Making homemade ice cream can feel like a lot of work, but this recipe is surprisingly easy. You only need a hand mixer and a loaf pan to put it together.
My keto moose tracks ice cream brings together cold vanilla cream, sweet peanut butter cups, and a rich chocolate swirl in every bite.
Traditional ice cream is usually loaded with sugar, which can quickly take you out of ketosis. This version is completely low carb and keto friendly, so you can enjoy a bowl whenever you want.
The homemade chocolate ribbon stays nice and soft even after freezing. It gives you that genuine ice cream parlor experience right in your own kitchen.
I love keeping a batch in my freezer for warm afternoons or quiet movie nights on the couch.
Why You’ll Love This Recipe
No Machine Needed – You can make super creamy ice cream using just a hand mixer and a loaf pan.
Easy to Scoop – Allulose keeps this frozen dessert soft and scoopable without ever turning into an icy brick.
Gooey Fudge Swirl – The rich homemade chocolate ribbon stays thick and chewy even when frozen solid.
Loaded with Candy – Every single bite is packed with tasty sugar free peanut butter cups for maximum fun.
Recipe Ingredients
For the Fudge Ribbon
- 1/2 cup Heavy Whipping Cream
- 1/3 cup Powdered Allulose
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Butter
- 1 oz Sugar-Free Dark Chocolate, Chopped
- 1 pinch Salt
For the Ice Cream
- 2 cups Heavy Whipping Cream, Cold
- 4 oz Cream Cheese, Softened
- 2/3 cup Powdered Allulose
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 12 Sugar-Free Mini Peanut Butter Cups, Halved
How To Make
Step 1
Whisk the 1/2 cup heavy cream, allulose, cocoa powder and butter in a small saucepan over medium heat. Simmer gently for 3 to 4 minutes, stirring often, until slightly thickened.
Step 2
Remove the pan from the heat and stir in the chopped chocolate and salt until glossy. Let the fudge cool to room temperature, stirring occasionally.
Step 3
Beat the cream cheese, powdered allulose, vanilla extract and salt with 1/4 cup of the cold heavy cream until smooth.
Step 4
Whip the remaining heavy cream to stiff peaks and fold it into the cream cheese mixture until fully combined.
Step 5
Gently fold in most of the mini peanut butter cups.
Step 6
Spread one third of the ice cream into a loaf pan and drizzle with one third of the fudge. Repeat twice, then swirl lightly and top with the remaining peanut butter cups.
Step 7
Cover and freeze for at least 6 hours. Let it rest for 10 minutes before scooping so the fudge ribbon stays soft and gooey.
Tips
Stick With Powdered Allulose
I recommend using powdered allulose rather than erythritol or monk fruit blends for this recipe.
Erythritol recrystallizes as it chills, which makes homemade keto ice cream turn rock hard and icy in the freezer.
Allulose behaves just like real sugar by lowering the freezing point. This keeps your ice cream soft and easy to scoop.
Cool the Fudge Completely
From my experience, you must let the fudge ribbon drop to room temperature before assembling your loaf pan.
If the fudge is even slightly warm, it will melt your whipped cream on contact and turn into liquid.
You’ll get the best results if you make the fudge first so it has plenty of time to sit on the counter and cool.
Soften the Cream Cheese Completely
Make sure your cream cheese is truly at room temperature before you mix it with the other ingredients.
If the cream cheese is still cold, it will break into tiny white flecks that will not blend smoothly into the cream.
I’ve found that leaving it on the counter for about an hour gives you that smooth, creamy base without any lumps.
More Recipes
- Keto Butter Pecan Ice Cream
- Keto Mint Chocolate Chip Ice Cream
- Keto No-Churn Cookie Dough Ice Cream
- Keto Peanut Butter Cup Blondies
- Keto Peanut Butter Cups
Frequently Asked Questions
Can I use erythritol instead of allulose?
Allulose is the best choice here because it keeps homemade ice cream soft and easy to scoop straight from the freezer.
Erythritol will cause the base to freeze rock hard and can leave behind a crunchy or gritty texture.
Keto Moose Tracks Ice Cream
Ingredients
For the Fudge Ribbon
- 1/2 cup Heavy Whipping Cream
- 1/3 cup Powdered Allulose
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Butter
- 1 oz Sugar-Free Dark Chocolate, Chopped
- 1 pinch Salt
For the Ice Cream
- 2 cups Heavy Whipping Cream, Cold
- 4 oz Cream Cheese, Softened
- 2/3 cup Powdered Allulose
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 12 Sugar-Free Mini Peanut Butter Cups, Halved
Equipment
- hand mixer
- loaf pan
Instructions
- Whisk the 1/2 cup heavy cream, allulose, cocoa powder and butter in a small saucepan over medium heat. Simmer gently for 3 to 4 minutes, stirring often, until slightly thickened.
- Remove the pan from the heat and stir in the chopped chocolate and salt until glossy. Let the fudge cool to room temperature, stirring occasionally.
- Beat the cream cheese, powdered allulose, vanilla extract and salt with 1/4 cup of the cold heavy cream until smooth.
- Whip the remaining heavy cream to stiff peaks and fold it into the cream cheese mixture until fully combined.
- Gently fold in most of the mini peanut butter cups.
- Spread one third of the ice cream into a loaf pan and drizzle with one third of the fudge. Repeat twice, then swirl lightly and top with the remaining peanut butter cups.
- Cover and freeze for at least 6 hours. Let it rest for 10 minutes before scooping so the fudge ribbon stays soft and gooey.