Low-Carb and Keto Peanut Butter Ice Cream (No Churn)

This keto peanut butter ice cream recipe makes rich and creamy peanut butter ice cream with high-protein ingredients and no added sugar. All-natural peanut butter is blended, then swirled into the ice cream mixture for a rich, nutty flavor. Toss in chopped peanuts or dark chocolate (or both!). This is a delicious homemade ice cream without the sugar crash that comes with the classic version. The best part? No ice cream maker required. 

I love a good keto ice cream recipe, and this peanut butter version is another flavor I developed after sharing this post for my Keto Cottage Cheese Ice Cream (4 Flavors).

The ice cream base is made with blended cottage cheese, which ups the protein and gives it a surprisingly smooth, creamy texture that's just like regular ice cream. 

Simple, real-food ingredients in this keto peanut butter ice cream recipe keeps this a naturally good-for-you option when those ice cream cravings hit.

It's not only low-carb, gluten-free, and sweetened without refined sugar, but it's also free of sugar alcohols and other additives found in store-bought keto ice creams that can upset sensitive stomachs. 

A mix of heavy cream, cottage cheese, and natural peanut butter creates a rich peanut butter flavor, while an allulose-based sweetener adds clean sweetness and a softer, scoopable texture. 

why you'll love this recipe

Delicious ice cream that's also blood sugar friendly is not as challenging to make as you might think.

And once you get a base recipe down, it's so fun and easy to create other flavor variations!

This delicious recipe is not just a great option for anyone following a keto lifestyle- it's also high in protein and blood sugar friendly. 

What I love about it:

• It's made with simple ingredients.
• A monkfruit-allulose blend keeps it blood sugar-friendly and helps prevent the ice cream from freezing rock solid. 
• Cottage cheese adds protein and richness. 
• It's an easy recipe, just mix-and-freeze.
• No artificial ingredients or preservatives like store-bought "healthy" ice creams.
• Customizable with your favorite mix-ins.

the ingredients

Here's a look at the main ingredients you'll need for this low carb ice cream recipe:

• Cottage cheese: When blended, the cheese curds break down and create a thick, smooth mixture. Cottage cheese also gives this ice cream 11 g protein per serving, so it's a high-protein win.
• Heavy whipping cream: Heavy cream or whipping cream adds lightness to the ice cream. If desired, you can also use full-cat coconut milk.
• Peanut butter: Make sure you're using all-natural peanut butter-the drippy kind with no added sugars or oils. 
• Granulated monkfruit sweetener with allulose: This sweetener blend is ideal since it adds a clean sweetness to the ice cream with no after taste. An allulose blend is best for keto ice cream because it adds softness to the mixture. 
• Egg yolks*: This optional ingredient will give you ice cream that is richer and smoother since egg yolks are a natural emulsifier and help reduce the formation of large ice crystals.
• Vanilla extract and sea salt: Add-ins that will bring out the peanut butter flavor. 

*Note: I've added two egg yolks to this recipe to create an even smoother base that is a little closer to a custard ice cream. While I like the addition of egg yolks, I don't believe it's entirely necessary, so I've written the recipe to give you both options. 

the process

Here's a look at how to make this keto peanut butter ice cream, but be sure to scroll to the bottom of the page to view the printable recipe card. 

• Add the cottage cheese to a food processor. Process on high for about 30 seconds or until it's smooth. Blend until smooth and creamy, then add the peanut butter and process again. (If you're not using egg yolks, add the remaining ingredients to the food processor, except for any mix-ins).
• Add the cream and sweetener to a saucepan set over medium heat. Warm the mixture for 2-3 minutes until it's hot, but don't let it boil.
• Add the egg yolks to a small bowl. While whisking, slowly pour in a spoonful of the hot cream mixture. Repeat with another spoonful to temper the egg yolks. Slowly pour the egg yolks into the saucepan with the hot cream, whisking as you pour them in. Heat for about 3 minutes, or until it thickens slightly.
• Remove from heat and stir in the vanilla extract and salt. Let the mixture cool a bit. Add the egg yolk mixture to the food processor. Process to mix well, then scrape the sides down and process again. 

• Line a loaf pan with parchment paper or plastic wrap. Pour the peanut butter ice cream mixture into the loaf pan. Drizzle peanut butter on top and add the chopped peanuts. Use a spoon or butter knife to gently swirl the mix-ins into the ice cream. 
• Transfer to the freezer for 1 hour. Stir the mixture, then return to the freezer for at least another 3-4 hours.

Tip: Before serving, let the ice cream sit at room temperature to soften for about 20 minutes. 

recipe tips

• This ice cream recipe is easy to adjust to your own taste. If you find that you'd like a stronger peanut butter flavor, feel free to add 1-2 tablespoons more. Same with the sweetener, you can adjust the sweetness level to your preference. 
• Stirring the ice cream an hour after freezing helps break up ice crystals, helps the batch freeze more evenly, and helps with consistency. This step is ideal for no-churn ice cream, but it's not a must, so don't worry if you end up skipping it. 
• If you do not have a food processor, you can blend the cottage cheese and other ice cream ingredients in a high-speed blender. I do not recommend an immersion blender since it won't create a smooth enough consistency.

a note about the sweetener

If you've ever made a keto ice cream that turned into a frozen brick, it's likely the sweetener was the culprit.

Any low-carb sweetener blend with erythritol can do that, as erythritol can crystallize as it freezes. This results in an icy texture.

Allulose behaves much more like sugar, which helps keto ice cream stay softer, creamier, and easier to scoop.

I like a blend of monk fruit and allulose because it has a clean sweetness without the cooling sensation that erythritol can leave behind. 

If you have pure granulated allulose, you can use that as well, but I recommend increasing the amount to your own taste since pure allulose is not as sweet. 

variations

• Add sugar-free chocolate chips or chopped dark chocolate. Serve it with warmed-up Keto Chocolate Sauce for a healthier "hot fudge" inspired treat. 
• Mix in frozen berries for a PB&J ice cream.
• Stir in chocolate protein powder to up the protein and create a chocolate peanut butter ice cream.
• Add a couple of tablespoons of maple syrup for a subtle maple flavor that still keeps things low-sugar.

you might also love

• Almond Flour Peanut Butter Cookies
• Dark Chocolate Almond Butter Cups
• No-Bake Protein Brownie Bites
• High-Protein Cheesecake