory. This article explores a rich and satisfying keto peanut butter chocolate ice cream recipe, perfect for anyone craving a delicious, guilt-free dessert. This recipe combines the intense flavors of chocolate and peanut butter, while maintaining a low carb count.
Why This Recipe?
This keto peanut butter chocolate ice cream recipe offers a delightful alternative to traditional high-sugar ice creams. It allows you to indulge in a creamy, flavorful dessert without derailing your ketogenic diet. The recipe is designed to be customizable, allowing you to adjust the sweetness and texture to your preference.
Ingredients and Their Roles
Understanding the role of each ingredient is crucial for achieving the perfect keto ice cream.
- Heavy Cream: The foundation of this keto ice cream, heavy cream provides richness and a smooth, creamy texture due to its high-fat content. For a dairy-free alternative, full-fat coconut milk can be used, though it will alter the flavor and texture.
- Almond Milk: Almond milk lightens the base without adding extra carbohydrates.
- Egg Yolks: Egg yolks create a custardy base, adding richness and a velvety texture. Room temperature yolks emulsify better with the cream mixture.
- Allulose: Allulose is often considered the ideal sweetener for keto ice cream because it mimics the creamy texture of sugar and doesn’t crystallize when frozen. Erythritol can sometimes result in a grainy texture, while BochaSweet and monk fruit-allulose blends are viable alternatives.
- Peanut Butter: Peanut butter contributes a salty, nutty flavor that complements the chocolate perfectly. Chunky peanut butter can be used for added texture.
- Chocolate: The chocolate chunks add a satisfying crunch to the ice cream. You can substitute low carb chocolate chips or swirl in melted chocolate to create ribbons.
- Vanilla Extract: The vanilla extract adds depth of flavor. Vanilla bean paste can also be used.
Step-by-Step Instructions
Here's how to create your own keto peanut butter chocolate ice cream:
Prepare the Custard Base: In a medium saucepan, whisk together cream, almond milk, sweeteners, and cocoa powder until the cocoa powder is mostly dissolved. Over medium heat, stir occasionally until the mixture is steaming but not simmering, or reaches 170F on a candy thermometer.
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Temper the Egg Yolks: 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 the tempered yolks back into the cream mixture, stirring constantly. Continue to cook until very hot, 175 - 180F.
Add Chocolate: Add chopped chocolate and let sit for 1 minute to melt, then whisk to combine.
Cool the Mixture: Pour the mixture into a bowl set in an ice bath and let cool for 10 minutes. Then wrap tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
Churn the Ice Cream: When ready to churn, remove the custard from the fridge and stir in vodka (optional, for improved scoopability). Sprinkle with xanthan gum and whisk vigorously to combine.
Add Peanut Butter and Chocolate: Pour half of the ice cream mixture into an airtight container. Working quickly, add about half of the peanut butter by spoonfuls. Scoop the remaining ice cream on top and then top with remaining peanut butter and chocolate chunks.
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Freeze: To prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container.
Tips for Success
- Pre-freeze Your Ice Cream Machine Canister: Ensure your ice cream machine canister is pre-frozen overnight for optimal results.
- Don’t Over-churn: If you churn too long, the fat may begin to separate.
- Add Vodka (Optional): Adding 1 tablespoon of plain vodka to the custard before churning can improve scoopability.
- Additional Toppings: Consider adding flaky sea salt, chopped roasted peanuts, or hot fudge for extra flavor and texture.
No-Churn Option
If you don't have an ice cream maker, you can still enjoy this recipe:
- After chilling the custard, pour it into a loaf pan.
- Swirl in the peanut butter and chocolate chunks.
- Freeze.
- Stir vigorously every 30 minutes for 2 to 3 hours to break up ice crystals. While the texture won't be as creamy as churned ice cream, it will still be delicious.
Addressing Common Issues
- Ice Cream Too Hard: Low carb ice cream tends to freeze harder than sugar-based versions. Let it sit at room temperature until it is easily scoopable. Adding 1 tablespoon of vodka to the custard mix will also help prevent it from freezing too hard.
- Choosing the Right Sweetener: Allulose is the top choice for its creamy texture and resistance to crystallization. Erythritol can sometimes make the ice cream grainy and hard.
Variations and Add-Ins
- Chocolate Covered Peanut Butter Ice Cream Bars: Pour the mixture into popsicle molds and freeze for at least 3 hours. Melt your favorite low carb chocolate with some coconut oil. Dip frozen ice cream into melted chocolate. Let set. Store in an airtight container in the freezer.
- Mix-ins: Consider adding keto chocolate chips or frozen peanut butter chunks for a more decadent treat. You could also melt no sugar added peanut butter in the microwave and pour over as a sauce or use low carb chocolate sauce.
Nutritional Information
The nutritional information for 1 serving is approximately 185 calories / 8.2g fat / 8.5g carbs / 4.5g fiber / 21.5g protein = 4g net carbs. Note that this information is approximate and can vary based on the specific ingredients used.
The Allulose Advantage
Allulose not only sweetens but also keeps the ice cream creamy for days, unlike erythritol, which can cause it to harden. If using erythritol, consume the ice cream on the same day for the best texture.
Ninja Creami Adaptation
For those with a Ninja Creami, this recipe can be adapted for an even smoother texture.
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- Blend all ingredients until the cream cheese is completely combined.
- Pour the mixture into the pint storage container and freeze for 24 hours.
- Process in the Ninja Creami on the LITE ice cream button.
- If needed, re-spin for a creamier texture, adding a tablespoon of almond milk if necessary.