I'm a lover of all things dark chocolate and peanut butter when it came to desserts... and just couldn't find a decent non-diary keto friendly option in store bought ice cream offerings. So here ya go... after some experimentation, this turned out quite nicely!
In a blender, combine coconut milk with peanut butter butter, 1/2 cup of the swerve, vanilla, 1/4 teaspoon guar gum and salt. Blend until very smooth, then pour 1 1/4 cup of the peanut butter mixture into a measuring cup and leave the rest in the blender. Add in the remaining 1/4 cup swerve, remaining guar gum and the cocoa powder. Blend until very smooth.
Pour the chocolate mixture into a large flat pan, then swirl in the peanut butter mixture. Then transfer the mixture to two pint containers. Freeze for 4 to 6 hours. To scoop, allow the ice cream to sit at room temperature to defrost a bit (though I personally prefer my ice cream really frozen, so to each your own). Enjoy!
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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