Easy, no churn, creamy Keto/Low Carb peanut butter ice cream recipe in just 5 minutes hands on time.
Almond Flour – 1 Tbsp
Cream Cheese (at room temperature) – ½ Cup
Butter (at room temperature) – 2 Tbsp
Peanut Butter – 3 Tbsp
Dark Chocolate (I used Lindt 85%) – 10 Gm (1 square) (Optional)
Powdered Stevia – 1 Tsp
1. Using a handheld blender, blend together all the ingredients except the chocolate.
2. Pour in an airtight container and refrigerate for 2 hours.
3. Just before serving, create some nice curls of the chocolate using a peeler knife and sprinkle on top of the ice cream. Alternatively, you can melt the chocolate in Microwave and pour over the scooped out ice cream. (This step is optional but definitely adds to the beauty of the finished product).