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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Keto Peanut Butter Ice Cream

    Keto Peanut Butter Ice Cream

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free Recipes

    Published: May 2, 2022 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for Keto Peanut Butter Ice Cream with Peanut Butter Caramel Sauce
    pinterest image for Keto Peanut Butter Ice Cream with Peanut Butter Caramel Sauce

    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! 

    caramel sauce being poured

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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    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.

    spoon with caramel and nuts

    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 pet-free houses 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!

    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.

    dish of keto peanut butter ice cream

    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 you can eat some 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.

    keto peanut butter ice cream topped with caramel

    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 ¼ cup cocoa powder to the ice cream base for a peanut butter chocolate ice cream.

    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 mix in peanuts or the nut of your choice after the ice cream churns as well. Or use as a topping.

    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 it covered and sealed properly, it should remain fresh for up to 3-4 months.

    Love this recipe? Try my Pistachio Ice Cream next!

    spoon of keto peanut butter ice cream with peanut butter caramel sauce and peanuts

     

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    keto peanut butter ice cream topped with caramel

    Keto Peanut Butter Ice Cream with Peanut Butter Caramel Sauce

    Keto Peanut Butter Ice Cream with Peanut Butter Caramel Sauce is completely sugar-free, low carb, keto, and delicious! Just 4 net carbs!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 241.2
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    • 2 cups heavy cream
    • 2 cups almond milk
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 tablespoon vanilla
    • 1 tablespoon glycerin
    • 3 egg yolks***
    • ½ cup peanut flour or peanut butter

    Peanut Caramel Sauce (makes enough for about 2-3 sundaes - double if desired):

    • 4 tablespoon butter
    • 4 tablespoon heavy cream
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ teaspoon vanilla
    • ½ teaspoon salt
    • 2 tablespoon peanut flour or peanut butter
    US Customary - Metric
    Prevent your screen from going dark

    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

    *** Raw Egg Yolks - If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 241.2 | Carbohydrates: 5.1g | Protein: 4.3g | Fat: 23g | Saturated Fat: 13.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 109.1mg | Sodium: 196.6mg | Potassium: 135.2mg | Fiber: 1.1g | Sugar: 2.9g | Vitamin A: 838.1IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published July 17, 2016. Revised and Republished May 2, 2022.

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    Reader Interactions

    Comments

    1. Nicole says

      July 22, 2020 at 12:57 am

      Hi, Can I sub out heavy cream with coconut cream?

      Reply
      • Taryn says

        July 22, 2020 at 10:47 am

        I have a dairy free peanut butter ice cream: https://joyfilledeats.com/peanut-butter-swirl-ice-cream

        Reply
    2. DeeGee says

      August 24, 2019 at 7:44 am

      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!
      DeeGee5 stars

      Reply
      • Taryn says

        August 26, 2019 at 4:06 pm

        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.

        Reply
    3. Joanie says

      July 30, 2019 at 10:08 am

      Wondering if I can sub the peanut flour for actual peanut butter?

      Reply
      • Taryn says

        July 30, 2019 at 10:50 am

        Yes, that should be fine!

        Reply
    4. Kelly says

      January 01, 2018 at 11:57 am

      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?

      Reply
      • Taryn says

        January 01, 2018 at 9:12 pm

        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.

        Reply
    5. Diane Strickland says

      June 04, 2017 at 10:46 pm

      I like your page. I am trying to do low carb and these recipes are very helpful.

      Reply
    6. Lindy says

      May 26, 2017 at 3:11 pm

      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?

      Reply
      • Taryn says

        May 26, 2017 at 5:04 pm

        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.

        Reply
    7. Sandy Munn says

      May 26, 2017 at 1:01 pm

      Approximately what is the serving size?

      Reply
      • Sharon Young says

        November 08, 2017 at 3:14 pm

        What is the serving size, please?

        Reply
    8. Libby says

      May 02, 2017 at 2:18 pm

      What kind of ice cream maker did you use? This looks amazing!!!

      Reply
      • Taryn says

        May 04, 2017 at 10:16 am

        I have a Cuisinart ice cream maker like this one: http://amzn.to/2p9CIs7

        Reply
    9. Gayle says

      October 30, 2016 at 4:03 pm

      Where do you get glycerin?

      Reply
      • Taryn says

        October 30, 2016 at 6:43 pm

        Hi Gayle, I've ordered it from Amazon and iherb. Just search "vegetable glycerin".

        Reply

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