This keto ice cream is so creamy and peanut buttery, you won't believe it isn't from a local ice cream parlor. And this sugar free ice cream recipe is super easy to make since all you have to do is shake 4 ingredients together in a mason jar. Oh, and each scoop has only 2 NET CARBS!
THE BEST KETO ICE CREAM RECIPE
Low carb ice cream brands have been popping up left and right in the grocery stores the past year.
But I have never been a fan of these ice creams because, well, they simply don't taste like ice cream. Either the texture is way off, it lacks in flavor, or the flavor just tastes fake.
And on top of that, a small container typically costs upwards of $5!
Well, if you're like me and have been frustrated finding an easy keto ice cream that tastes like legit ice cream, this keto peanut butter ice cream recipe is the truth. It is super creamy and soft with a deliciously smooth peanut butter flavor, and the texture is on point.
You seriously won't believe how much this tastes like actual ice cream.
And not only is this incredibly tasty, but it is as easy as 1,2,3, to make.
All you need is a mason jar - no ice cream machine, no ice cream maker, and no churning necessary.
So, trust me when I say, an easy low carb ice cream recipe doesn't get any better than this - especially if you love, love LOVE, peanut butter like I do!
INGREDIENTS
One of the best parts about this homemade ice cream recipe is that you only need a few simple ingredients to make it.
Well, and a freezer, of course.
Here are the ingredients you'll need:
- ⅞ Cup Heavy Cream
- Heaping ⅓ Cup Allulose (or 3 Tbsps. Confectioners Erythritol)
- 3 Tbsps. No sugar added peanut butter
- ½ Teaspoon Pure vanilla extract
- Pinch of salt
Seriously, how simple are those!
And if you want to take this ice cream to the next level, feel free to add some keto-friendly chocolate chips for a little chocolate chip peanut butter ice cream.
By the way, if you have any leftover peanut butter you should definitely use it to make my keto smoothie recipe. It's absolutely delicious, filled with peanut butter flavor, and it's so easy to make too.
Sweeteners To Use
To make this keto ice cream without sugar as creamy as possible, we will be using allulose.
And if you've never heard of allulose before, it is a zero calorie and zero sugar sweetener that's a little less sweet in taste as sugar - making it perfect for the keto diet.
Most importantly though - atleast for today's ice cream recipe - is that by using allulose to sweeten the keto ice cream you'll be able to keep it super creamy for days after you freeze it. And that won't be the case if you try sweetening it with erythritol or monk fruit.
Using Erythritol or Monk Fruit To Sweeten The Ice Cream
But with that said, you can also use confectioners erythritol for this ice cream recipe - it's just not the most ideal thing to do if you plan on freezing it for multiple days.
And if you do decide to use erythrithritol/monk fruit you'll just want to use 3 tablespoons or 27g in place of the allulose. By the way, the reason you'll want to use less is that they're both sweeter than allulose.
I do want to repeat this again - if you use erythritol, you'll want to eat your ice cream the day you make it for the softest and creamiest results. It will get super hard if you freeze it for more than 4-5 hours - so keep this in mind.
I want you to have the best ice cream results as possible, and I'd be remiss if I didn't really drive that point home.
While we're on the topic of sugar, you will want to make sure you use peanut butter that has no sugar added to it to keep this ice cream as keto friendly as possible.
HOW TO MAKE KETO PEANUT BUTTER ICE CREAM
As I mentioned, the only other thing you'll need along with your ingredients is a mason jar.
You will want to use a mason jar that is at least 16 ounces - preferrably a widemouth one - so that the ice cream fits in the jar.
But with that said, I prefer using a 24-ounce jar - it will help you shake up the ice cream since there is more room for it to move and expand in size.
Another pro tip for making this homemade ice cream is using a food scale.
This is definitely optional, and you'll still get amazing results if you don't use one, but weighing out the ingredients in grams is a big help. It will help you get as accurate as possible, so I suggest using a food scale if you have one.
Now let's make keto ice cream!
CREATING THE ICE CREAM
Ok, now that those things are covered, let's make some ice cream!
The first thing you will do is add all of your wet ingredients - peanut butter, vanilla extract, heavy cream -to the mason jar.
Next add in your dry ingredients - allulose and salt - then screw the lead on tightly.
Shake the mason jar vigorously for a couple of minutes until the heavy cream thickens up and almost doubles in size.
After you shake the ice cream, freeze the jar for somewhere around 4-5 hours, and then enjoy this creamy peanut butter ice cream.
STORING YOUR KETO ICE CREAM
This recipe will make 4 scoops of keto peanut butter ice cream.
As I mentioned earlier, if you use the confectioners erythritol, your ice cream will be BEST the day you make it. After that, it will harden up in the freezer and lose its creaminess.
But if you made this recipe with the allulose, your ice cream will last up to 3 months in the freezer and stay super creamy - you may just have to let it thaw out for a few minutes at room temperature.
Also, if you want more ice cream than just 3 scoops, you can make a few individual jars of this recipe and then transfer the ice cream to one big airtight container after the ice cream is frozen.
Then you can keep your ice cream in the freezer for a few months and always have some ready to eat!
NUTRITIONAL INFORMATION
This is one of the lowest carb ice cream recipes you'll find, making it perfect for the keto diet.
And all of the macros for 1 scoop are pretty great for keto - check them out:
- 265 Calories
- 26g Fat
- 3g Carbs
- 1g Fiber
- 2g NET CARBS
- 3g Protein
Now those are some pretty ideal keto macros!
Serve some of this homemade ice cream to your family and friends and have them guess what brand of ice cream it is.
I bet they say it is a big ice cream brand like Haagen Daz or Breyer's. They'll be blown away when you tell them it is homemade keto ice cream!
Seriously, anyone who tries this ice cream just falls in love with it and can't believe it's low carb and sugar free ice cream.
Anyway, I hope you like this keto ice cream recipe as much as I do.
If you make it, leave a comment and let me know what you think. I'd love to hear how it turns out!
MORE KETO ICE CREAM RECIPES
Want some more ice cream recipes that are just as delicious as this one? I hope you do because I've got a few more for you that are also made without an ice cream maker.
If you liked this peanut butter ice cream, you'd love these:
- Keto Vanilla Ice Cream
- Keto Chocolate Ice Cream
- Keto Strawberry Ice Cream
- Keto Cookie Dough Ice Cream
- Keto Mint Chocolate Chip Ice Cream
Keto Ice Cream Recipe | Peanut Butter Ice Cream Made In A Mason Jar
This keto ice cream is so creamy and peanut buttery, you won't believe it isn't from a local ice cream parlor. And this sugar free ice cream recipe is super easy to make since all you have to do is shake 4 ingredients together in a mason jar. Oh, and each scoop has only 2 NET CARBS!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 4 Scoops
- Category: Dessert
- Method: Mason Jar
- Cuisine: Keto Low Carb
Ingredients
⅞ Cup (205mL) Heavy Cream
Heaping ⅓ Cup (55g) Allulose or 3 Tbsps. (27g) Confectioners Erythritol
3 Tbsps. (48g) No sugar added peanut butter
½ Teaspoon Pure vanilla extract
Pinch of salt
Instructions
- Add all the wet ingredients to a mason jar that is at least 16 oz (I prefer 24 oz)
- Next add in the dry ingredients.
- Then screw on the lid tightly and shake the jar vigorously for several minutes. When the heavy cream thickens up (and almost doubles in size) freeze the jar for 4-5 hours.
Notes
The scale up function does not change the gram measurements.
If using erythritol, it's best to eat the ice cream the day you make it. Otherwise, it will freeze solid, and you'll need to let it set for around an hour at room temp for it to regain its creaminess.
Nutrition
- Serving Size: 1 Scoop
- Calories: 265
- Fat: 26
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
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Just made this today!! It's incredible Joe, thanks.
I love peanut butter so I knew I had to make this and it did not disappoint!
Only had half and half cream but I really wanted to try this. Even with half and half it was delicious! Probably just not as light and airy. I will be making this often!! Yum! Another hit on your hands! 🤤
Joe,
Being lactose intolerant, can I substitute coconut cream? And. How would I make this in my brand new ice cream maker! I await your answer.
A 70 year old diabetic admirer. I want my ice cream!!!
Hey there! I think coconut cream will work, but I'm not sure if it will in the maker ;) Let me know if you try it in there.
This is the best ice cream I've had on keto. It is so creamy and has an amazing peanut butter flavor.
Best keto ice cream I have ever made!!!! So creamy and flavor was great!
Unbelievable ice cream! Texture and taste get a 10 out of 10
The ice cream couldn’t have been easier to make and it tastes amazing. I used the Allulose but it didn’t seem to dissolve completely, the sweetener is still very granulated. Is that how it’s supposed to be? Did I get the wrong type of Allulose? (it DOES say “granulated”)
That's strange. I've never experienced that before, but try blending your allulose into a powder, should resolve the issue.
I love peanut butter and knee I had to try this one. The flavor and texture doesn’t disappoint. The problem now is sticking to just one scoop.
It’s hard finding any sugar free ice cream varieties out there for my diabetic BF so I tried this he loves it! Plus it is soft serve which he loves