Keto Chocolate Peanut Butter Ice Cream

So I finally caved and ordered the DASH My Pint Electric Ice Cream Maker Machine and am LOVIN’ IT!!! It makes a small portion of ice cream, a pint, so you are also safe from the temptation of overeating.

And this chocolate peanut butter ice cream almost brought tears to my eyes, so thank goodness there was just a pint of it.

Ingredients

1/4 cup coconut milk
1/4 cup 35% cream
1/4 cup unsweetened almond milk
2 Tbsp monkfruit sweetener
2 Tbsp cocoa powder
1 Tbsp sugar-free peanut butter

Yields: 1 serving
Per serving*:
Calories: 364
Net carbs: 4
Protein (grams): 8
Fat (grams): 29

Prep time: 2 min
Cook time: 10 min
Total time: 4 hours 12 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, whisk together all the ingredients over medium-high heat and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!

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Keto Chocolate Peanut Butter Ice Cream

Yield: 1

Author: Georgiana Elias

Prep time: 2 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 12 M

So I finally caved and ordered the DASH My Pint Electric Ice Cream Maker Machine and am LOVIN’ IT!!! It makes a small portion of ice cream, a pint, so you are also safe from the temptation of overeating. And this chocolate peanut butter ice cream almost brought tears to my eyes, so thank goodness there was just a pint of it.

Ingredients

• 1/4 cup coconut milk
• 1/4 cup 35% cream
• 1/4 cup unsweetened almond milk
• 2 Tbsp monkfruit sweetener
• 2 Tbsp cocoa powder
• 1 Tbsp sugar-free peanut butter

Instructions

1. In a small saucepan, whisk together all the ingredients over medium-high heat and bring them to a slow simmer.
2. Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refridgerate a minimum of 4 hours or overnight, until chilled.
3. Pour the ice cream mixture into the churner and turn it on.
4. Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.
5. Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!

Calories

364

Fat (grams)

29

Net carbs

4

Protein (grams)

8

* Net carbs may vary based on brands used

Created using The Recipes Generator