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I’m probably a really rare breed regarding the fact that I’m probably one of very few people on the ketogenic diet who isn’t THAT MUCH into peanut butter.
Don’t get me wrong, I really love some of my keto peanut butter treats, for example, my keto peanut butter milkshake or my keto peanut butter fat bombs, but I’m not one of those people who can eat it with a spoon.

But this keto peanut butter ice cream has shown me another world.
Oh my, this is good.
It’s actually my favorite keto ice cream that I made so far.

It’s just so creamy and comforting, and it satisfies any sweet cravings I may get in an instant.
Usually, I sprinkle a bit of sugar-free chocolate and a handful of chopped peanuts on top of my serving as well – the added crunchiness is absolutely perfect for this recipe!

If you’re a peanut butter fan – this keto ice cream recipe will probably blow your socks off!
But even if you’re not the biggest peanut butter fan like me – this keto peanut butter ice cream will probably blow your socks off!

It’s pretty easy but does require a bit of your time.
But trust me, it’s absolutely worth it!
 
Keto Peanut Butter Ice Cream
 

Keto Peanut Butter Ice Cream

 

KETO PEANUT BUTTER ICE CREAM INGREDIENTS:

This section is where I go a bit more in-depth about the ingredients you’ll need for this recipe. ☺️

(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
 

  • heavy cream
  • powdered erythritol:

    Why do I love Erythritol so much?
    In my opinion, Erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • all-natural peanut butter:
    Try to go for all-natural peanut butter without any sugar added.
    You won’t find peanut butter without any sugar/carbs because peanuts contain sugar naturally but you shouldn’t find any sugar in the ingredients list.
    The only ingredients added should be peanuts, water and/or salt.
  • eggs: one whole egg and two egg yolks
  • vodka or gin
    Adding (low carb) booze like gin or vodka will improve the consictency of the ice cream.
    Booze that’s high in alcohol content has a very low freezing point and adding even very small amounts will lower the freezing point for your ice cream as well.

    I tried both versions for this recipe and I can tell you that I highly recommend adding vodka or gin to your ice cream.

    Don’t worry if you think that it will kick you out of ketosis – like I already mentioned, you only need about 2-3 tsp for the whole recipe.
    This amount is so miniscule that it most certainly won’t affect your state of ketosis whatsoever.

  • (optional) vanilla pod or sugar-free vanilla extract

  •  
    Keto Peanut Butter Ice Cream
     

    Keto Peanut Butter Ice Cream
     

    KETO PEANUT BUTTER ICE CREAM RECIPE CARD:

     

    Category, , , , , DifficultyBeginner

    No need to abstain from ice cream on the ketogenic diet! This keto peanut butter ice cream only has 2.8g net carbs per serving!

    Keto Peanut Butter Ice Cream

    Yields6 Servings
    Prep Time10 minsCook Time10 minsTotal Time4 hrs 20 mins

    Ingredients You'll Need:
     1 cup heavy cream (250ml)
     ¾ cup powdered erythritol (approx. 2.6oz/75g)
     4 tbsp all-natural peanut butter (approx. 50g)
     2 egg yolks
     1 whole egg
     2 tsp vodka or gin (optional, but highly recommended)
    Optional (for serving):
     a handful of chopped peanuts

    Instructions:
    1

    Add the heavy cream, peanut butter, and vanilla extract to a non-sticking pot and bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
    All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    7

    Follow the specific instructions of your personal ice cream maker.
     
    ☝︎ If you decide to add chopped peanuts to your peanut butter ice cream, make sure to add them in the last 5 minutes to your ice cream maker. Some ice cream makers can have problems with bigger chunks like nuts or chocolate chips - make sure to read your instruction manual before you decide to add chunky bits!
     

    Without Ice Cream Maker:
    8

    (Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
    (Will lower freezing point and improve consistency of your ice cream.)
     

    9

    Place the bowl in your freezer.
     

    10

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    11

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
     

    12

    Enjoy served with a few chopped peanuts sprinkled on top!
     

    Store:
    13

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Nutrition Facts

    Serving Size 1 scoop of ice cream

    Servings 6


    Amount Per Serving
    Calories 241
    % Daily Value *
    Total Fat 23.4g36%
    Total Carbohydrate 2.8g1%
    Dietary Fiber 0g
    Protein 5.3g11%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients You'll Need:
     1 cup heavy cream (250ml)
     ¾ cup powdered erythritol (approx. 2.6oz/75g)
     4 tbsp all-natural peanut butter (approx. 50g)
     2 egg yolks
     1 whole egg
     2 tsp vodka or gin (optional, but highly recommended)
    Optional (for serving):
     a handful of chopped peanuts

    Directions

    Instructions:
    1

    Add the heavy cream, peanut butter, and vanilla extract to a non-sticking pot and bring it to a boil.
    Keep stirring while the heavy cream begins to boil.

    ☝︎ It's easier to do this in a non-sticking pot and on medium-high heat instead of high heat.
    Both will help to avoid burning the heavy cream.

     

    2

    In a separate bowl, whisk the eggs and the powdered erythritol until you get a foamy, pale yellow-colored mixture.

    ☝︎ The bowl should be big enough to hold both the egg mixture and the heavy cream mixture.
     

    3

    Place the big bowl with the egg mixture on top of a pot that's filled with water.
    This will be our self-made double boiler for this time being.
     

    4

    Bring the water in the pot to a boil and start to drizzle in the heavy cream mixture into the egg mixture.
    All of the heavy cream-vanilla-mix is going to be added into the bowl with the egg mixture.
     

    5

    Keep stirring constantly for approx. 5-7 minutes until the mixture thickens up.

    ☝︎ The mixture is thick enough once you can dip a metal spoon in the mix and the backside of the spoon remains covered.
    (It should look like a thin layer covering a spoon - if it rather looks like something reminding you of a spiderweb - keep stirring for a bit longer.)

     

    6

    Let the mixture cool down and chill it in the fridge for at least 30 minutes.
     

    With Ice Cream Maker:
    7

    Follow the specific instructions of your personal ice cream maker.
     
    ☝︎ If you decide to add chopped peanuts to your peanut butter ice cream, make sure to add them in the last 5 minutes to your ice cream maker. Some ice cream makers can have problems with bigger chunks like nuts or chocolate chips - make sure to read your instruction manual before you decide to add chunky bits!
     

    Without Ice Cream Maker:
    8

    (Optional, but highly recommended): Add 2-3 tsp of vodka or gin.
    (Will lower freezing point and improve consistency of your ice cream.)
     

    9

    Place the bowl in your freezer.
     

    10

    Stir the mixture every 60 minutes for the first two hours and every 30 minutes afterward.
     

    11

    I've found that the ice cream has the best consistency after approx. 5 hours in the freezer.
    So if you start in the morning you should be able to enjoy your perfect keto butter pecan ice cream in the afternoon.

    BUT:
    You can also store the ice cream for a while in your freezer and achieve a similar consistency by taking out the ice cream approx. 15 minutes before you plan on enjoying it.
    Don't worry if it's rock solid when you take it out of the freezer, that's normal and the consistency will be great once the 15 min are over!
     

    12

    Enjoy served with a few chopped peanuts sprinkled on top!
     

    Store:
    13

    Fill your ice cream into a suitable container.
    I recommend consuming the ice cream within 1-2 weeks.
    Our ice cream doesn't contain any preservatives, that's why it isn't as durable as store-bought ice cream.
    (It probably won't last long anyway because it's sooo delicious!)
     
     

    *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
    Thank you for supporting my site!

    **(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

    Easy Keto Peanut Butter Ice Cream

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

     

    REFRESHING KETO SUMMER TREATS:

     
    Check out these posts too:
     

  • Sugar-Free Keto Vanilla Milkshake
  • Incredibly Good Keto Chocolate Ice Cream
  • Sugar-Free Keto Blueberry Mousse
  • Easy Keto Peanut Butter Milkshake
  • Incredibly Creamy Keto Butter Pecan Ice Cream
  •  

     
    Keto Peanut Butter Ice Cream
     
     

    Hello there!
    I’m Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
    Click here, to learn more about me.

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