Vanilla and Peanut Butter Ice Cream with Chocolate Syrup


  • 2 cups heavy whipping cream

  • 3 tablespoons unsalted butter

  • 1/2 cup powdered erythritol

  • 4 Large Egg Yolks

  • 2 Tablespoons no sugar added peanut butter

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon xanthan gum

  • Walden Farms Chocolate Syrup


  • Put cream, butter, and erythritol into a pot on medium-high heat and whisk until sweetener has dissolved.

  • Bring to a boil then lower the heat and simmer for 5 minutes until slightly thickened.

  • Remove from stove and let cool for 15 minutes

  • Put egg yolks into a large bowl and mix until pale yellow. 45 seconds.

  • Add peanut butter and vanilla extract and mix with hand mixer

  • Slowly add cooled cream mixture to bowl with mixing with hand mixer

  • Add xanthan gum and continue to mix until froth layer on top

  • Pour ice cream mixture into 8 x 4 pan.

  • Place in freezer for 30 min

  • Mix with a spoon then freeze for another 30 min

  • Mix with a spoon again and freeze for another 3 hours.

  • Before serving let sit at room temperature at least 10 minutes or melt slightly in microwave.

  • Add Chocolate sauce to taste.

  • Cover left overs and store in freezer

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