Keto Peanut Butter Fudge Ripple Ice Cream with Sugar-Free Swirl
A rich, creamy ice cream base infused with peanut butter and marbled with decadent chocolate fudge swirls. This keto-friendly version uses sugar substitutes like Swerve and BochaSweet to create the perfect balance of sweetness without compromising on texture. The custard base ensures silky smoothness while the optional vodka helps prevent excessive crystallization. Perfect for summer entertaining or whenever you crave an indulgent frozen dessert that fits low-carb lifestyles. The contrast between nutty peanut butter and bitter chocolate creates sophisticated flavor layers that rival any premium ice cream.
Ingredients
- 1 ½ cups whipping cream
- ¾ cup unsweetened almond milk
- ⅓ cup Swerve Sweetenerregular sugar1:1keto
removes keto-friendly aspect
- ¼ cup BochaSweet(optional)more Swerve1:1sweetness
noted in recipe
- 3 large egg yolks
- ¾ cup creamy peanut butter
- 2 tbsp vodka(optional)
- ½ tsp vanilla extract
- ¼ tsp xanthan gum
- ⅓ cup whipping cream
- 3 tbsp confectioner's Swerve Sweetenerregular sugar1:1keto
removes keto-friendly aspect
- 1 ½ ounces unsweetened chocolate, finely chopped
Instructions
- 1
Set a bowl over an ice bath and set aside
- 2
Combine cream, almond milk and sweetener in medium saucepan over medium heat
- 3
Stir until sweetener dissolves and mixture reaches 175F
- 4
Whisk egg yolks in a medium bowl
- 5
Slowly add about 1 cup of the hot cream mixture to yolks, whisking continuously
- 6
Slowly whisk egg yolk mixture back into cream, whisking continuously
- 7
Cook until mixture reaches 180F
- 8
Remove from heat and whisk in peanut butter until well combined
- 9
Pour mixture into bowl over ice bath and cool 10 minutes
- 10
Wrap tightly in plastic wrap and chill at least 3 hours
- 11
Stir in vodka and vanilla extract
- 12
Sprinkle with xanthan gum and whisk vigorously to combine
- 13
Pour custard into ice cream maker and churn according to manufacturer's directions
- 14
For fudge sauce, whisk together whipping cream and sweetener in small saucepan over medium heat
- 15
Bring to a simmer and remove from heat
- 16
Add chopped chocolate and let sit 5 minutes until melted
- 17
Add vanilla extract and whisk until smooth
- 18
Let cool at least 10 minutes
- 19
Transfer half churned ice cream to airtight container
- 20
Dab spoonfuls of sauce over ice cream and swirl to combine
- 21
Repeat with remaining ice cream and sauce
- 22
Cover and freeze at least one hour until firm
Tips
Tempering the eggs slowly prevents curdling and ensures a smooth custard base
The ice bath cooling step is crucial for proper texture development
Chill the custard thoroughly before churning for best results
Good to Know
Keep frozen in airtight container up to 2 weeks
Custard base can be made 1 day ahead before churning
Let soften 5-10 minutes before scooping if very hard
Common Mistakes
Add hot cream slowly to eggs to avoid curdling
Don't skip the ice bath cooling to prevent grainy texture
Chill custard fully before churning to ensure proper freezing
Substitutions
removes keto-friendly aspect
noted in recipe
FAQ
Can I make this without an ice cream maker?
While possible using the freeze-and-stir method, an ice cream maker produces much better texture and incorporates air properly for creaminess.
What if I don't have BochaSweet?
You can use additional Swerve sweetener as noted in the recipe, or try erythritol or stevia to taste.
How long does this keep frozen?
Store covered in freezer up to 2 weeks, though best texture is within the first week of making.