Tuesday, August 6, 2019

Low Carb “Peanut Butter Jelly Time!” Ice Cream

I knew I wanted to make something with this unique ice cream flavoring from Alpha Freezz. I made a batch with G Butter “Peanut Butter Cup” as a mix-in. It was difficult to find. It’s been out of stock from the company’s website for quite a while, and I think I know why... It’s not very good. I made another batch with sweetened peanut butter and it was MUCH better.


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 Philadelphia-style Ice Cream Base
2 tablespoons Peanut Butter & Jelly Ice Cream Flavoring


  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 the 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 instructions for the Low Carb Philadelphia-style Ice Cream Base. Add the flavoring after the mix has cooled. Cover and chill in the refrigerator for a few hours.
  5. Follow your ice cream maker’s directions for making ice cream. 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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