This peanut butter keto ice cream is so creamy and peanut buttery, you won't believe it isn't from a local ice cream parlor. And this keto 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 PEANUT BUTTER ICE CREAM RECIPE
Keto 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 a keto friendly ice cream that tastes like legit ice cream, this peanut butter keto 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, a low carb ice cream recipe doesn't get any better than this easy keto peanut butter ice cream - especially if you love, love LOVE, peanut butter like I do!
One of the best parts about this keto friendly 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 peanut butter and chocolate combo.
Sweeteners To Use
To make this ice cream as creamy as possible without adding any sugar, 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. It's also totally keto-friendly!
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 keto 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 to make this ice cream 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 keto ice cream is using a food scale.
Now, 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.
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 keto 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!
This is one of the lowest carb keto-friendly ice cream recipes you'll find - each scoop has only 2 NET CARBS!
And the rest of the macros for 1 scoop are pretty great too - 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 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 keto ice cream recipes that are just as delicious as this one? I hope you do because I've got a few more for you.
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 Peanut Butter Ice Cream
This peanut butter no churn keto ice cream is so creamy and peanut buttery, you won't believe it isn't from a local ice cream parlor. And this keto 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 1x
- Category: Dessert
- Method: Mason Jar
- Cuisine: Keto Low Carb
- 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.
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.
- Serving Size: 1 Scoop
- Calories: 265
- Fat: 26
- Carbohydrates: 3
- Fiber: 1
- Protein: 3
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