Keto Peanut Butter Chocolate Chunk Ice Cream

Published: Apr 30, 2025 · Last Updated: Apr 30, 2025 by Kyndra Holley

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This Keto Peanut Butter Chocolate Chunk Ice Cream is a rich, custardy treat layered with ribbons of salty peanut butter and studded with chunks of sugar-free chocolate. It’s everything you love about a classic combo—just keto, low carb, and gluten free.

A glass dish full of vanilla ice cream, whirled with ribbons of peanut butter and chocolate chunks.

Ingredients in Keto Chocolate Peanut Butter Ice Cream

Ingredients laid out in individual bowls to make a low carb and gluten free ice cream.

Ingredients Notes

Heavy Cream: The heavy cream helps create the rich, creamy base of this low carb ice cream recipe. Its high fat content helps create a smooth texture. For a dairy free option, you can use full-fat coconut milk, but just be aware that it will change the flavor and the texture. Try my Keto Strawberry Cheesecake Ice Cream.
Almond Milk: The almond milk helps lighten the base without adding extra carbs. You can substitute macadamia milk or cashew milk.
Vanilla Extract: The vanilla extract adds depth of flavor. You can also substitute vanilla bean paste.
Egg Yolks: The egg yolks help create a custardy base, adding richness and a velvety texture.
Allulose: Allulose is the ideal sweetener for keto ice cream recipes as it does not have a cooling effect and it won’t crystalize when frozen. (This is the brand I use)
Peanut Butter: The peanut butter adds a salty nuttiness. You can also use chunky peanut butter.
Chocolate: The chocolate chunks add a crunchy texture to this This Keto Peanut Butter Chocolate Chunk Ice Cream. You can also substitute low carb chocolate chips or even swirl in some melted chocolate to create chocolate ribbons. Try my Chocolate Brownie Batter Ice Cream.

How to Make Keto Peanut Butter Chocolate Chunk Ice Cream

Step by Step Instructions

STEP 1: Pre-freeze your ice cream machine canister overnight. Add the egg yolks and the sweetener to a mixing bowl, and using an electric hand mixer or electric whisk, beat until well combined and smooth, about 1.5 minutes.

STEP 2: n a saucepan over medium to medium-high heat, combine the heavy cream, almond milk and vanilla extract. Bring to a low boil. When you start to see bubbles simmering around the edges of the pot, remove from the heat and stirring frequently, allow to cool for 20 to 30 minutes.

STEP 3: Slowly hand whisk the cooled cream mixture into the beaten egg mixture until well combines.

STEP 4: Pour the mixture back into the pan and stirring frequently, heat on low for about 8 minutes until it starts to thicken. When you start to see bubbles simmering around the edges of the pot, remove from the heat. Transfer the mixture to a large bowl, cover with plastic wrap and allow to cool at room temperature for about an hour.

An ice cream maker with freshly churned low carb vanilla ice cream.

STEP 5: Transfer the mixture to the fridge and let chill overnight. Then churn per the manufacturers instructions on your ice cream maker. Mine took about 25 minutes.

STEP 6: Scoop half of the ice cream mixture into a loaf pan. Use a butter knife to help swirl half of the peanut butter through it in ribbons and sprinkle over half of the chocolate chunks. Scoop the remaining ice cream on top an then top with remaining peanut butter and chocolate chunks. Freeze for 2 hours, or until set before serving.

Recipe Tips and Variations

Storage: To prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container. This Keto Peanut Butter Chocolate Chunk Ice Cream is best eaten within 2 to 3 weeks for peak flavor and texture, but it stores well up to 2 months.
Serving after freezing: Let the Keto Peanut Butter Chocolate Chunk Ice Cream sit at room temp 10 to 15 minutes before scooping to soften—low carb ice creams freeze harder than traditional sugar-based ones.
Eggs: Room temperature yolks will emulsify better with the cream mixture. Cold yolks can make the custard curdle.
Additional toppings: Add some flaky sea salt, chopped roasted peanuts, or hot fudge.
Don’t over-churn: If you churn too long, the fat may begin to separate. Stop once it reaches soft-serve consistency.
Add vodka (optional): Add 1 tablespoon of plain vodka to the custard before churning to improve scoopability. Alcohol lowers the freezing point, making the ice cream softer without affecting flavor.

Frequently Asked Questions

Can I make this without an ice cream maker?

Yes! After chilling the custard, pour it into a loaf pan, swirl in the peanut butter and chocolate chunks and freeze. Stir vigorously every 30 minutes for 2 to 3 hours to break up the ice crystals. The texture won’t be quite as creamy, but it will still be delicious.

Why is my ice cream so hard to scoop after freezing?

Low carb ice cream tends to freeze harder than sugar based versions. Let it sit at room temperature until it is easily scoop able. Also, adding 1 tablespoon of vodka to the custard mix will help it not freeze so hard.

What is the best sweetener for low carb ice cream?

Allulose is the top choice—it mimics sugar’s creamy texture and doesn’t crystallize when frozen. Erythritol can make the ice cream grainy and hard, while BochaSweet and monk fruit–allulose blends are good second options.

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