Chocolate Peanut Butter Ice Cream

Ingredients (Makes 4 servings)

• 1 1/2 cups heavy cream
• 1/2 cup unsweetened almond milk (or any low-carb milk)
• 1/3 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol (or other keto-friendly sweetener, adjust to taste)
• 1/4 cup sugar-free peanut butter (natural, creamy)
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Blend the Ingredients:

• In a blender, combine heavy cream, almond milk, cocoa powder, erythritol, peanut butter, vanilla extract, and salt.
• Blend until smooth and well-mixed. Taste and adjust the sweetness if needed.

2. Chill the Mixture:

• Pour the mixture into a bowl or container and chill in the refrigerator for 1-2 hours. This helps it freeze better in the next step.

3. Make the Ice Cream:

• If Using an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes until thick and creamy.
• If Not Using an Ice Cream Maker: Pour the mixture into a freezer-safe container and freeze. Stir every 30 minutes for 2-3 hours to break up any ice crystals, until the ice cream reaches a creamy texture.

4. Serve:

• Once the ice cream is fully frozen, scoop it into bowls and serve. For extra flavor, drizzle with a small amount of melted sugar-free chocolate or a sprinkle of crushed nuts if desired.
  

Tips:

• For Extra Creaminess: Add a tablespoon of MCT oil or vodka to keep the ice cream softer in the freezer.
• Storage: Store leftovers in an airtight container for up to a week. Allow the ice cream to soften at room temperature for 5-10 minutes before scooping.

Nutritional Information (Per Serving, approx.):

• Calories: 250
• Fat: 24g
• Net Carbs: 3g
• Protein: 5g

This Keto Chocolate Peanut Butter Ice Cream is rich, satisfying, and easy to make, giving you all the decadent flavors without the carbs! Enjoy a bowl whenever you’re in the mood for a keto-friendly frozen treat.