Let’s be honest—peanut butter is basically a love language. And if you’re living the keto life, peanut butter is one of the few indulgences that’s both delicious and on-plan. Now, combine it with ice cream, and you’ve basically created the dessert equivalent of winning the lottery.
The best part? No ice cream maker needed. Yep—no fancy gadgets, no secret chef skills, just a bowl, a whisk, and maybe a strong arm workout (bonus calorie burn).
I first made this because my freezer was sadly empty of keto desserts and the craving hit hard. Let’s just say that after one bite, I started questioning why I ever bought store-bought pints in the first place.
Why No-Churn Is a Game Changer
Ever wondered why traditional ice cream requires churning? It’s to keep the ice crystals small and the texture creamy. But with the right ingredients, you can skip the machine and still get that dreamy, scoopable texture.
Here’s why no-churn keto peanut butter ice cream works so well:
- Healthy fats from heavy cream and peanut butter give a naturally creamy mouthfeel.
- Low-carb sweeteners help it freeze softer than traditional sugar-free ice creams.
- Whipping the cream first adds air for that light, fluffy consistency—no churn required.
Basically, it’s the dessert equivalent of a life hack.
Ingredients You’ll Need
Here’s your shopping (or pantry raiding) list:
- 1 1/2 cups heavy whipping cream (cold—straight from the fridge)
- 1/2 cup unsweetened creamy peanut butter (no added sugar, just peanuts & salt)
- 1/3 cup keto-friendly sweetener (allulose for softer texture, or erythritol/monk fruit blend)
- 1 tsp vanilla extract
- A pinch of salt (enhances peanut flavor—trust me)
- Optional mix-ins: sugar-free chocolate chips, chopped peanuts, or a swirl of sugar-free chocolate sauce
Step-by-Step Instructions
Step 1: Whip the Cream
Pour your cold heavy whipping cream into a large mixing bowl. Using a hand mixer (or stand mixer if you’re fancy), whip until you see stiff peaks. This is your air base—it’s what keeps the ice cream light instead of a frozen brick.
Step 2: Make the Peanut Butter Base
In a separate bowl, mix peanut butter, sweetener, vanilla extract, and salt until smooth. If your peanut butter is too thick, warm it slightly in the microwave for 10–15 seconds to make it easier to stir.
Step 3: Combine the Good Stuff
Gently fold the peanut butter mixture into the whipped cream. Use a spatula and take your time—no one wants to lose all that fluffy goodness.
Step 4: Add Extras (Optional but Recommended)
This is where you go wild—toss in sugar-free chocolate chips, chopped peanuts, or drizzle in chocolate sauce and swirl it around.
Step 5: Freeze Without Churning
Transfer the mixture into a freezer-safe container. Smooth the top, cover with a lid (or plastic wrap), and freeze for at least 4–6 hours, or until firm enough to scoop.
Step 6: Serve and Devour
Let the ice cream sit at room temp for 3–5 minutes before scooping for maximum creaminess. Serve as is, or top with a sprinkle of chopped peanuts for crunch.
Tips for the Creamiest No-Churn Ice Cream
- Allulose > erythritol for texture—erythritol tends to make ice cream harder in the freezer.
- Use cold heavy cream—whips faster and holds more air.
- Don’t overmix when folding—keep that air inside!
- Peanut butter quality matters—go for a smooth, natural peanut butter without added sugar.
How Keto-Friendly Is It?
A half-cup serving (without extras) roughly comes in at:
- Net carbs: ~4g
- Fat: ~18g
- Protein: ~4g
- Calories: ~200
So yeah, it’s basically a fat bomb in ice cream form—and I mean that as a compliment. Perfect for hitting your macros while feeling like you’re indulging.
My First Batch (AKA The Disappearing Ice Cream Mystery)
The first time I made this, I told myself, “I’ll just have a small scoop.” Fast forward 30 minutes and I’m scraping the bottom of the container like it owed me money. It’s dangerously easy to eat, so consider yourself warned.
Flavor Variations
Want to mix things up? Try these twists:
- Chocolate Peanut Butter: Add 2 tbsp cocoa powder to the peanut butter mixture.
- Peanut Butter & Jelly: Swirl in a keto-friendly berry sauce before freezing.
- Mocha Madness: Add 1 tsp instant coffee powder to the whipped cream for a caffeine kick.
Common Mistakes to Avoid
- Using chunky peanut butter—it messes with the texture (unless you want crunch).
- Skipping the fold technique—stirring too hard deflates the whipped cream.
- Overfreezing—leave it out for a few minutes before scooping to avoid an arm workout.
FAQ
Q: Can I use almond butter instead?
A: Totally! Just make sure it’s unsweetened. Flavor will be slightly milder.
Q: How long does it keep in the freezer?
A: Best within 1–2 weeks for texture, but technically safe for longer. (If it lasts that long.)
Q: Do I have to whip the cream?
A: Yes, unless you want peanut butter ice block. Whipping adds air—skipping it means rock-solid dessert.
Q: Can I make it dairy-free?
A: Yep! Use canned coconut cream instead of heavy cream. Flavor will be slightly coconutty but still delicious.
Q: Is crunchy peanut butter okay?
A: If you like texture, go for it. Just know it won’t be as smooth.
The Final Scoop
No-churn keto peanut butter ice cream is one of those recipes that feels too easy for how good it is. It’s creamy, rich, perfectly peanut-buttery, and won’t kick you out of ketosis. Plus, no gadgets, no fuss, just pure frozen bliss.
So the next time your sweet tooth starts yelling, skip the overpriced store pints and make this instead. And if you accidentally eat half the batch in one night? Well, I won’t tell if you don’t. 😉