Peanut Butter Chocolate Ice Cream (v)

Ditch the sugar-laden ice cream and get some of our low carb Peanut Butter Chocolate Ice Cream in your life!

Peanut Butter Chocolate Ice Cream (v)

Prep time 20 minutes

Cook time 10 minutes

Chill time 6 hours

Serves 10


70g Butter

4 tbsp. Crunchy Peanut Butter

1 tbsp. Stevia

2 Egg Yolks

1 tsp. Vanilla Extract

30g 85% Dark Chocolate

660ml Double Cream

100g Salted Peanuts

Preparation Method

  1. Place the butter, peanut butter and stevia in a pan. Heat over a low heat, being careful not to let it boil.
  2. Whisk the egg yolks and vanilla extract in a small bowl. Slowly add the egg yolks to the pan and stir well to combine, then set aside.
  3. Make the chocolate sauce. Roughly chop the dark chocolate and place in a microwavable bowl. Add 60ml double cream and heat in the microwave for 30-45 seconds. Mix well until smooth, then set aside.
  4. Whisk 600ml double cream until it forms stiff peaks. Gently fold in the butter and egg mixture. You may have to gently warm the butter mixture so it forms a liquid before folding in.
  5. Spoon about half of the ice cream mixture into a large ice cream tub. Drizzle the chocolate sauce over the ice cream and top with the remaining ice cream mixture.
  6. Use a knife to gently swirl the chocolate sauce into the ice cream.
  7. Cover the tub with a lid and place in the freezer for 4-6 hours to freeze.
  8. Serve the ice cream topped with the salted peanuts.

Nutritional values per serving

Calories 509 kcal |Carbohydrates 4g |Total Fat 52g |Protein 6g|

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