Tuesday, January 20, 2015

Low Carb Chocolate Ice Cream with Peanut Butter

Ice cream from Baskin-Robbins is one of my fondest childhood memories. Back then, their stores actually stocked 31 different flavors to choose from and the quality of the ice cream was a huge step above the stuff at the supermarket. Most Baskin-Robbins stores today share space with other non-ice cream offerings to support off-season revenue streams (like Dunkin Donuts) and the available flavor selections are scaled back dramatically since the old days. One of my favorites was “Peanut Butter ‘n Chocolate Ice Cream,” which is exactly what it sounds like: chocolate ice cream with a ribbon of peanut butter running through it.

Pint of ice cream.

BTW, Ben and Jerry’s has a limited release ice cream only available at Target called “Peanut Butter World” which also includes chocolate cookies. Make just the cookie part of my Low Carb Oreo Cookies recipe and toss that in if you’re game.

UPDATE 2016-10-28: I changed the way I do the peanut butter. Instead of little balls, I now suggest mashing it down into little flat discs the size of a half-dollar. (For the millennials reading this, that’s like a super-sized quarter.) I edited the instructions and took new photographs.


Peanut Butter

½ cup (128 g) no sugar added peanut butter
½ cup (50 g) powdered erythritol
14 drops EZ-Sweetz
¼ teaspoon salt

Ice Cream

Low Carb Chocolate Philadelphia-style Ice Cream Base or Low Carb Chocolate French Custard Ice Cream Base


  1. Peanut Butter: Mix all of the ingredients in a small bowl until everything is integrated. The mixture will be very grainy.

    Peanut butter mix.

  2. Take a tiny clump of mixture and flatten it on a silicone mat or parchment paper lined plate. Make little discs about the size and thickness of a half-dollar coin. Move into a freezer to freeze thoroughly.
  3. Peel the frozen peanut butter discs off the silicone mat or parchment paper and store them an empty ice cream container. Put the container in the freezer.
  4. Ice Cream: Follow the directions for the Low Carb Chocolate Ice Cream Base. Add a layer of ice cream, then insert some frozen discs vertically into the ice cream. Add more ice cream and repeat until the container is filled.
Scoops of ice cream.

Scoops of ice cream.

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