How to make sugar free peanut butter ice cream

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 Peanut Butter Ice Cream



Ingredients:

  • 2 cups heavy cream

  • 1 cup unsweetened almond milk

  • 1/2 cup natural peanut butter (no sugar added)

  • 1/4 cup powdered erythritol (or your preferred sugar substitute)

  • 1 tsp vanilla extract

Instructions:

  1. Prepare the ingredients:

    • Make sure you measure and have all your ingredients ready. Using natural peanut butter is key. It must have no added sugar to keep this recipe sugar-free.

  2. Blend the base:

    • Put the heavy cream and unsweetened almond milk in a blender or food processor. Add the natural peanut butter, powdered erythritol, and vanilla extract.

    • Blend the mixture until it is smooth and all the ingredients are well incorporated. This should take about 1-2 minutes. Make sure there are no lumps of peanut butter remaining.

  3. Chill the mixture.

    • Pour the blended mixture into a bowl and refrigerate for at least 1-2 hours. This ensures the mixture is very cold before churning. It's key for good ice cream.

  4. Churn the ice cream.

    • After the mixture is well chilled, pour it into your ice cream maker.

    • Churn the mixture according to the manufacturer’s instructions. This usually takes about 20-30 minutes. The mixture should start to thicken and resemble soft-serve ice cream.

  5. Freeze the ice cream:

    • Once the churning is done, move the ice cream to a container that's safe for the freezer.

    • Smooth the top with a spatula, then cover the container with a lid or it's plastic wrap.

    • Freeze the ice cream for at least 2-4 hours, or until it's reached your desired firmness.

  6. Serve and Enjoy:

    • Before serving, let the ice cream sit at room temperature for a few minutes. This will let it soften slightly, making it easier to scoop.

    • Scoop into bowls or cones, and enjoy your homemade sugar-free peanut butter ice cream!

Tips:

  • Storage: Store any leftovers in an airtight container in the freezer. It's the ice cream that will keep well for about 1-2 weeks.

  • Consistency is key. If the ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.

  • Mix-ins can add texture. Consider mixing in sugar-free chocolate chips or chopped peanuts. Do this during the last few minutes of churning.

Enjoy your delicious and healthy sugar-free peanut butter ice cream!

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