Combine the coconut cream, sugar-free peanut butter, vanilla extract, and monk fruit sweetener in a blender. Whizz it all up until it's smooth and thoroughly combined.
Pour the mixture into an ice cream maker. Add the chopped dark chocolate, and churn the mixture for 8-10 minutes until it reaches a soft-serve consistency.
Transfer the creamy blend to a freezer-safe container and flatten it with a silicone spatula.
Freeze for about an hour. Once the ice cream is firm, scoop it into bowls and serve immediately.
If you don't have an ice cream machine at home, don't worry, we have an alternative for you!
Alternatively, without an ice cream maker/machine
Prepare the ice cream mixture by blending all the ingredients.
Then, instead of placing the mixture in an ice maker, transfer it into a freezer-safe container.
Allow the container to chill in the freezer for one hour.
After an hour, remove the container from the freezer and use an immersion blender or a food processor to beat the mixture for 2-3 minutes.
Once beaten, flatten the mix with a silicone spatula and place it back in the freezer. Repeat this process after another hour.
Typically, two repetitions are sufficient to achieve the desired consistency. However, if it does not meet your expectations, repeat the freezing process.
After approximately 2 hours of freezing, you can scoop the ice cream into serving bowls and serve.
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Nutrition
Nutrition Facts
Keto Peanut Butter Ice Cream
Amount Per Serving
Calories 539Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 40g250%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 0.2mg0%
Sodium 75mg3%
Potassium 535mg15%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 9g18%
Vitamin A 3IU0%
Vitamin C 3mg4%
Calcium 27mg3%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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