Keto Peanut Butter Cup Ice Cream

If you love the mix of chocolate and peanut butter, you are going to really enjoy this keto peanut butter cup ice cream.

Traditional ice cream is loaded with sugar, which can quickly take you out of ketosis. This homemade version gives you that rich, classic dessert experience while staying completely low carb and keto friendly.

You do not even need an ice cream machine to make it. A regular hand mixer and a simple loaf pan are all it takes to get an amazing creamy texture.

Every bite has swirls of peanut butter and chocolate pieces throughout. It is rich, satisfying, and helps me stay on track with my healthy eating goals.

Let me show you how simple it is to prepare this treat right in your own freezer.

Why You’ll Love This Recipe

No Churn Needed – You can make this creamy treat easily without owning an expensive ice cream maker.

Stays Scoopable – Powdered allulose keeps the texture soft instead of freezing rock solid.

Ultra Creamy – Cream cheese and heavy whipping cream combine into an unbelievably velvety base.

Candy Packed – Sugar-free peanut butter cups add delightful chocolate chunks in every single bite.

Recipe Ingredients

• 2 cups Heavy Whipping Cream, Cold
• 4 oz Cream Cheese, Softened
• 1/2 cup Creamy Natural Peanut Butter, Divided
• 2/3 cup Powdered Allulose
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 8 Sugar-Free Peanut Butter Cups, Chopped

How To Make

Step 1

Beat the cream cheese, 1/3 cup of the peanut butter, powdered allulose, vanilla extract and salt with 1/4 cup of the heavy cream until smooth and creamy.

Step 2

Whip the remaining heavy cream to stiff peaks in a separate bowl.

Step 3

Fold the whipped cream into the peanut butter mixture in two additions until smooth and fluffy.

Step 4

Fold in three quarters of the chopped peanut butter cups.

Step 5

Warm the remaining peanut butter for 15 seconds in the microwave until pourable. Spread half the ice cream in a loaf pan, drizzle with half the peanut butter, then repeat with the remaining ice cream and peanut butter.

Step 6

Swirl gently with a spoon handle and scatter the remaining peanut butter cups on top.

Step 7

Cover and freeze for at least 6 hours. Let it soften for 10 minutes before scooping.

Tips

Stick With Powdered Allulose

I strongly recommend using powdered allulose rather than erythritol blends for this recipe. Allulose behaves just like real sugar in the freezer and prevents the ice cream from freezing into a rock-hard block.

If you use an erythritol sweetener instead, your dessert will get icy, gritty, and nearly impossible to scoop.

Powdered allulose keeps the texture soft, silky, and easy to scoop even after days in the freezer.

Make Sure the Cream Cheese Is Truly Soft

You’ll get the best results if your cream cheese sits on the counter until it is completely soft before you start.

If it is even slightly cold when you begin mixing, you will end up with tiny white lumps scattered through your peanut butter base.

Those lumps will not blend out once you start adding the cold cream, so give it plenty of time to warm up first.

Chill the Peanut Butter Cups Before Chopping

My favorite trick here is to place the sugar-free peanut butter cups in the freezer for about twenty minutes before cutting them up.

Sugar-free chocolate melts very quickly from the warmth of your hands and the knife blade.

Chilling them first gives you neat, clean pieces that stay whole instead of turning into smudged chocolate paste on your cutting board.

More Recipes

• Keto Chocolate Peanut Butter Cookies
• Keto No-Churn Cookie Dough Ice Cream
• Keto Peanut Butter Cup Blondies
• Keto Peanut Butter Cups
• Keto Peanut Butter Swirl Brownies

Frequently Asked Questions

Can I replace the allulose with erythritol?

Allulose is the best choice here because it keeps the ice cream soft and scoopable in the freezer.

If you use erythritol, the ice cream will freeze very hard and take a long time to thaw before you can scoop it.