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.
½ cup (128 g) no sugar added peanut butter
½ cup (50 g) powdered erythritol
14 drops EZ-Sweetz
¼ teaspoon salt
Low Carb Chocolate Philadelphia-style Ice Cream Base or Low Carb Chocolate French Custard Ice Cream Base
- Peanut Butter: Mix all of the ingredients in a small bowl until everything is integrated. The mixture will be very grainy.
- 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.
- 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.
- 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.