Peanut Butter Ice Cream

Today is a most spectacular day.  I’ve waited for this day for 1 year, 11 months and 12 days.  Not that I’ve been counting, or anything.  Today I will be reunited with one of my favorite people on planet earth, who also happens to be the BEST. BOSS. EVER. and I get to work with him again – 4 days a week – starting today.  Excited?  I can barely stand it.  Truly, my life is right way up again.  My life is the way it is today because of the enormous influence of this man; so I cannot wait to see what the future holds now I have my biggest cheerleader back in my corner. I know, for sure, it’s going to be exciting.  For now though: Peanut Butter Ice Cream.

Today is also spectacular for another reason:  LowCarb / KETO / SANE / LCHF  Ice Cream has arrived!

UPDATE:  I have now created you a whole book full of scrumptious Ice Creams – also suitable for

Woohoo!!  I know it feels like it’s taken forever to get here, but fantastic ice cream is not easy.  It’s easy once you have a recipe that works.  Getting a recipe that works – not so much.  And I have a lot of experience with ice cream.

My goal here is to make ice creams that are as healthy as possible, and yet taste as good or better than premium regular ice creams.  It’s a lofty goal if you understand how ice cream works.  It’s a lofty goal if you’ve ever been unfortunate enough to try the dairy-free, sugar-free, vegan, or whatever-the-heck-free versions at the store.  Yeah, mine won’t taste anything like any of those.  My trusty Ice Cream Taste Test Crew would agree that you cannot tell the difference between my KETO ones and regular premium ice creams.  It’s true, lovely readers.  You CAN have it all.  You’ll be so glad you’re KETO once you’ve tried some of these!

My ice cream fetish odyssey started some 4 years ago when Larry decided to have a birthday.  His lovely wife, Susan, is not the chef in the family, so I offered to cook The Birthday Dinner for Larry and his family at my home.  I had the dinner down, but was somewhat stumped when it came to a suitable dessert.  I knew Larry adored raspberries, and I knew the weather was going to be warm.  Based on these two facts I randomly decided that I was going to make Raspberry Ice Cream for him, even though I had never made ice cream before.  Ever.

I toddled off to Williams-Sonoma to avail myself of an ice cream churner, and my ice cream adventures began.  Being a lifelong overachiever I made both Raspberry Ice Cream and Raspberry Ripple Ice Cream, and both of them were huge hits.  I mean HUGE.  No one believed they were homemade.  That success, combined with the therapeutic experience I had enjoyed while making said ice cream set me off on a path that involved some 40-or-so flavors, and hundreds and hundreds of gallons of ice cream over the next 3 years.  It was awesome.  I made ice cream for neighbors, ice cream for friends, ice cream for work colleagues, and ice cream for a local hotel.  I rapidly became known as The Ice Cream Queen.  I had strangers gate-crashing work meetings because they heard Carrie Brown’s ice cream was making an appearance.  I never had any problems getting painting parties going at my house either; as long as there was Carrie Brown’s ice cream there were plenty of volunteers.

Then I met Jonathan, and my whole ice cream existence came to a screeching halt.  Until now.  I give you Peanut Butter Ice Cream. Peanut Butter Ice CreamWouldn’t it be awesome, I mused, if I could merge my ice cream repertoire into my KETO lifestyle.  It’s pretty hard being the Ice Cream Queen and The Queen of Healthy Eating at the same time; because how can I live and breathe all things nutritionally healthy while churning out ice cream that is doing exactly the opposite?  So for months I pondered how to make KETO Ice Creams.  Ice creams are the single most complex food creations we humans have come up with.  Sadly you cannot just whizz a bunch of stuff together, sling it in the freezer and get beautiful, scoopable, delicious ice cream the next day.   In other news, did you know that “scoopable” is not a real word?  I am going to start a petition.  Scoopable needs to be a proper word.  I mean, I make ice cream all day long, and have 5 cats. I can’t go 5 minutes without using the word.

Months ago I started dabbling with KETO ingredients that I thought may work, but didn’t have much success.  Then, one Saturday, my brain broke loose and I created Peanut Butter Ice Cream and then 7 more KETO ice creams in one day.  I was over the hump and off to the races!  Since then I’ve made 16 different flavors – holy moly, there’s no stopping me now.

Peanut Butter Ice Cream

To get us going down the KETO Ice Cream path, I started with the easiest recipe, which also happened to be one of the most requested: Peanut Butter Ice Cream.  Score!  Everyone wins.

Ice cream making is actually pretty complicated scientifically speaking – there’s a whole bunch of geekery around getting ice crystals to form the right way, not getting them to freeze too hard, or too soft, and other thrilling physics dilemmas to think about – and there are tons of little tips and tricks that will help you get that perfect scoop of KETO deliciousness every time. Sadly, one little recipe post won’t address most of that, but before you hop to the recipe please just cast your eye over this list. It’s a good place to start if you are new to the world of homemade ice cream, and since all of you are new to KETO ice cream, and KETO ice cream “custards” do not behave like regular ice cream custards, I urge you to pay attention. After waiting this long, I don’t want you to be disappointed with the result.

The goal is to churn your ice cream mixture in as short a time as possible, so having everything super cold before you begin will be your biggest aid in this endeavor.  Especially the ice cream mixture.  DO NOT TRY AND CHURN IT IF IT IS NOT COLD.

  • All your equipment should be as cold as possible before you start churning: the dasher (stirring paddle), any jug that you use to pour the custard into the churner, and the spatulas.
  • If you are using a churner with a removable freezer bowl that needs to be pre-frozen, make sure that it is completely frozen before you churn. If you shake it and there is ANY noise, it is not ready to use.
  • Place the empty container that you are going to put the churned ice cream in, into the freezer when you start churning so it is super-cold when the ice creamed has churned.
  • Do not overfill the churning bowl.  Doing two smaller batches is much better than trying to churn too big a batch.
  • Once you have put the churned ice cream in the cold storage container, place it in the freezer immediately.
  • Once churned, freeze the ice cream in the freezer for at least several hours before serving, and preferably overnight.  Really, try and wait, or churn just before bedtime so you’re not tempted to dig in straight away.
  • If you live in a hot climate, churn in the coolest part of the day.
  • If you have a separate “deep” freeze, put your freshly churned ice cream in that freezer initially, so it freezes as fast and firm as possible.  The next day, or 8 hours later, you can transfer it to the freezer part of your kitchen ‘fridge/freezer.

That’s just a few basics to get you started.  So without further ado, have some KETO Peanut Butter Ice Cream.  I must warn you – this stuff is *very* filling.  You won’t be able to eat very much at one time, but your mouth will be so insanely happy because it won’t believe it’s eating KETO Peanut Butter Ice Cream, that you won’t care. Peanut Butter Ice Cream | www.carriebrown.comHUGE thanks are due to my long-suffering Ice Cream Taste Test Crew: Matt Ballard, Laurie Resch, Bob Stutz, Jen Meehan, and Sahara Pirie, whose thoughtful, constructive criticism helped shape the final versions; they ate a lot of ice cream in the course of this KETO Ice Cream endeavor, and my recipes are better because of their input.  Matt wins the award for most KETO ice cream eaten in the name of ice cream perfection.  Thursday afternoons will never be quite the same.  Thanks also to the various other folks who were able to sample a few here and there, and whose feedback was also very valuable.

I scream, you scream, we all scream for ice cream!  Peanut Butter Ice Cream! Peanut Butter Ice Cream!!

UPDATE:  I have now created you a whole book full of scrumptious Ice Creams – also suitable for

Note: I use Living Harvest Tempt Hempmilk – Unsweetened Original

 

Peanut Butter Ice Cream
Author: Carrie Brown | www.carriebrown.com
Prep time:
Total time:
Serves: 10 – 12
Ingredients
  • 2 cups / 1 pint hemp milk (I use Living Harvest Tempt Hempmilk – Unsweetened Original)
  • 3/4 cup / 6 fl oz. smooth peanut butter, unsweetened
  • 6 1/2 oz / 185 g xylitol (I use Xyla)
  • 1/4 cup / 2 fl oz. heavy (double) cream (or thick coconut milk for dairy-free)
  • 1/2 tsp sea salt
  • 1/4 tsp vanilla extract
  • 2 oz. / 55g vanilla protein powder
  • 1/2 tsp guar gum
Instructions
  1. Place hemp milk, peanut butter, xylitol, cream, sea salt, and vanilla extract into a blender and blend on high until completely smooth.
  2. Add the protein powder and blend briefly, just until mixed in.
  3. Turn the blender to low speed and through the opening in the blender lid tap the guar gum into the mixture while the machine is running.
  4. Blend for no more than 5 seconds and turn the blender off.
  5. If you do not need the blender jug, put the lid on and place in the ‘fridge for at least 4 hours until the ice cream mix is very cold. If you need the blender jug, transfer the ice cream mix into a jug or other container and cover before placing in the ‘fridge.
  6. Once the ice cream mix is very cold, freeze in your ice cream churner following the manufacturer’s instructions. This usually takes 20 – 30 minutes.
  7. Once the ice cream mixture has churned into “soft serve” consistency, quickly transfer it from the churning bowl into your pre-chilled container, and place in the freezer overnight.

Peanut Butter Ice Cream | www.carriebrown.com

 

 

 

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  • Ellen - YAY!!!! Thanks for sharing – can’t wait to get started. :)ReplyCancel

  • Sahara - OMG, my mouth is watering as I look at the photos because it is remembering the taste oh so well… can’t wait to make this. Thank you!ReplyCancel

    • carrie - It was so fun having you on the Ice Cream Taste Test Crew, Sahara!!!ReplyCancel

  • Gordon Mott - Hi Carrie. Thank you so much. Just need to get a churner now. Two questions. First can you use other milks to make this and get the same results and second, can I substitute unflavoured whey protein powder or add vanilla essence. Oh and yes, I believe you said xanthum gum can replace guar gum?ReplyCancel

    • carrie - Hi Gordon – you can use unsweetened almond milk instead, but the result will not be exactly the same. Yes you can use unflavored whey – be careful how much vanilla extract you add, it is very strong – or leave the additional vanilla out. You should NOT replace guar gum with xanthan gum in this instance :-( Hope this helps! Enjoy your churner!!! :-)ReplyCancel

  • Judy - Hi Carrie, Love your recipies, but I don’t have a very accurate scale so how much xylitol does this measure out to be. I need to replace my scales but in the meanwhile a measurement equivalent would be very helpful.ReplyCancel

  • Ladyp1244 - Am looking on-line for guar gum, hemp milk and a churner as I type. Looks a fabulous recipe. ThanksReplyCancel

  • Jeremy - so this is probably a stupid question but where exactly can I find an ice cream churn. this recipe sounds great but have no clue where I could pick up one of those bad boys. thanks in advace…:)ReplyCancel

    • carrie - Hi Jeremy! I have updated the post with churner info links – hope that helps!ReplyCancel

  • Heidi - Jeremy I got my ice cream machine at costco but Amazon also has them

    Carrie,

    A few questions:
    Looks like we need to buy hemp milk is there a brand you would recommend?
    Also about the PB, I buy mine where you can grind it yourself at the store. Nothing added like sugar or salt but I would not say it is totally smooth. Will this work or should I buy PB in a jar and if so what brand do you use?
    What is the dasher?
    I have several freezers and I know the chest freezer gets much colder than the freezer in the house. Would you suggest the coldest freezer possible or does that matter?
    Can’t wait to make this Ice Cream. YUMMY! .ReplyCancel

    • carrie - Heidi – have updated the post with brand recommendation and explanaiton of a dasher. For PB I use Trader Joe’s smooth peanut butter. The taste of the ice cream will vary depending on what PB you use. I initially freeze them in the deep freeze in the garage, and then move them to the freezer section of the ‘fridge/freezer. If I am transporting them I leave them in the deep freeze until I need to leave the house. Hope that helps!ReplyCancel

  • Heidi - Also can you make the ice cream mix ahead of time like a couple days and leave it in the fridge until you churn it?ReplyCancel

    • carrie - Heidi – yes. perfectly fine to make the “custard” ahead of time and keep in the ‘fridge. This is typically how I manage ice cream production. Just make sure it is in a covered glass container. Hope that helps!ReplyCancel

  • Ellen - YUM…..JUST YUM! What an incredible ice cream! LOVE it!!
    THANKS, Carrie!!ReplyCancel

    • carrie - YAY for Ellen being the first to comment after haivng made the first SANE Ice Cream! SOOOOOOO happy you loved it :-DReplyCancel

  • Ellen - I’m trying to rate this 5 stars, but the site won’t let me go above a 4….it is DEFINITELY a ‘5’!!!ReplyCancel

  • Sharon - Carrie – Did you try making ice cream with coconut milk? If so, what were the results?ReplyCancel

    • carrie - Hi Sharon – I have been using a range of “milks” for SANE ice creams. I will be publsihing all the recipes this summer!ReplyCancel

  • keri - How many servings does it make? I have a family of 7 – should I double? (do two batches)ReplyCancel

    • carrie - Keri – you should be fine with one batch for 7 people. It is very filling, so typically people don’t eat as much as they would regualr ice creeam. Hope that helps!ReplyCancel

  • Candy - I bought the same churner on Ebay for $36. It’s refurbished, but it came packaged like new and free shipping. It arrived less then a week after I purchased. I haven’t used it yet, but the seller has good reviews.

    http://www.ebay.com/itm/390607868568?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649

    Do you think it will be okay if I use TJ’s Sunflower Butter?ReplyCancel

    • carrie - Candy – that sounds like a great deal! I cna not advise you on the sunflower butter as I have not tested it. Obviously the taste will be completley different, but I do not know what the texture and consistency will be once you have frozen it. If you try it, let me know!ReplyCancel

  • Candy - I did make it with Sunflower Butter and it’s very good – maybe should have cut back on the xylitol since the SB is sweetened. The texture and consistency were fine, although I’m not that picky when it comes to sweets :) Thanks and can’t wait for something with coconut!ReplyCancel

  • Lorna - Hello Carrie ‘Queen of Sane’,
    I just lurrrvee Ice Cream and so want to do this… finding all the ingredients in Italy is just not happening. I tried to make hemp milk this weekend but the result were far from what it should look like….I have a someone coming over from the US in 3 weeks, who is bringing me Xylitol and Guar gum… does it really have to be hemp or could I use Coconut milk?

    thanks
    LornaReplyCancel

    • carrie - Hi Lorna – if you sub out for coconut milk, make sure it is the think stuff – in the US it comes in cans, not the thin carton coconut milk. Hope that helps! It should work, but taste may be altered. Really hope you get to make this and love it!!! :-DReplyCancel

  • Suzie price - Made ice cream this weekend… It was awesome – way easy to make, had never used a cuisinart ice cream maker before. Recipe really worked. We froze and ate in 6 hours, couldn’t wait. Still tasted great. Thak you carrie brown!!!ReplyCancel

  • carrie - GO, Suzie!! So happy you loved it :-)ReplyCancel

  • Lorrie Heist - Dusting off the churner, placing everything in the freezer and heading out the door to buy some supplies. Downsizers & HCFM ladies, get ready for a special treat!ReplyCancel

  • Heidi - When are more sane ice cream receipes coming?? No pressure but it is almsot August and I am dieing to try a new flavors this summer. Hopefully you will be posting new flavors soon. Thanks HeidiReplyCancel

    • carrie - I am writing an ice cream book right now, which will be published shortly – and then you’ll have 25 or so SANE ice creams to chow down on!ReplyCancel

  • Heidi - oh really! I did not know that. Can’t wait hopefully it will be ready soon! Thanks HeidiReplyCancel

  • Deb Sanders - Love, love love this ice cream. I threw in a handful of dark chocolate chunks from a recipe by Melissa Monroe McGee ( she developed a cookbook based on Wheatbelly). It takes it to a whole new level. Getting ready to make another batch.ReplyCancel

  • Cheryl - Why didn’t I make this ice cream weeks ago?! Probably because my English partner hates peanut butter and I didn’t want to eat the whole lot by myself. But my mom is visiting me in London from Washington so I made a batch for tomorrow night’s dinner. OMG! It is AWESOME!! I was a little uncertain of hemp milk but took a leap of faith because Carrie never steers me wrong. It is the creamiest, most gorgeous ice cream I’ve ever made! Now, I really can’t wait for the ice cream book! My freezer bowl is ready and waiting! Carrie, you are a genius!ReplyCancel

  • Jane - Love your ice cream book.ReplyCancel

  • Kimmy - I can’t find your book to buy…! not even in digital format..I’m in Australia but I didn’t think that would matter..?
    So frustrated as I cant even get Smarter Science of Slim book either…do I really have to wait til next year :-(ReplyCancel

  • Kate - Carrie, you are a genius! I can’t believe how good my first batch of this ice cream tastes. I am totally inspired to go SANE now that I know this ice cream is in my future! Thank you so much!ReplyCancel

    • carrie - Kate – so happy you loved the ice cream! You totally got this SANE thing :-)ReplyCancel

  • What Flavor of SANE Ice Cream Am I? » Carrie Brown | Living a SANE Life - […] going while you wait for this glorious, full-color book of SANE Ice Cream recipes, here’s one I posted earlier that you can make RIGHT […]ReplyCancel

  • James - Hi Carrie,

    Just bought an ice cream maker and your book through kindle. Quick question, what can I successfully sub hemp milk and almond milk with? In Aus, it is illegal to have hemp milk (stupid I know, only western nation where it is prohibited), and my fiancée is deathly allergic to nuts. Any suggestions will be greatly appreciated.ReplyCancel

  • Aaron - made this last night & it was an epic fail, never set up at all, really disappointedReplyCancel

  • Patti - I would love to make this, but cannot tolerate whey or egg white protein powder. Can you suggest a substitute? Thank you! Would also love to buy the book, but am reluctant because of the whey protein :-(ReplyCancel

  • Jacqueline - Added raw cocoa to this and made it with colostrum (working on healing my gut). It was delicious.ReplyCancel

    • carrie - OK Jacqueline, the whole colostrum thing is freaking me out thrilled you are enjoying delicious SANE ice cream!ReplyCancel

  • alison - Just made my first batch va va voom icecream. Can I reduce the xylitol as I found it a little sweet for my palate would it affect the end result. Love your work ;))ReplyCancel

    • carrie - Alison – you can try to reduce the xylitol – it may not scoop as nicely or freeze quite the same. Thanks for the kind words!ReplyCancel

  • Catherine - Any thoughts on using almond butter instead? I’m sure it will taste different but wondering if I can get same consistency?ReplyCancel

    • carrie - Catherine – without trialing it I cannot guarantee it will work, but I think there’s a good chance that you will get a similar consistency.ReplyCancel

  • Catherine - Tried to buy the ice cream book and it wouldn’t let me get the kindle version cos I’m in Australia, any work arounds?ReplyCancel

    • carrie - Catherine – I have lots of folks in Australia who were able to buy the Kindle version so I am confused as to why you are experiencing issues :-( You could PayPal the money and I could ship a hardcopy to you, but I am not sure what the shipping would be.ReplyCancel

  • Catherine - Thanks so much for your replies Carrie. The fact that other down unders bought made me persevere and Im glad to report I was successful in my purchase! I’m off to buy guar gum now but just also wanted to say well done on your transformation, not only do you look ridiculously fab but you have also inspired me to reintroduce some more SANEity into my life. Have a great day!ReplyCancel

  • Wren - I know you probably don’t like getting so many substitution questions and I do plan to make this exactly as written, once I get some no sugar added peanut butter, but….for now I just can’t wait to try this. Since I have creamy peanut butter with sugar (2g per 2 TB), how much less Xyla do you think I’ll need?ReplyCancel

  • Wren - This ice cream is the BOMB! Once you’ve tried it, you will have to buy Carrie’s ice cream book. I can’t wait to make her other recipes. Yum! Yum! The second time I made this with my own Vitamix peanut butter. It’s so incredibly creamy.ReplyCancel

  • deedee - I desperately want to make this for my mother because she hasn’t had great ice cream in a long time due to a strong dairy intolerance. I imagine I can sub the heavy cream with full-fat coconut milk. Can I substitute the whey protein for anything else???ReplyCancel

    • carrie - Deedee – FF Coconut Milk for the heavy cream and powdered egg white for the whey. You will need to increase the sweetener to allow for the sweetener in the whey powder. Hope that helps!ReplyCancel

  • Megan - I just made this recipe and it was so delicious I bought your book! Can’t wait to try out more recipes. Thank you SOOOO much for allowing me to indulge in my ice cream addiction again! :DReplyCancel

  • Shon - I am following a keto diet and as such would prefer not to add too much protein if I can avoid it. Does removing or reducing the amount of protein affect the overall consistency of the ice cream?ReplyCancel

    • carrie - Hi Shon, I haven’t tried it without the protein powder, although it is on my list of things to do. I am pretty certain it will be fine. Hope that helps!ReplyCancel

  • Frankie - I listen to your interviews on the Ketoevanglist podcast. Thank you for your tutorial on measuring out recipe ingredients. Now I know why I had so many failures.
    My question is are your books still available on Amazon in the Kindle format?ReplyCancel

    • carrie - Hi Frankie – the e-cookbooks available here can all be read on a Kindle. Instructions on how to read it on your Kindle are posted at the bottom of the purchasing pages. Hope that helps!ReplyCancel

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