Decadent and Healthy: The Ultimate Guide to Keto Peanut Butter Ice Cream

For those embracing a ketogenic lifestyle or simply seeking healthier dessert options, the idea of indulging in creamy, rich ice cream might seem like a distant dream. However, with the right recipe and ingredients, you can create a delectable peanut butter ice cream that aligns perfectly with your low-carb goals. This article explores various approaches to making keto-friendly peanut butter ice cream, from simple shake-in-a-jar methods to more elaborate recipes using ice cream makers or the innovative Ninja Creami.

Why Keto Peanut Butter Ice Cream?

Peanut butter and the ketogenic diet can coexist harmoniously. Natural peanut butter, when used in moderation, can be a great source of healthy fats and protein. The challenge lies in finding ways to incorporate it into desserts without the added sugars and high carbohydrate content typically found in commercial ice creams. By using sugar substitutes and low-carb ingredients, you can enjoy the classic peanut butter flavor without derailing your ketogenic efforts.

Key Ingredients for Keto Peanut Butter Ice Cream

Creating a keto-friendly ice cream requires careful selection of ingredients to minimize carbs while maximizing flavor and texture. Here are some essential components:

• Base: Heavy cream is a staple for keto ice cream, providing richness and a creamy texture. Almond milk or carton coconut milk can be used to adjust the consistency and reduce the overall fat content, but heavy cream is the most important ingredient.
• Peanut Butter: Natural peanut butter is the preferred choice, as it typically contains no added sugars or oils. Look for brands with minimal ingredients, ideally just peanuts and salt. Peanut flour can also be used in conjunction with peanut butter to reduce the fat content while retaining the peanut flavor.
• Sweetener: Sugar substitutes are crucial for achieving the desired sweetness without the carbs. Allulose is a great option, as it keeps the ice cream creamy even after freezing. Other alternatives include erythritol, monk fruit, and stevia. Powdered versions of these sweeteners tend to dissolve more easily.
• Protein (Optional): Protein powder, especially peanut butter flavored or vanilla, can boost the protein content and improve the texture of the ice cream. Whey protein can also be added to bulk up the recipe and reduce the amount of sweetener needed.
• Stabilizers and Enhancers: Xanthan gum helps to thicken the ice cream and prevent it from becoming icy. Vegetable glycerin can also be used to maintain a scoopable texture. A touch of vanilla extract can enhance the overall flavor profile.
• Optional Mix-Ins: To elevate your keto peanut butter ice cream, consider adding keto-friendly chocolate chips (such as Lilly’s or ChocZero), sugar-free candies, chopped keto protein bars, cacao nibs, coconut flakes, or nuts.

Methods for Making Keto Peanut Butter Ice Cream

The Ninja Creami Method

The Ninja Creami is a game-changer for creating healthy, frozen treats. This method involves preparing an ice cream base, freezing it, and then processing it in the Ninja Creami machine to achieve a creamy, ice cream-like consistency.

Ingredients:

• 1/2 cup almond milk (or other plant-based milk)
• 1/2 teaspoon unflavored gelatin
• 1/2 cup almond milk (heated)
• 1 scoop Quest Peanut Butter Protein Powder (or vanilla/chocolate)
• 2 tablespoons natural peanut butter
• 2 tablespoons Swerve Sweetener (or other sugar substitute)
• 1 tablespoon heavy cream (optional)

Instructions:

1. Bloom the Gelatin: Add ½ cup of almond milk to a high-speed blender pitcher. Sprinkle the unflavored gelatin on top and let it sit for 5 minutes to bloom.
2. Heat Almond Milk: In a microwave-safe bowl, heat ½ cup of almond milk until it is just about boiling (about 1-2 minutes).
3. Blend Ingredients: Add the heated almond milk and the rest of the ingredients to the blender. Blend for a few seconds until everything is well combined.
4. Freeze: Pour the ice cream base into the pint container that comes with the Ninja Creami machine. Place the lid on top and store in the freezer for 24 hours or overnight. Ensure it's on a level surface to freeze flat.
5. Process in Ninja Creami: The next day, remove the storage lid and place the pint container in the outer bowl assembly of the Ninja Creami. Attach the outer bowl lid and place in the machine. Hit the "LITE ICE CREAM" button and wait until it stops.
6. Re-Spin (If Needed): If the mixture is powdery after one cycle, place it back in the machine and run it through the "LITE ICE CREAM" cycle again for a re-spin. If it is powdery after 2 cycles, add a tablespoon of milk and run it through one more time and it should be fine.
7. Serve and Store: Scoop into bowls and enjoy. This recipe makes 2-3 servings. Store leftovers in the pint container in the freezer. You will need to run it through the machine again when you want to eat the leftovers.
8. Add Mix-Ins (Optional): Hand mix in your favorite keto-friendly mix-ins like chopped chocolate, sugar-free candies, or keto cereal right before serving.

Traditional Ice Cream Maker Method

For those with a traditional ice cream maker, this method involves churning the ice cream base until it reaches a soft-serve consistency, then freezing it to harden.

Read also: Decadent Keto Dessert

Ingredients:

• 1 1/2 cups heavy cream
• 1/2 cup almond milk (or coconut milk)
• 1/2 cup erythritol (or other powdered sweetener)
• 1/4 cup natural peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon xanthan gum (optional)
• 2 egg yolks (for a richer custard base)

Instructions:

1. Prepare the Custard Base (If Using Egg Yolks): Whisk cream, almond milk, sweeteners, and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.
2. Temper 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 tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 - 180F.
3. Cool the Base: 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.
4. Churn: Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
5. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden.
6. Add Mix-Ins (Optional): Stir in your favorite keto-friendly mix-ins after churning but before freezing.

No-Churn Method

This method is perfect for those without an ice cream maker. It involves whipping the ingredients together and freezing them, relying on stabilizers like xanthan gum and alcohol (optional) to maintain a creamy texture.

Ingredients:

• 2 cups heavy cream
• 1/2 cup natural peanut butter
• 1/2 cup allulose (or other powdered sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon vodka or other alcohol (optional, for a softer texture)
• 1/4 teaspoon xanthan gum (optional)

Instructions:

1. Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form.
2. Combine Ingredients: In a separate bowl, mix together the peanut butter, sweetener, and vanilla extract.
3. Fold Together: Gently fold the peanut butter mixture into the whipped cream until well combined.
4. Add Stabilizers (Optional): If using, sprinkle xanthan gum over the mixture and fold in gently. Stir in the vodka or other alcohol.
5. Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover the surface with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.
6. Soften and Scoop: Allow the ice cream to soften slightly at room temperature before scooping and serving.

Mason Jar Method

This simple method requires no special equipment, just a mason jar and some vigorous shaking.

Ingredients:

• ⅞ cup heavy cream
• ⅓ cup allulose (or 3 tablespoons confectioners erythritol)
• 3 tablespoons natural peanut butter
• ⅛ teaspoon salt

Instructions:

1. Combine Ingredients: Add the heavy cream, allulose (or erythritol), peanut butter, and salt to a mason jar.
2. Shake Vigorously: Screw on the lid tightly and shake the jar vigorously for several minutes until the mixture thickens into ice cream.
3. Freeze (Optional): For a firmer consistency, freeze the ice cream for a short period. Note that if using erythritol, it is best to eat the ice cream the same day for the best texture.

Cottage Cheese Ice Cream Method

This method uses cottage cheese as a base for a high-protein, low-carb ice cream. The peanut butter helps mask the cottage cheese flavor, resulting in a creamy and delicious treat.

Ingredients:

• 1 cup 4% cottage cheese
• 2 tablespoons natural peanut butter
• 2 tablespoons allulose monkfruit blend liquid sweetener (or other low-carb syrup)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Blend Ingredients: In a blender or food processor, combine the cottage cheese, peanut butter, sweetener, and vanilla extract (if using).
2. Blend Until Smooth: Blend for 5-10 minutes, scraping down the sides as needed, until the mixture is smooth and creamy.
3. Taste and Adjust: Taste and add more sweetener if needed.
4. Freeze: Pour the mixture into a loaf pan or freezer-safe container. Cover the surface with plastic wrap and freeze for at least 4 hours, or overnight, until firm.
5. Soften and Scoop: Allow the ice cream to soften slightly at room temperature before scooping and serving.

Tips for the Best Keto Peanut Butter Ice Cream

• Use High-Quality Ingredients: The better the ingredients, the better the final product will taste. Opt for natural peanut butter, fresh heavy cream, and high-quality sugar substitutes.
• Chill the Base: For methods involving an ice cream maker, chilling the ice cream base thoroughly before churning will result in a smoother, creamier texture.
• Don't Overchurn: Overchurning can result in a grainy texture. Churn until the ice cream reaches a soft-serve consistency.
• Adjust Sweetness to Taste: Everyone has different preferences when it comes to sweetness. Start with the recommended amount of sweetener and adjust as needed.
• Add Mix-Ins After Churning: To prevent mix-ins from becoming crushed or unevenly distributed, add them after churning but before freezing.
• Store Properly: Store your keto peanut butter ice cream in an airtight container in the freezer to prevent freezer burn and maintain its texture.
• Soften Before Serving: Allow the ice cream to soften slightly at room temperature for easier scooping.

Serving Suggestions

Keto peanut butter ice cream can be enjoyed on its own or as part of a more elaborate dessert. Here are some serving suggestions:

• Peanut Butter Cup Sundae: Top with sugar-free chocolate syrup, chopped keto peanut butter cups, and whipped cream.
• Chocolate Peanut Butter Swirl: Swirl in some melted sugar-free dark chocolate for a decadent treat.
• Caramel Core Ice Cream: Create a core of keto caramel sauce in the center of the ice cream for a delightful surprise.
• Peanut Butter Caramel Sundae: Drizzle with peanut butter caramel sauce and sprinkle with roasted salted peanuts.
• Alongside Keto Brownies: Serve a scoop of ice cream with warm keto brownies for a classic dessert pairing.

Addressing Common Concerns

• Peanut Butter Allergies: If you have a peanut allergy, consider using other nut butters like almond butter or sunflower seed butter as a substitute.
• Dairy Intolerance: If you are dairy-free, you can experiment with using full-fat coconut milk as a base instead of heavy cream, but be aware that this may impart a coconut flavor.
• Sweetener Sensitivities: Some people may experience digestive issues with certain sugar substitutes. Experiment with different sweeteners to find one that works best for you.

Nutritional Information

Nutritional information for keto recipes is approximate and can vary depending on the specific ingredients used. It is always best to calculate the nutritional information yourself using a reliable online calculator. When calculating net carbs, subtract the fiber content from the total carbohydrates. Erythritol carbs are often excluded from net carb counts as they have minimal impact on blood sugar.

Read also: Creamy Keto Dessert

Read also: Peanut Butter Powder Nutrition

tags: #peanut #butter #keto #ice #cream #recipe