Keto Chocolate Peanut Butter Ice Cream

I finally did it...I bought a Ninja Creami!

Amazon had a deal that was just too good to pass up, so I took the plunge. As if that wasn't enough of a sign, the wonderful lady from All Day I Dream About Food posted this recipe right afterward. I mean...the universe was practically shouting at me.

Once I tracked down all the ingredients, it was time to give it a try. The hardest part? Waiting. You'll need to freeze the mixture for a full 24 hours before spinning it into ice cream, so a little planning ahead is required.

One piece of advice: don't skip the "optional" vodka. Seriously, add it. You won't taste it at all, but it helps keep the ice cream from getting icy and gives it a much creamier texture.

I did have to make one small substitution. The recipe called for a peanut butter drizzle, but I discovered I was completely out of peanut butter. Oops! I tossed in a handful of peanut butter chips instead, and they added little bursts of peanut buttery goodness throughout the ice cream.

This one is definitely going into my regular dessert rotation. It's rich, creamy, incredibly satisfying, and best of all, it's low carb. I have a feeling my Ninja Creami and I are going to become very good friends.

Keto Chocolate Peanut Butter Ice Cream

Recipe from All Day I Dream About Food

Serves 8

• 1 1/3 cups heavy cream
• 2/3 cup unsweetened almond milk
• 1/3 cup erythritol sweetener
• 1/3 cup allulose, or xylitol
• 6 tbsp cocoa powder
• 2 tbsp vodka, (optional)
• 1 tsp vanilla extract
• 1/4 tsp xanthan gum
• Salt
• 1/2 cup peanut butter
• 1/2 tbsp butter

Whisk the cream, almond milk, sweeteners and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Bring to a simmer and cook 5 to 10 minutes, until somewhat thickened.

Whisk in the vodka, if using, the vanilla extract, and a pinch of salt. Sprinkle the surface with the xanthan gum and whisk quickly to combined.

Let cool to room temperature, then refrigerate until chilled, about 2 hours.

Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions.

While the ice cream is churning, melt the peanut butter and butter together in the microwave, or in a pan over low heat on the stove.

Working quickly, transfer about half of the churned ice cream to a freezer safe container. Drizzle with about half the peanut butter. Add the remaining ice cream and the remaining peanut butter and swirl with a knife to spread evenly.

Freeze until firm, another 3 to 4 hours.