Satisfy Your Sweet Tooth with Low-Carb Ice Cream Recipe

The mere mention of the words “ice cream” can make even the most stoic among us get weak in the knees. And who can blame them? After all, what else can offer the sweet, creamy goodness that ice cream does?

But unfortunately, traditional ice cream is packed with sugar and carbs – two things that are not very kind to our waistlines. That’s where this recipe comes in – I present to you my Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe.

Not only is it low-carb, but it also features the irresistible combination of dark chocolate and peanut butter. Trust me, this recipe will have you drooling before you even take a bite.

And just because it’s low-carb doesn’t mean it skimps on flavor – in fact, I’d argue that it packs even more flavor than regular ice cream. So whether you’re on a keto diet or just looking for a healthier alternative to regular ice cream, this Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe is sure to satisfy your sweet tooth while keeping your health goals intact.

Why You’ll Love This Recipe

Low-Carb Dark Chocolate-Peanut Butter Ice Cream
Low-Carb Dark Chocolate-Peanut Butter Ice Cream

Listen, my friend: I have a recipe for you that will knock your socks off. This low-carb dark chocolate-peanut butter ice cream is a game-changer. If you’re on a keto diet and have been missing out on ice cream, fear not – this recipe has only 1g net carbs per serving. That’s right, one measly gram.

But even if you aren’t on a low-carb diet, trust me when I say that you’ll still love this ice cream. It’s decadent, rich, creamy, and packed full of flavor. With a combination of dark chocolate and peanut butter, it’s the ultimate sweet and savory treat.

And let’s be real – who doesn’t love ice cream? It’s the perfect summertime dessert or anytime snack. But with store-bought ice creams containing heaps of sugar and additives, it can be tough to indulge in without feeling guilty.

That’s where this recipe comes in – you can enjoy this delicious ice cream without sabotaging your health goals. Not to mention, it’s super easy to make and requires minimal ingredients. All you need is heavy cream, eggs, unsweetened almond milk, natural peanut butter, Splenda granular (or your preferred sugar-free sweetener), unsweetened cocoa powder and some real vanilla extract.

So go ahead, give this recipe a try. You won’t regret it. Heck, you might even make it a staple in your kitchen rotation – I know I have!

Ingredient List

“Satisfy your sweet tooth guilt-free with this low-carb dark chocolate-peanut butter ice cream!”

Low-carb and sugar-free dessert recipes are rare to find but this dark chocolate-peanut butter ice cream recipe is a perfect fit for keto dieters. Here are the ingredients you will need to gather before starting making it:
– 2 cups heavy cream
– 1 cup unsweetened almond milk
– ¾ cup Swerve sweetener
– 1/3 cup unsweetened cocoa powder
– 6 egg yolks
– ¼ tsp salt
– 1 tsp real vanilla extract
– ½ cup creamy natural peanut butter (no sugar added)
– 4 oz. dark chocolate, chopped (use sugar free brands like Lily’s or ChocZero)
– Optional: 1/4 cup Splenda granular (adds extra sweetness to the recipe if desired)

Most of these ingredients have net carbs meaning only the carb content that affects blood sugar count. In total, this recipe requires only 23g of carbs with a ratio of 5:4:4 fat to protein to net carbs.

The Recipe How-To

“Indulge in a creamy dessert without straying from your healthy lifestyle.”

Alright, folks, it’s time to get down to business and whip up some delicious Low-Carb Dark Chocolate-Peanut Butter Ice Cream. Here’s a step-by-step guide on how to make it happen:


  • 2 cups of heavy cream
  • 1 cup of almond milk
  • ½ cup of unsweetened cocoa powder
  • ¾ cup of Swerve sweetener
  • 2 tablespoons of real vanilla extract
  • A pinch of salt
  • 1 cup of peanut butter
  • ¼ cup of dark chocolate peanut butter (or regular peanut butter with added dark chocolate chips)
  • 5 egg yolks


  1. In a medium-sized saucepan over medium heat, mix together the heavy cream and almond milk until it simmers.
  2. Whisk in the unsweetened cocoa powder, Swerve sweetener, vanilla extract, and salt. Keep whisking for around five minutes or until everything is completely combined.
  3. In a separate bowl, beat the egg yolks until they’re light and frothy.
  4. Gradually whisk around one cup of the warm cocoa mixture into the egg yolks — this will help prevent scrambled eggs from forming!
  5. Pour the egg-cocoa mixture back into the saucepan with the rest of the cocoa mixture and continue whisking over medium heat until you have a thick custard (around 15 minutes).
  6. Remove from heat and stir in the peanut butter and dark chocolate peanut butter (or just regular peanut butter if that’s more your style).
  7. Cover and let cool to room temperature.
  8. Once cooled, churn in an ice cream maker per manufacturer’s instructions (usually around 25–30 minutes).
  9. Pour into a freezer-safe container and freeze for at least four hours or until fully frozen.

There you have it — our Low-Carb Dark Chocolate-Peanut Butter Ice Cream recipe in all its glory! Of course, feel free to make modifications or substitutions as desired, but we think this version hits all the right notes.

Substitutions and Variations

“Chocoholics, rejoice! This ice cream is packed with rich, dark chocolate flavor.”

You may be thinking, “What if I don’t have all the ingredients for this peanut butter ice cream recipe?” Fear not! There are plenty of substitutions and variations that can be made to still get a delicious result.

Firstly, instead of Splenda granular, you can use any other sugar-free sweetener of your choice like swerve sweetener or Stevia. And if you don’t have real vanilla extract on hand, you can swap it with imitation vanilla extract, although the flavor may differ slightly.

For those who are not keen on using eggs in their recipes, no problem! You can substitute them with egg yolks or simply leave them out entirely. Instead of using heavy cream and almond milk, you could use coconut milk for a dairy-free version. However, each substitution will change its nutritional values; so remember to recalculate the net carbs.

If you want to add some variety to your low-carb ice cream game, try making a chocolate peanut butter swirl by melting dark chocolate and mixing it into the peanut butter mixture before freezing. Or use Breyers Chocolate Peanut Butter Ice Cream as your base and add your own personal touch.

Additionally, if you’re a fan of Enlightened’s keto pint or cream bars products, feel free to mix-and-match flavors or include pieces of them in your homemade recipe. Some combinations that work well include butter pecan, caramel dark chocolate peanut butter, and chocolate cake with chocolate banana.

Overall, when it comes to substitutions and variations for this recipe, let your creative juices flow and experiment with what suits your taste buds best!

Serving and Pairing

“Peanut butter lovers, get ready to swoon over this deliciously nutty ice cream.”

When it comes to serving and pairing, this Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe is a versatile treat that can stand on its own or be combined with other keto-friendly desserts.

If you’re in the mood for a simple yet satisfying dessert, you can serve this chocolate peanut butter ice cream in a bowl or in-between two sugar-free cookies for a decadent ice cream sandwich. You can also top it off with whipped cream, chopped peanuts, and a drizzle of sugar-free caramel sauce.

For those who like to pair their desserts with something warm and cozy, you can serve this creamy treat alongside a cup of hot coffee or tea. The contrast between the cold ice cream and the hot beverage creates a delightful sensation on your taste buds.

Another great way to enjoy this low-carb ice cream is by making a sundae. You can add other keto-friendly toppings like berries, shredded coconut flakes or sugar-free chocolate chips. The possibilities are endless.

If you’re hosting a dinner party, you can surprise your guests with an ice cream cake made with this recipe as the filling. Layers of chocolate sponge cake mixed with peanut butter swirl will make everyone drool for more.

Whatever way you serve it, this Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe is sure to satisfy your sweet tooth while keeping your net carbs intake in check. Don’t forget to experiment and find your favorite pairing!

Make-Ahead, Storing and Reheating

“A scoop of this ice cream is the perfect way to cool down on a hot summer day.”

Listen up, folks! I know you’re going to love this low-carb dark chocolate-peanut butter ice cream recipe that I’ve conjured up for you. But if you’re planning a party or just want to have some leftovers stashed away, there are a few things you need to know about making ahead, storing and reheating this creamy goodness.

First off, making ahead of time is a fantastic idea when it comes to this ice cream. You can easily make it a day or two in advance and store it in your freezer until you’re ready to serve. To avoid the formation of ice crystals over the ice cream, cover the top of your container with plastic wrap before sealing. When you’re ready to eat, simply let it thaw for 10 minutes before dishing it out.

When storing this treat, be sure to use an airtight container so that the flavors are preserved and no fridge odors sneak in. This will keep your low-carb dark chocolate-peanut butter ice cream looking and tasting its best. It’s also important to store it at the right temperature – in your freezer at 0°F (-18°C) or lower.

Now for reheating – if you want to soften up the ice cream after freezing or if it becomes too hard after long-term storage, take it out of the freezer and leave it on your countertop for 10-15 minutes before serving. This should help make it less icy and more scoopable.

One last tip – you can even wow your guests by providing them with a selection of toppings such as fresh strawberries, blueberries, nuts or whipped cream. This helps elevate your low-carb dark chocolate-peanut butter ice cream to another level while leaving everyone satisfied and happy.

Tips for Perfect Results

“Why settle for plain vanilla when you can impress your guests with this decadent ice cream?”

I know you’re eager to start making this low-carb dark chocolate-peanut butter ice cream recipe, but before you dive in, let me share some tips to help you achieve perfect results.

– Use high-quality ingredients: The success of any recipe lies in the quality of ingredients used. For this ice cream recipe, use real vanilla extract and unsweetened cocoa powder for a rich flavor. Also, choose creamy and sugar-free peanut butter to keep the carb count low.

– Don’t overheat the ice cream mixture: When making the ice cream base, be careful not to overheat the mixture while cooking it on the stovetop. Overheating can result in scrambled eggs and can compromise the texture of your ice cream.

– Chill the mixture before churning: Ensure that the ice cream mixture is completely chilled before churning it in your ice cream maker. This will help it thicken, emulsify better and become creamy.

– Add some crunch: To add some crunch to this creamy dessert, swirl some keto caramel sauce or sprinkle some chopped peanuts on top of your scoops.

– Experiment with variations: This recipe is quite versatile, so feel free to experiment with different flavors like cinnamon, or toppings like whipped cream and chopped dark chocolate pieces.

– Store correctly: Store your leftovers in an airtight container in the freezer for up to a month. When ready to eat, take out of the freezer and let it sit for about 10 minutes before scooping.

By following these tips, you’ll make creamy and perfectly textured low-carb dark chocolate-peanut butter ice cream that everyone will rave about!


As I’ve written this recipe, there are some questions that might come up while preparing it. Fear not, my dear chefs! In this section, I will address some of the most common FAQs and provide you with the information you need to make this Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe flawlessly.

How many carbs are in chocolate peanut butter ice cream?

A half cup serving of Breyers Chocolate Peanut Butter Ice Cream has 19 grams of carbohydrates, where 17 grams are net carbs, 11 grams of fat, 4 grams of protein, and a total of 180 calories.

Why does Keto ice cream freeze so hard?

Many individuals face the challenge of homemade ice cream freezing so solidly in the freezer that it requires time to thaw out before scooping. This issue is also prevalent in store-bought keto ice creams. The primary cause of this inconvenience is that the majority of low carb sweeteners tend to freeze at a much harder consistency compared to sugar.

How many calories in 1 scoop chocolate peanut butter ice cream?

The chocolate peanut butter ice cream by Nestle Scoops, which comes in a 125 ml serving, provides 20g total carbs, 19g net carbs, 6g fat, 2g protein, and 140 calories.

Who makes peanut butter and chocolate ice cream?

This delectable ice cream treat features a velvety chocolate base intertwined with genuine peanut butter swirls, creating a luscious Chocolate Peanut Butter flavor that will leave your taste buds yearning for more. Whether you’re feeling generous or indulging in a solo ice cream binge, this Breyers® concoction is sure to satisfy your cravings for something sweet and creamy.

Bottom Line

This low-carb dark chocolate-peanut butter ice cream recipe is an ice cream lover’s dream come true. Not only is it deliciously indulgent, but thanks to the use of keto-friendly ingredients like Splenda granular and real vanilla extract, it’s also guilt-free.

By following the easy recipe instructions and making use of the many helpful tips and recommendations provided, you’re sure to end up with a batch of rich, creamy ice cream that rivals anything you could pick up at the store. So what are you waiting for? Get in the kitchen and start whipping up this delectable treat today!

And don’t forget to experiment with different substitutions and variations – whether you try out almond or coconut milk instead of heavy cream, swap in keto caramel or peanut butter sauce for a decadent twist, or mix in some dark chocolate chunks or a butter banana swirl – the possibilities are endless.

Finally, If you’re looking for a dairy-free option or simply want to indulge without worrying about your waistline, don’t hesitate to try out Enlightened Keto pint or Breyers Chocolate peanut butter ice cream bars. Either way, you won’t be disappointed!

Low-Carb Dark Chocolate-Peanut Butter Ice Cream

Low-Carb Dark Chocolate-Peanut Butter Ice Cream Recipe

Chocolate Peanut Butter Ice cream is my absolute favorite. I have not made this yet, but I created the recipe using several different recipes, and making it low-carb. I plan to try this soon. Let me know if you like it if you get to it before I do! Cooking time is freezing time =)
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine Low-Carb
Servings 1 quart
Calories 438.4 kcal


  • 4 ounces unsweetened chocolate
  • 2 cups heavy cream (divided)
  • 2 eggs (Can substitute equal amount of Egg Beaters)
  • 1 cup Splenda granular
  • 1 teaspoon real vanilla extract
  • 1 pinch salt
  • 3/4 cup natural-style peanut butter (salted)


  • Melt chocolate in double boiler over hot (not boiling) water.
  • Gradually whisk in 1st cup of cream, stir until smooth.
  • Remove from heat and let it cool.
  • Whisk eggs in a mixing bowl until light and fluffy.
  • Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
  • Add the 2nd cup of cream, vanilla, and salt; whisk.
  • Add the chocolate mixture; blend well.
  • Fold in peanut butter in a swirl (Natural peanut butter will pour).
  • Cover, chill, and freeze according to ice cream maker's directions.

Your Own Notes


Serving: 110gCalories: 438.4kcalCarbohydrates: 10.8gProtein: 10.7gFat: 42.9gSaturated Fat: 21.2gCholesterol: 134.4mgSodium: 67mgFiber: 3.8gSugar: 2.6g
Keyword < 60 Mins, Dessert, Frozen, Sweet
Tried this recipe?Let us know how it was!

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