Peanut Caramel No-Churn Ice Cream
My favorite keto peanut buttery treat!
Ingredients
Peanut Butter Ice Cream
- 1 2/3 cup heavy cream
- 2 tbsp cream cheese softened
- 1/3 cup liquid allulose
- 1/4 cup powdered erythritol or monkfruit sweetener
- 1 tsp vanilla extract
- 1/3 cup unsweetened peanut butter
Keto Caramel
- 1/3 cup liquid allulose
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
Add ins/ Toppings
- 2 tbsp keto caramel sauce
- 2 tbsp peanut butter
- Crushed roasted peanuts
Instructions
- For the keto caramel, in a sauce pan over low heat, add allulose and unsalted butter. Give it a mix until combined. Leave on light simmer for 2 minutes. Then mix again and repeat for 8 more minutes. Turn the heat off and let it cool stirring occasionally. When it begins to thicken, add heavy cream and stir until fully incorporated. Set aside and let it cool completely.
- In a large bowl, cream your softened cream cheese with a hand mixer. Add heavy cream and mix until well combined and form stiff peaks. Add the rest of ingredients and mix well. Beat for another minute.
- Pour half of the mixture into a freezer safe container (I used a loaf pan). Add 1 tbsp drizzle of caramel and 1 tbsp drizzle of peanut butter. Pour the remainder of the mixture and top it off with caramel, peanut butter and crushed roasted peanuts. Freeze for at least 6 hrs. Enjoy!
Notes
💕Nutritional Values/ Serving:
Calories 226 /
Total Fat 22g /
Total Carbohydrate 4.4g /
Dietary Fiber 1.5g /
Protein 4.8g /
Sodium 38mg /
Net Carbs 2.5g
Total Fat 22g /
Total Carbohydrate 4.4g /
Dietary Fiber 1.5g /
Protein 4.8g /
Sodium 38mg /
Net Carbs 2.5g