Keto Peanut Butter Chocolate Chunk Ice Cream

Ingredients

• 473 ml (2 cups)double cream
• 237 ml (1 cup)unsweetened almond milk
• 10 ml (2 teaspoons)pure vanilla extract
• 6 largeegg yolks, at room temperature
• 150 g (¾ cup)allulose
• 125 g (½ cup)salted smooth peanut butter
• 85 g (½ cup)chopped sugar-free chocolate

Instructions

1. 1

   Freeze the canister

   Put the ice cream machine canister in the freezer overnight before making the ice cream.

2. 2

   Warm the cream

   Combine the double cream, almond milk and vanilla in a saucepan over medium to medium-high heat. Bring to a low boil, watching for bubbles around the edges, then take the pan off the heat. Let the mixture cool for 20–30 minutes, stirring frequently.

3. 3

   Beat yolks and sweetener

   Put the egg yolks and allulose in a mixing bowl. Beat with an electric hand mixer or whisk for about 1½ minutes, until smooth and well combined.

4. 4

   Thicken the custard

   Slowly whisk the cooled cream mixture into the egg mixture by hand until combined. Return it to the pan and heat on low for about 8 minutes, stirring frequently, until it begins to thicken. Remove it from the heat when bubbles appear around the edges. Transfer to a large bowl, cover with cling film and leave to cool at room temperature for about 1 hour.

5. 5

   Chill and churn

   Refrigerate the mixture overnight, then churn it according to your ice cream maker's instructions. The original method takes about 25 minutes.

6. 6

   Layer and freeze

   Scoop half the churned ice cream into a loaf tin. Use a butter knife to swirl half the peanut butter through it in ribbons, then scatter over half the chocolate. Add the remaining ice cream, peanut butter and chocolate. Freeze for 2 hours, or until set, before serving.

What is peanut butter chocolate chunk ice cream?

Ice cream is a familiar American-style frozen dessert, and this version builds on the classic pairing of peanut butter and chocolate. Its custard base uses egg yolks for richness, while almond milk and allulose feature in place of some more typical ingredients.

The churned base is layered with peanut butter and chopped chocolate rather than mixed completely smooth. That gives each scoop a mix of creamy custard, salty ribbons and chocolate pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 504 calories, 11g protein, 8g carbs, 48g fat.

The cream and peanut butter provide most of the fat, while the egg yolks and peanut butter contribute protein; the allulose and chocolate contribute to the carbohydrate content. Serve a scoop with berries or another fresh fruit for a contrasting, lighter accompaniment.

Build the custard base

Warm the dairy gently: bring the cream, almond milk and vanilla only to a low boil, then let the mixture cool before combining it with the yolks. Stirring as it cools helps keep the mixture even.

Temper the yolks: whisk the cooled cream into the yolk mixture gradually. This brings the ingredients together gently before the custard goes back into the pan.

Watch the thickening stage

Low heat: cook the custard gently for about 8 minutes, stirring frequently so it heats evenly. It should begin to thicken before you take it off the heat.

Edge bubbles: the method uses bubbles around the pan's edges as a cue to remove it from the heat. Avoid letting the custard boil vigorously.

Chill before churning

Overnight rest: chilling the custard in the fridge before churning is an important part of the schedule. Plan ahead, since the stated 20-minute total time does not account for the overnight chill, canister freeze or setting time.

Machine timing: churn according to your ice cream maker's instructions; the original method reports about 25 minutes. The mixture should be churned before you layer in the peanut butter and chocolate.

Make distinct ribbons

Peanut butter: add it in two portions, swirling each through the ice cream with a butter knife. A few deliberate passes help leave ribbons instead of blending it throughout.

Chocolate: scatter half the chopped pieces over the first layer and the rest over the top layer. This distributes the chunks through the loaf.

Serving and pairing

Let the loaf sit briefly at room temperature if it is too firm to scoop straight from the freezer. Use a sturdy spoon or ice cream scoop to serve.

Pair a scoop with fresh berries or serve it on its own to keep the peanut butter and chocolate flavours in focus. The loaf tin makes it easy to portion for a shared dessert.

Recipe notes & tips

• Freeze the ice cream maker canister overnight, as the method specifies.
• Let the hot cream mixture cool for 20–30 minutes before adding it to the yolks.
• Whisk the cream mixture into the yolks gradually to combine them smoothly.
• Stir the custard frequently as it heats on low.
• Use a butter knife for a few gentle passes to keep the peanut butter in ribbons.
• Allow the finished ice cream to freeze for 2 hours, or until set, before serving.

Variations

• Extra chocolate: reserve a few more chopped pieces to scatter over the top before freezing.
• Crunchy peanut butter: use crunchy salted peanut butter for a chunkier texture.
• Deeper vanilla: add the measured vanilla to the warm cream mixture as directed, without increasing the amount.
• Smaller loaf: divide the layered mixture between smaller freezer-safe containers.
• Berry pairing: serve each scoop with fresh berries for a tart contrast.

Common mistakes to avoid

• Adding hot cream too quickly: whisk it into the yolks gradually so the mixture combines evenly.
• Skipping the overnight chill: refrigerate the custard overnight before churning, as directed.
• Overheating the custard: keep the pan on low and remove it when bubbles appear around the edges.
• Skipping frequent stirring: stir the custard regularly as it thickens so it heats evenly.
• Overmixing the ribbons: use a butter knife for a few passes to avoid blending the peanut butter completely into the ice cream.
• Serving before it sets: freeze the layered ice cream for 2 hours, or until set.

How to store

Keep the ice cream covered in the loaf tin or transfer it to a lidded freezer-safe container and store it in the freezer. Let it soften briefly at room temperature before scooping if it is very firm.

Frequently asked questions