Vegan Keto Peanut Butter Cup Ice Cream Recipe
Peanut Butter Cups:
1 cup chocolate chips
1 Tbsp coconut oil
1/2 cup natural peanut butter
1/4 cup almond flour
monkfruit, sweeten to taste (or coconut sugar fore refined sugar-free)
1/2 tsp vanilla extract
pinch of sea salt
2 (14oz) cans full-fat coconut milk
3/4 cup natural peanut butter
3/4 cup granulated monkfruit (or coconut sugar for refined sugar-free)
1 tsp vanilla extract
1/4-1/2 tsp sea salt
For those of you asking, click here to see the Ice Cream Maker that I use.
It works amazing and it’s only $42! I was hesitant about getting one at first but I honestly use it about 2-3 times per week!
For the peanut butter cups:
Add the chocolate chips and coconut oil to a small pot and heat on low. Melt together completely. Continue to stir to prevent burning. Once melted, remove from heat.
Using six ramekins or six muffin liners inside of a muffin pan, add enough of the melted chocolate to fill the bottoms. Rotate each of them around to cover the bottom and bring the chocolate slightly up the sides. Place them in the freezer to harden for at least 15 minutes.
For the filling, add the almond flour, monk fruit or other sweetener of choice, vanilla extract, and sea salt to a small bowl and mix. Then add the natural peanut butter and stir together until combined.
Once the chocolate bottoms have hardened, evenly distribute the peanut butter filling amongst all of the ramekins. Spread the filling so it is flat and covers the bottom chocolate layer.
Pour the remaining melted chocolate on the top of the filling in each dish. Make sure you pour enough to cover the tops completely. Top with a sprinkle of sea salt if desired. Place in the freezer to harden for at least 15 more minutes. While the peanut butter cups are firming up, follow the directions below to make the ice cream.
For the ice cream:
Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes*
Add all of the ingredients for the ice cream to a blender and blend together for 10-15 seconds until creamy. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.
Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container.
Remove the peanut butter cups from the freezer and remove them from the muffin liners or ramekins. Chop them up into chunks and evenly stir them throughout the ice cream.
Place ice cream in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes or microwave for 10-20 seconds before eating.
Serve and enjoy!
*If you do not have an ice cream maker, simply make the ice cream mixture in the blender as described above but instead of putting it into an ice cream maker, poor it into a gallon size ziplock bag (or multiple smaller ziplocks). Remove as much air as possible from the bag and seal it shut. Place it in the freezer to freeze solid. Once frozen, take the bag out of the freezer and break it up into large chunks and then poor the chunks into a food processor. Turn on the food processor and blend until creamy like soft serve. Poor the soft ice cream into a dish (I use a bread pan size) and put back into the freezer to firm up for about 1-3 hours. If it gets too frozen, set it out to thaw for about 20 minutes or put it in the microwave for 10-20 seconds. If you do not have a food processor, you can simply poor the ice cream mixture from the blender straight into your dish to freeze but you will have to stir it every 15-20 minutes (make sure that you’re scooping in a way to let air into the ice cream) until it firms up and is the consistency of traditional ice cream).