Today we’re going to make a tasty keto peanut butter ice cream. This recipe is perfect for anyone following a keto diet who misses having ice cream. It’s creamy, rich, and full of peanut butter flavor.
The best part? You don’t need any special equipment to make it. Just a few simple ingredients and a mason jar are all you need. This recipe is great for hot summer days or anytime you want a cool, refreshing treat.
It’s low in carbs but high in flavor, so you can enjoy it without worrying about breaking your diet. Let’s get started and see how easy it is to make this delicious keto-friendly dessert at home.
👍 Why You’ll Love This Recipe
No special equipment needed: Unlike many ice cream recipes, you don’t need an ice cream maker for this one. All you need is a mason jar.
Great peanut butter flavor: If you’re a peanut butter lover, this ice cream is for you. It’s packed with peanut butter flavor in every bite. You get all the nutty, creamy goodness of peanut butter in a cool, refreshing form.
Creamy texture: Despite being made without traditional ice cream ingredients, this keto version is incredibly creamy. The heavy cream and peanut butter combine to create a smooth, rich texture that’s just as satisfying as regular ice cream.
✨ Recipe Ingredients
- 7 fl oz (210ml) Heavy Cream
- 3 1/2 tablespoons Natural Peanut Butter
- 1/3 Cup Allulose (I recommend this Allulose – amazon link)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
👨🍳 How To Make
Follow this recipe to make the best keto peanut butter ice cream:
Step 1
Add the heavy cream and peanut butter to a mason jar (I used a 24-oz one). Mix gently.
Step 2
Add the rest of the ingredients.
Step 3
Close the lid tightly and shake for a few minutes (the longer, the better!).
Step 4
When you notice the heavy cream starting to thicken, place the jar in the freezer for at least 4 hours.
Step 5
Enjoy this delicious keto peanut butter ice cream!
💡Tips
1. Shake Thoroughly For Best Results
The shaking step in this recipe is crucial for achieving a smooth, creamy texture. Don’t rush this part. Shake the jar vigorously for at least 3-5 minutes. You might even want to make it a mini workout!
The more you shake, the more air you incorporate into the mixture, which will result in a lighter, fluffier ice cream. If your arms get tired, take a short break and then continue. You’ll know you’re done when the mixture has noticeably thickened and coats the sides of the jar.
2. Experiment With Flavors
While the basic recipe is delicious on its own, don’t be afraid to experiment with additional flavors. You could add a tablespoon of unsweetened cocoa powder for a chocolate peanut butter version.
A dash of cinnamon can add warmth and complexity. For a hint of saltiness that complements the peanut butter, try adding a small pinch of sea salt flakes. Just remember to keep any additions keto-friendly to maintain the low-carb profile of the ice cream.
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Keto Peanut Butter Ice Cream
Print RecipeIngredients
- 7 fl oz Heavy Cream (210ml)
- 3 1/2 tablespoons Natural Peanut Butter
- 1/3 Cup Allulose (I recommend this Allulose – amazon link)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Add the heavy cream and peanut butter to a mason jar (I used a 24-oz one). Mix gently.
- Add the rest of the ingredients.
- Close the lid tightly and shake for a few minutes (the longer, the better!).
- When you notice the heavy cream starting to thicken, place the jar in the freezer for at least 4 hours.
- Enjoy this delicious keto peanut butter ice cream!
