Sugar-Free Keto-Friendly Peanut Butter Swirl Ice Cream

The end of summer calls for an ice cream celebration. And what better way to celebrate than with a lower in fat, sugar-free peanut buttery scoop! This ice cream is filled with little tricks – cashew milk to cut the calories a bit, erythritol to cut out sugar completely, and vodka to keep it all o-so creamy. This sugar-free keto-friendly peanut butter swirl ice cream will no doubt satisfy that craving while keeping your goals in mind!!!

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  • 1/2 Cup Heavy cream
  • 1/2 Cup unsweetened Cashew milk (I find it to be slightly creamier than almond milk)
  • 1/4 Cup Erythritol (Swerve brand granulated sweetener)
  • 3 Large Egg yolks
  • 1 Teaspoon Vanilla extract
  • 1/4 Teaspoon Xanthan gum
  • 1 Tablespoon Vodka (optional)
  • 2 Tablespoons Peanut butter



  1. Pour heavy cream, cashew milk, and erythritol into a pot on the stove and heat over low heat to a gentle simmer until the erythritol has dissolved. Do not let boil.
  2. While the pot is heating up, in a separate bowl, whisk the vanilla extract into the egg yolks.
  3. Temper the eggs by pouring in a ladle of the hot cream while whisking continuously. This helps to heat them up before pouring them in the hot cream (so you don’t get scrambled egg ice cream).
  4. Pour the tempered eggs into the hot cream and whisk on a very low flame.
  5. Add ¼ teaspoon xanthan gum into the hot cream and egg mixture and mix well until the mixture begins to thicken.
  6. Transfer mixture to a bowl and add vodka. (This helps to lower the freezing point of the mixture and keep it soft – don’t worry! you won’t taste it in the end! #SCIENCE!!!) Chill mixture until cooled.
  7. Once cool, add it to an ice cream maker and churn.
  8. Once the ice cream has thickened up in the ice cream maker, add peanut butter so it swirls in.
  9. Serve immediately for soft serve or store in the freezer for slightly harder ice cream.


Approximate Macros:

For Entire Recipe – Calories: 802   Carbs: 67g   Fat: 70.5g   Protein: 15.6g


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