Every Day

Homemade Peanut Butter Ice Cream

Last week I got very busy with so many things on my plate. I had three appointments, made Keto Peanut Butter Ice Cream twice, had cleaning and laundry to do, my container garden to plant, and I did a whole lot of canning.

I have been trying to get this post up for days. But it just didn’t work out. So here it is.

If you have ever purchased Keto Ice Cream, you know what I mean when I say that it is hard to dish up, tastes almost mealy, and is very expensive. We have tried almost every brand out in the markets. It’s awful!

I had given up until my son who eats Keto gave me this recipe:

I double the recipe and put it in a wide mouth quart canning jar and freeze it for at least 18 hours. You can eat it after 5 hours but I find that it is more like soft serve ice cream then. I like it more like store bought ice cream that you purchase.

So here is my cheat sheet recipe for a double batch:

1 and 6/8 cup Heavy Whipping Cream

2/3 cup Allulose( Sugar Free Sweetener)

6 Tbsp. Jif No Sugar Added Peanut Butter

1 Tsp. Pure Vanilla Extract

Pinch of Salt

I put the wet ingredients in the mason jar and then add the dry ingredients. Put the seal and ring on tight. Then shake it vigorously for about 5 minutes or until it is all mixed up.

Then you just put it in the freezer and eat it when it is done and you want a Keto treat. One scoop is a good size.

This the best tasting Keto Ice Cream ever and it is so easy. We will be trying some of the other ice cream recipes that he has also.

I am working on a prepping project today and will be showing it to you tomorrow.