Unsweetened peanut butter, keto-friendly chocolate, and salty roast peanuts combine to create this classic, delightfully crunchy flavour combo in low-carb ice cream form.
Keto Peanut Butter Chocolate Chunk Ice Cream Recipe
- 2 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup xylitol
- ⅔ cup natural peanut butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons rye whiskey
- 1/2 cup unsweetened almond milk
- 1/4 teaspoon Himalayan pink sea salt
- ¾ teaspoon xanthum gum
- 2½ cups heavy cream
- ¼ teaspoon liquid stevia, vanilla-flavoured
- 5oz shape-as-you-like-chocolate, shaped into chunks
- ¼ cup 2TpmOda), chopped
Beat eggs with cream of tartar at high speed with an electric mixer until frothy.
Lower speed to medium and add xylitol a little at a time until mixture thickens.
Continue to mix at medium speed and add in almond milk and peanut butter until fully incorporated. If any of the peanut butter sticks to the sides, push it down with a spatula. Add all remaining ingredients except xanthum gum and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top. Sprinkle in the xanthum gum at the end, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 1 hour.
Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model. Remove from ice cream maker and add half the mix to a wide, shallow container. Stir in half the chocolate chunks and chopped peanuts. Repeat with the remaining mix and add-ins.
If you like a soft-serve consistency, you’ll be able to serve it right away. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight.
It’s so easy to make new keto ice cream flavour when you have a great base. This peanut butter chocolate chunk keto ice cream is just one of many to come. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.