Summer’s finally coming: it’s May, so we’re right on the brink! I see temps in the 80s sprinkled into the forecast here in Cleveland, so you know they’ll start to increase in frequency very soon. What better way to enjoy those hot summer temps than some creamy, delicious peanut butter frozen custard? Low carb peanut butter frozen custard at that!
This low carb ice cream recipe is a little different than my basic vanilla custard‘s. The addition of peanut butter means you want to cut down on the fat content slightly to improve texture. To achieve this, I used cream as well as half & half in this recipe. If you have access to low carb milk such as Hood Countdown, you could also use that– but no one sells that where I live, so half & half was the next best option.
This recipe will yield slightly harder results in the freezer, so I decided to add some vegetable glycerine to the recipe to ensure that it stay soft. Worked like a charm!
You can choose to add chocolate chips or cut up sugar free chocolate bars (I recommend these) into the mix, or you can eat this creamy peanut butter deliciousness as is.
Also, if you don’t eat peanuts, you can use almond butter if you prefer.
Need an ice cream maker, but don’t want to break the bank? Try this one from Cuisinart. It’s easy to use, durable and doesn’t require rock salt or ice to operate. It’s also the one I have!
Creamy Peanut Butter Frozen Custard
Makes 8 servings. 6g net carbs per serving.
- 3/4 C natural creamy peanut butter
- 3/4 C Swerve (or your choice of granulated sweetener)
- 1 tsp. vanilla extract
- 1/2 tsp. vegetable glycerine (optional, but helps texture)
- 1/4 tsp. salt
- 4 egg yolks
- 1 1/2 C heavy whipping cream
- 1 1/2 C half & half (or low carb milk, if you've got it)
- 1/2 C sugar free chocolate chips (optional)
- Whisk together egg yolks, sweetener, salt and vanilla extract in a medium size sauce pan over very low heat until the mixture is light yellow, smooth and creamy.
- Melt the peanut butter in the microwave** so that it is mostly liquid. Pour the peanut butter in with the egg yolk mixture and whisk until it is completely incorporated.
- Add in the vegetable glycerine, cream and half & half and whisk well. Continue to whisk the mixture over very low heat for about five minutes until the mixture is only slightly warm and very smooth.
- Refrigerate the mixture for 2-3 hours until it is cool to the touch. (It does not have to be cold. Room temperature is fine unless you are working with an old fashioned ice and salt ice cream maker).
- Pour the cooled mixture into your ice cream maker as directed by the instructions. If you need an ice cream maker, I highly recommend this one from Cuisinart, as it is the one I use personally and it is low cost.
- Allow the ice cream to churn until it is the consistency of soft serve ice cream-- about 20-40 minutes, depending on the model of ice cream maker you have. Two or three minutes prior to the ice cream being done churning, if desired, pour in the mini chocolate chips.
- To cure the custard (or "ripen" it), spoon it into a lidded container and place it in the freezer, covered, for four hours to overnight.
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