Low Carb Peanut Butter Cup/Egg Ice Cream

Peanut butter cups in ice cream are great. Most brands use vanilla as a base, but I’m using peanut butter flavored ice cream! Brilliant, eh?

Oh, uh...I guess great minds think alike.

Making low carb peanut butter cups for ice cream is easy. They don’t have to look beautiful since they’re going to be chopped up. However, texture is important and since I already own the fabulously useful Freshware CB-101RD 30-Cavity Silicone Peanut Butter Cup molds, making them “the right way” is easy. I also made a batch of ice cream using my Low Carb Peanut Butter Eggs and it also came out great.

This is going to be another one of those loosey-goosey recipes as far as the peanut butter cups are concerned since I ended up with about 20 of them, but I made them while making a full batch of Chocolate Almond Butter Bombs. I wasn’t trying to only make exactly 20 peanut butter cups, but that’s how it worked out. I probably should have used less peanut butter in each cup so there would be a thicker chocolate coating and yielded more cups. You’re going to end up with more cups or eggs than needed for the ice cream. Hopefully you’ll find a use for the extras. *Cough*

Ingredients

Peanut Butter Cups

½ cup (128 g) Trader Joe’s Organic Peanut Butter Crunchy Salted Valencia, room temperature
14 drops EZ-Sweetz
¼ teaspoon salt
½ cup (50 g) powdered erythritol
Low carb chocolate from the Chocolate Almond Butter Bombs

Ice Cream

Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, Peanut Butter

Directions

1. Peanut butter filling: Add the peanut butter to a 4 cup Pyrex measuring cup. If it’s not room temperature, warm it in the microwave. Do not skip this step. If it’s cold, it will not mix with the ingredients well.
2. Add the EZ-Sweetz, salt, and powdered erythritol. Use a hand mixer on low and then gradually increase speed until the ingredients are mixed.
   
   
   
   
   There will be parts that will not integrate because they’re stuck to the corners of the bowl. Use your hands to knead the mixture and scrape the remaining contents in the bowl. The heat from your hands will help make it pliable. Make it into a ball and then use the hand mixer on it or keep kneading with your hands until it’s homogenous. Make into a smooth ball with your hands.
   
   
   
   
   
3. Break off little bits of the peanut butter and roll into little balls. Flatten them on the top and bottom slightly.
4. Follow the directions to make half the chocolate from the Chocolate Almond Butter Bombs recipe. Fill a well in the silicone mold with liquified chocolate about a third full. Add a slightly flattened peanut butter ball and then cover the rest with chocolate. Repeat until you run out of chocolate or peanut butter.
5. Place mold in freezer for a couple hours. Pop them out and cut into quarters.
   
   
   
   
   Put the quartered peanut butter cups into an empty ice cream container and put in the freezer for later.
   
   
   
   
   
6. Ice Cream: Follow the instructions for the Low Carb Sweet Cream Base and mix in the peanut butter flavoring. Cover and chill in the refrigerator for a few hours, if necessary.
7. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of chopped peanut butter cups. Repeat until done. Freeze until solid.

Here’s some pictures using Low Carb Peanut Butter Eggs instead. I made them smaller so there would be more chocolate in every bite.