We’ve had a stretch of warm and muggy weather lately, so my ice cream maker has been working overtime. When you’re looking for a low carb ice cream recipe to WOW your friends and family, this is the one! No need for toppings because all the toppings are IN the ice cream: chopped peanuts, chocolate chips and gooey caramel swirled into a base of creamy, rich peanut butter ice cream. When I say it’s better than a candy bar, I mean it! There is the extra step of making the caramel just before churning, but your effort will be rewarded. I’ve made this ice cream a few times now and it has quickly become my daughter’s favorite. If you love the candy bar, you’ll love this ice cream, too!
Low Carb “Better Than Snickers” Ice Cream
Makes 8 servings
Ice Cream Base:
1 cup whole milk (I suggest Fairlife brand, see note below*)
3 tablespoons powdered erythritol-based sweetener (I used LaKanto Monkfruit sweetener)
6 tablespoons allulose
1/3 cup no-stir, creamy peanut butter (no sugar added)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon caramel extract
1-2/3 cup heavy cream
6 tablespoons allulose
1 tablespoon water
3 tablespoons unsalted butter, softened
2 tablespoons heavy cream
A pinch of salt (to taste)
1 tablespoon creamy peanut butter
1/3 cup roasted peanuts, roughly chopped (chill in refrigerator)
1/3 cup sugar free milk chocolate chips, chopped into small pieces (chill in refrigerator)
1. In a blender, blend together the whole milk, sweeteners, 1/3 cup peanut butter, salt and extracts. Blend until smooth. Add the heavy cream and blend again to combine. Taste and adjust sweetening, if desired. Pour into a container and refrigerate for 3 hours or until chilled.
2. Just before you churn the ice cream, make the Caramel Sauce: Heat over medium heat the 6 tablespoons of allulose and water in a heavy saucepan until it melts and gets bubbly. Swirl the pan occasionally to prevent hot spots and simmer until the mixture caramelizes and turns amber in color (if using a candy thermometer, the temperature should be about 340-350 degrees Fahrenheit). Watch carefully because it can go from amber to burned quickly! Remove from heat and immediately add the butter and whisk until incorporated, add the heavy cream and pinch of salt. The caramel will steam and bubble up as you stir. Add the tablespoon of peanut butter and whisk until completely smooth. Set aside to cool a bit, stirring occasionally.
3. According to the manufacturer’s instructions for your ice cream maker, churn the ice cream base until quite thick. Add the chopped peanuts and chocolate chips and continue churning until very thick and cold.
4. When the ice cream has finished churning, transfer to a wide, flat container (like a loaf pan). Add ice cream in three separate layers, drizzling caramel sauce between each layer and then swirl in with a knife before adding the next layer. Work quickly and transfer the container to the freezer to set up for at least 6 hours before serving.
Note: I recommend using Fairlife brand of whole milk. It is lactose free and has half the carbs of regular milk. If using regular whole milk, add 1-1/2 carbs per serving.
Nutritional Information per 1/2 cup (using Fairlife milk): 279 calories, 5.5 g carbohydrate (1.6 g dietary fiber, 1.1 g sugars), 28.8 g total fat (14.1 g saturated fat, 0 g trans fat), 70 mg cholesterol, 184 mg sodium, 69.2 mg calcium, 36 mg potassium, 219 IU Vit A, 4.5 g protein. Net carbs per serving: 3.9 grams
Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.