Craving something deliciously indulgent but don’t want to compromise your keto lifestyle? Our Keto Chocolate Peanut Butter Ice Cream delivers the luxurious taste and velvety texture you’d expect from premium ice cream, with a clever protein boost from cottage cheese. This isn’t just another sugar-laden frozen treat — it’s a nutrient-dense dessert that fits perfectly into your low-carb way of eating. The rich chocolate notes combined with nutty peanut butter create that classic flavor combination we all love, while the cottage cheese adds a surprisingly creamy consistency and bumps up the protein content. Who says you can’t have your ice cream and stay in ketosis too?
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What You Will Learn
In this recipe guide, you’ll discover:
How to transform simple keto-friendly ingredients into a restaurant-quality frozen dessert
The secret to achieving creamy, scoopable texture without sugar or commercial stabilizers
Why cottage cheese works as an excellent protein-rich base for keto ice cream
Techniques for preventing ice crystals that typically plague homemade ice creams
Ways to customize this recipe with different flavor variations and mix-ins
How to store your ice cream properly to maintain its texture and flavor
Tips for serving and presentation that will impress even your non-keto friends and family
Ingredients for Keto Chocolate Peanut Butter Ice Cream
1 cup full-fat cottage cheese (4% milkfat): Provides high-quality protein and creates a creamy base while adding calcium and essential nutrients without excess carbs.
½ cup peanut butter powder (sugar-free variety): Delivers concentrated peanut flavor and protein with significantly fewer calories and fats than traditional peanut butter.
2 tbsp coconut oil or MCT oil: Offers healthy fats that provide quick energy for the brain and body while helping maintain the creamy texture when frozen.
1¾ cups heavy whipping cream: Contributes essential fats that create richness and smooth mouthfeel while providing fat-soluble vitamins A, D, E, and K.
½ cup powdered allulose: Sweetens without impacting blood sugar or insulin levels, making it ideal for maintaining ketosis while satisfying sweet cravings.
2 tbsp vanilla extract: Enhances flavors naturally while providing antioxidants and subtle sweetness without added sugars.
¼ tsp sea salt: Balances sweetness and amplifies flavors while providing trace minerals necessary for proper electrolyte balance.
1/4 tsp xanthan gum (or ¾ tsp guar gum as an alternative): Creates smooth texture by preventing ice crystal formation and adds fiber to support digestive health.
⅓ cup sugar-free mini dark chocolate chips (at least 85% cacao): Provides heart-healthy antioxidants and satisfying texture while keeping carbs minimal.
Step-by-Step Instructions for Keto Chocolate Peanut Butter Ice Cream
Reconstitute peanut butter powder: In a medium bowl, combine peanut butter powder with coconut oil or MCT oil to create a paste. Stir until smooth. This helps reintroduce some fat that would have been present in regular peanut butter.
Combine dry ingredients: In a small bowl, whisk together the powdered allulose and xanthan gum until well combined. This prevents the xanthan gum from clumping when added to liquids.
Blend the base: In a high-powered blender, combine the reconstituted peanut butter paste, cottage cheese, heavy cream, allulose-xanthan mixture, vanilla extract, and sea salt. Blend on high until completely smooth and no cottage cheese curds remain, about 1-2 minutes.
Taste test: Adjust sweetness by adding more powdered allulose if needed, and check peanut butter flavor intensity – add 1-2 more tablespoons of peanut butter powder if a stronger flavor is desired.
Chill the mixture: Transfer the mixture to a bowl and refrigerate for at least 2 hours or preferably overnight.
Freeze the Mixture: After blending and chilling the mixture, pour it into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork, breaking up any frozen sections.
Fold in the chocolate chips.
Return to freezer and stir every 30 minutes for about 2-3 hours until it reaches ice cream consistency.
FAQ for Keto Chocolate Peanut Butter Ice Cream
How many net carbs are in this ice cream?
Each serving contains approximately 3g net carbs, making it perfect for even the strictest keto diet plans.
Can I use regular peanut butter instead of powdered?
Yes! You can substitute ¼ cup of natural, sugar-free peanut butter for the reconstituted powder mixture. Just be aware this will increase the calorie and fat content slightly.
What if I don’t have a high-powered blender?
A food processor works well too. You may need to process the mixture a bit longer to ensure all cottage cheese curds are completely smooth.
How can I make this dairy-free?
While the cottage cheese is crucial for texture and protein, you can experiment with full-fat coconut cream instead of heavy whipping cream for a partially dairy-free version.
Why is my ice cream too hard when frozen overnight?
This is common with homemade keto ice cream. Allow it to sit at room temperature for 10-15 minutes before serving, or try adding 1-2 tablespoons of vodka to the mixture (alcohol doesn’t freeze) to keep it scoopable.
Can I use an ice cream maker for this recipe?
Absolutely! Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions, adding the chocolate chips in the last few minutes of churning.
How long will this ice cream stay fresh?
Store in an airtight container with parchment paper pressed directly on the surface to prevent freezer burn. It will maintain peak quality for about 2 weeks.
Keto Chocolate Peanut Butter Ice Cream
Equipment
Ingredients
- 1 cup Full-fat cottage cheese 4% milkfat
- ½ cup Peanut butter powder sugar-free variety
- 2 tbsp Coconut oil or MCT oil to reintroduce some fat
- 1¾ cups Heavy whipping cream
- ½ cup powdered allulose sweetener
- 2 tbsp Vanilla extract
- ¼ tsp Sea salt
- ¼ tsp xanthan gum or ¾ tsp guar gum as an alternative
- ⅓ cup sugar-free mini dark chocolate chips at least 85% cacao
Instructions
- Reconstitute peanut butter powder: In a medium bowl, combine peanut butter powder with coconut oil or MCT oil to create a paste. Stir until smooth. This helps reintroduce some fat that would have been present in regular peanut butter.
- Combine dry ingredients: In a small bowl, whisk together the powdered allulose and xanthan gum until well combined. This prevents the xanthan gum from clumping when added to liquids
- Blend the base: In a high-powered blender, combine the reconstituted peanut butter paste, cottage cheese, heavy cream, allulose-xanthan mixture, vanilla extract, and sea salt. Blend on high until completely smooth and no cottage cheese curds remain, about 1-2minutes
- Taste test: Adjust sweetness by adding more powdered allulose if needed, and check peanut butter flavor intensity - add 1-2 more tablespoons of peanut butter powder if a stronger flavor is desired.
- Chill the mixture: Transfer the mixture to a bowl and refrigerate for at least 2 hours or until completely cold.
- Freeze the Mixture: After blending and chilling the mixture, pour it into a shallow, freezer-safe container. Freeze for 30 minutes, then stir vigorously with a fork, breaking up any frozen sections.
- Fold in the chocolate chips.
- Return to freezer and stir every 30 minutes for about 2-3 hours until it reaches ice cream consistency.
- Press a piece of parchment paper onto the surface of the ice cream and freeze until solid.
Ice Cream Freezer Method
- Put the chilled mixture into your ice-cream freezer and freeze until soft serve consistency. Add the chocolate chips and mix them in.
- Pour the mixture into a freezer-safe container—a loaf pan works well. Cover the surface of the ice cream with parchment paper and press it to expel any air. Freeze until solid.
- Before serving, let the ice cream warm until it is scoopable. Top with additional chocolate chips and a sprig of mint.
Video
Notes
- The xanthan gum effect: Xanthan gum acts as a stabilizer that prevents large ice crystals from forming, resulting in a smoother, creamier texture even after extended freezing.
- Mixing order matters: Always mix stabilizers with dry ingredients first to prevent clumping.
- Peanut butter powder selection: Use a sugar-free variety with minimal ingredients for the best keto-friendly option.
- Fat content: Since peanut butter powder has significantly less fat than regular peanut butter, the added coconut or MCT oil is crucial for maintaining creaminess.
- Prevent crystallization: Combining allulose, a stabilizer, and fats creates the perfect environment for smooth, scoopable ice cream.
- Additional stabilizer options: For those sensitive to xanthan gum, try guar gum (¾ tsp) or 1 tbsp of vodka (which won’t affect flavor but lowers freezing point).
- Serving suggestion: Remove from the freezer 10-15 minutes before serving for the ideal creamy texture.
- Storage: This ice cream keeps well in the freezer for up to 2 weeks with minimal texture degradation thanks to the stabilizers.
Nutrition
