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Keto Peanut Butter Ice Cream

A white bowl filled with peanut butter ice cream. The bowl is on a wooden cutting board.

5 from 2 reviews

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! 

Ingredients

Scale

7/8 Cup (205mL) Heavy Cream

Heaping 1/3 Cup (55g) Allulose or 3 Tbsps. (27g) Confectioners Erythritol

3 Tbsps. (48g) No sugar added peanut butter

1/2 Teaspoon Pure vanilla extract

Pinch of salt

Instructions

  1. Add all the wet ingredients to a mason jar that is at least 16 oz (I prefer 24 oz)
  2. Next add in the dry ingredients.
  3. 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

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