Keto Peanut Butter Ice Cream
The Ultimate Peanut Butter Caramel Sundae: Peanut Butter Ice Cream + Peanut Butter Caramel Sauce + Roasted Salted Peanuts = Heaven on Earth. The creaminess of this keto peanut butter ice cream reason is out of this world and just 4 net carbs per serving. You’ve never had homemade ice cream quite like this! I promise you’re going to love this low carb ice cream recipe!
While on my Ben & Jerry’s core ice cream attempt the other day I also made a Peanut Butter Ice Cream with a Caramel Core. Unfortunately, the caramel became way too hard in the freezer. Fortunately, it was still delicious. And it’s easier to just drizzle the sauce on top of the ice cream anyway.
I keep thinking about what is left of this keto ice cream recipe in the freezer. I know I shouldn’t go eat it all but I probably will. I try to be honest.
My husband loves peanut butter and chocolate together. When I worked at Friendly’s while we were dating he would also come to visit me and get vanilla ice cream with peanut butter sauce and hot fudge. If you like that combo too try this ice cream with my hot fudge on top.
Ice Cream Ingredients:
Heavy cream – Heavy whipping cream adds that creamy texture and helps mesh all the flavors.
Almond milk – Using almond milk is a great way to add in some protein while keeping this ice cream low carb. Just make sure that you’re using unsweetened almond milk.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. For homes with pets, you can sub in allulose for the xylitol. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. I offer alternatives in the recipe for using sweeteners like monk fruit.
Pure vanilla extract – Adding vanilla enhances the other flavors and gives the ice cream a natural sweetness.
Glycerin – The vegetable glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
Egg yolks – Adding egg yolks makes ice cream incredibly rich and creamy. If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Peanut flour or peanut butter – Either will work for that yummy peanut flavor!
Peanut Butter Caramel Sauce:
Butter – The perfect addition for a buttery smooth texture.
Heavy cream – Using cream helps to add a bit of thickness to the sauce.
Sugar-Free Sweetener – My go-to sweetener of choice! It tastes pretty close to cane sugar without the carbs.
Vanilla – Vanilla extract is a great flavor enhancer.
Salt – A pinch of salt enhances the other flavors and cuts the sweetness.
Peanut flour or peanut butter – Peanut flour is often used in recipes to replace having to add natural peanut butter or to reduce the fat. Either will work in the peanut butter caramel sauce.
How To Make This Keto Peanut Butter Ice Cream Recipe
Ice Cream Directions: Combine all the ingredients in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer’s instructions. For hard ice cream freeze the ice cream until firm. At least 2 hours. For softer ice cream, soft-serve consistency, you can serve a bowl right from the ice cream machine.
Caramel Sauce Directions: Combine the first three ingredients and cook over medium-low heat until bubbly, slightly thickened, and lightly browned. Remove from the heat and add the other ingredients. Cool to room temperature. Store in the fridge. If it solidifies just reheat and stir for it to come back together.
Expert Tip: If it is taking too long to cook turn it up to medium heat but whisk constantly.
The caramel sauce is so delicious you might want to make a double batch and have some in the back of the fridge for those treat cravings.
Variations
Coconut Milk – If you don’t want to use almond milk, you can use carton coconut milk instead. Try this recipe for a dairy-free peanut butter ice cream.
Dark Chocolate – Adding some sugar-free dark chocolate chips or dark chocolate shavings would be amazing for a chocolate peanut butter sundae. Mix in 1/4 cup cocoa powder to the ice cream base for a chocolate peanut butter ice cream.
Peanut Butter Swirls – Swirl in some creamy peanut butter after the ice cream finished churning. Swirls of peanut butter are a favorite of the kids (and adults) in my house.
Peanut Butter Cups – If you have some keto peanut butter cups you can chop them up and mix in when the ice cream has finished churning. I like the ones from ChocZero.
Nuts – You can add peanuts or the nut of your choice as a mix-in after the ice cream churns as well. Or use as a topping.
Whipped Cream – This is a sundae classic and a delicious addition.
Common Questions
What can you use besides a high-speed blender for this ice cream recipe?
If you don’t have a blender, you can use a food processor as well. Either will do a great job at creating the consistency and texture needed for this ice cream mixture.
How long can you keep this keto dessert in the freezer?
As long as you keep homemade peanut butter ice cream covered and sealed properly, it should remain fresh for up to 3-4 months.
Love this recipe? Try my Pistachio Ice Cream next!
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Keto Peanut Butter Ice Cream with Peanut Butter Caramel Sauce
Equipment
Ingredients
- 2 cups heavy cream
- 2 cups almond milk
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tbsp vanilla
- 1 tbsp glycerin
- 3 egg yolks***
- 1/2 cup peanut flour or peanut butter
Peanut Caramel Sauce (makes enough for about 2-3 sundaes - double if desired):
- 4 tbsp butter
- 4 tbsp heavy cream
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1/2 tsp vanilla
- 1/2 tsp salt
- 2 tbsp peanut flour or peanut butter
Instructions
Ice Cream Directions:
- Combine all the ingredients in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. For hard ice cream freeze the ice cream until firm. At least 2 hours. For softer ice cream you can eat some right from the machine.
Peanut Butter Caramel Sauce Directions:
- Combine first three ingredients and cook over medium low heat until bubbly, slightly thickened, and lightly browned. Remove from the heat and add the other ingredients. Cool to room temperature. Store in the fridge. If it solidifies just reheat and stir for it to come back together.
Notes
Nutrition
Originally Published July 17, 2016. Revised and Republished May 2, 2022.
So delicious!! I’m a PB lover & this is the best.
I’m not sure why but I used the cuisinart ice cream attachment for my stand mixer for 30 minutes mixing (bowl was in freezer for 4 days prior) and mixture was barely thick. Could it be the ingredients? I went ahead and transferred to bowls and they are in freezer now. Not sure it is worth keeping the bowl or not.
How cold is your freezer? Was the bowl solid? You can shake it and see if you feel the liquid slushing around. How hot is your kitchen? Did you check around 20 min? It’s possible to go too long and it will melt.
In your narrative you said “For pet-free houses sub in allulose for the xylitol.” Did you mean to say that in an household WITH pets, not pet-free, to substitute allulose for the xylitol? We have pets and, consequently, we don’t have xylitol in the house because of the danger it poses to them.
Yup, thanks for catching that typo. I will edit it.
Hi, Can I sub out heavy cream with coconut cream?
I have a dairy free peanut butter ice cream: https://joyfilledeats.com/peanut-butter-swirl-ice-cream
Absolutely tasty! Thanks so much. Two questions. Why use glycerin? and where’s the nutrition info, I’ve looked for it and can’t see it on the page? Thanks a bunch!
DeeGee
The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.
This is an older recipe I hadn’t gotten a chance to add nutrition info to. I just updated it.
Wondering if I can sub the peanut flour for actual peanut butter?
Yes, that should be fine!
OMG!!! I was raised in Western New York and went to Friendly’s often!!! I miss the peanut butter and hot fudge sundae with the Reese’s cup and whip cream!!! Can’t wait to try this soon!!!
Is this peanut butter sauce like the one that was used there?
No, this is more like a caramel. To make a peanut sauce like that one you really just need to thin the peanut butter. Peanut oil would be the best thing to thin it with.
I like your page. I am trying to do low carb and these recipes are very helpful.
What do YOU do for your eggs? Do you leave them raw? If I choose to leave them raw, are eggs purchased from Walmart sufficient?
I just use regular grocery store eggs like the ones from Wal-Mart raw. If you research the chance of salmonella from raw eggs it is very low. I don’t worry about it.
Approximately what is the serving size?
What is the serving size, please?
What kind of ice cream maker did you use? This looks amazing!!!
I have a Cuisinart ice cream maker like this one: http://amzn.to/2p9CIs7
Where do you get glycerin?
Hi Gayle, I’ve ordered it from Amazon and iherb. Just search “vegetable glycerin”.