So seeing as how the strawberry ice cream lasted about 5 minutes, it was time to make another batch. This time chocolate peanut butter. I tried to get a ribbon of the peanut butter, but haven’t quite mastered the knack. But who cares, it tastes good once it goes down the gullet. I also added 90% chocolate bits in it and next time I think I’ll add peanut bits as well. Due to the super rich and dark cocoa I put in, it made for a super rich and chocolatey ice cream.
I used Holland’s Best Cocoa from Crest Holland. A cocoa so dark it was almost black. It had 0.4g carbs with 1.1g fibre!
Further ideas we want to inhale:
- Coffee
- Blackberry and creamcheese
- Spicy Mexican Chocolate
Low Carb Chocolate Peanut Butter Ice Cream
Ingredients
- 1 1/2 c whipping cream
- 1/2 c water
- 1/4 c low carb dark cocoa
- 1/2 c Stevia
- Pinch of salt
- 1 c creamy peanut butter
- 1 tbsp Stevia
- 4 squares of 90% Lindt bar chopped into bits in food processor
- 1/2 c chopped peanuts
Instructions
- Bring the cream, water, cocoa, and salt to a simmer. Whisk frequently so it doesn't scald.
- Add the Stevia, and stir to melt in.
- Bring to a boil over medium heat, again whisking frequently.
- Remove from heat and add 1/2 c of the peanut butter, stir to melt in.
- Cover and refrigerate at least 3 hours or until chilled.
Instructions for the ice cream maker
- Put the clean and dry bowl into the freezer to freeze, for at least 12 hours.
- Click in paddle, snap on lid, and turn on.
- Pour chilled mix through spout and let churn for about 15-30 minutes until desired consistency.
- In a small saucepan, melt the peanut butter and 1 tbsp of Stevia.
- Place ice cream mix in dish or container, fold in the chocolate bits, peanut bits, and melted peanut butter, cover and put into the freezer.
Notes
Made in 1.4L ice cream maker from Presidents Choice
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream looks sooo good! My mouth is watering looking at all this food! Beautiful website!