3 Ingredient Keto Peanut Butter Ice Cream (No churn, Vegan, Paleo)
An easy low carb keto peanut butter no-churn ice cream recipe, made with 3 ingredients and ultra creamy! Made without an ice cream maker, it’s smooth, rich and comes with a peanut-free option! No heavy cream, no dairy, and no sugar needed!
Keto Peanut Butter No Churn Ice Cream Recipe
As someone who doesn’t own an ice cream maker, I LOVE making my own no-churn ice cream. We’ve had keto vanilla ice cream, keto chocolate ice cream, and keto strawberry ice cream.
As a diehard peanut butter lover, it was only time to make a peanut butter ice cream recipe!
What is no churn ice cream
No churn ice cream refers to ice cream that is made without an ice cream maker!
It’s perfect for those who rarely make ice cream, or prefer to make smaller batches of ice cream! Ways to make no-churn ice cream involve using either a food processor, a stand mixer or my preferred method, a high-speed blender!
No-Churn Peanut Butter Ice Cream- Just 3 Ingredients!
Making low carb peanut butter ice cream is so easy, and needs 3 ingredients.
- Peanut Butter
- Full fat coconut cream
- Keto Maple Syrup
That’s it!
Peanut Butter (and substitutions!)
To keep this no-churn ice cream keto friendly and low carb, I opted to use peanut butter. I love the peanut butter flavor, and the rich texture makes this ice cream even better!
For my paleo friends, I’ve tried this with both almond butter and cashew butter. Almond butter worked beautifully, but the cashew butter was a little gritty.
Full Fat Canned Coconut Milk
Full-fat coconut milk cannot be replaced for an alternative in all my ice-cream recipes. Furthermore, it MUST be from a can. Cartoned coconut milk will yield a thinner consistency.
Keto Maple Syrup (and substitutions!)
A sticky sweetener provides sweetness, along with a smooth and creamy consistency. I use keto maple syrup, to keep it keto friendly.
If you don’t follow a strict keto diet, you can replace it with pure maple syrup or agave nectar.
Alternatively, you can use liquid monk fruit drops (similar to liquid stevia), but adjust to taste.
How to make no churn Peanut Butter Ice Cream
- Place a freezer-friendly container or loaf pan in the freezer.
- Add all your ingredients into a food processor or high-speed blender.
- Blend until smooth and combined, regularly scraping down the sides to ensure it is properly mixed.
- Transfer the ice-cream mixture to the pre-frozen pan/container, cover, and place in the freezer.
- For the first hour, regularly stir the ice cream mixture to avoid it freezing incorrectly.
- Allow freezing for 2-3 hours.
- Thaw for 15 minutes, before enjoying.
How long does no churn peanut butter ice cream take to freeze?
Allow at least 2 hours for the ice cream to freeze, with 3/4 hours being better.
If you prefer smoother ice cream, you can remove it after 2 hours, but ensure you eat it immediately.
How long does no churn peanut butter ice cream last?
No-churn peanut butter ice cream will keep for at least 7 days but is best to enjoy fresh.
Before enjoying, allow thawing for at least 30 minutes. Before scooping, lightly wet your ice cream scoop.
Can I use an ice cream maker?
I’ve tried this recipe with an ice cream maker (I did get one for Christmas, just never used it!) and it does work well.
The only issue with it is that there is a slightly more time-consuming method.
Follow the no-churn instructions, but freeze the mixture for 45 minutes, before transferring to the ice cream maker, and churn for 10-15 minutes.
Freeze for an hour, before serving.
How to make peanut butter ice cream nut-free
Easily make this no churn peanut butter ice cream 100% nut free.
Swap out the peanut butter for either sunflower seed butter or smooth tahini.
Tips and Tricks for PERFECT No-Churn Peanut Butter Ice Cream
- Chill your coconut milk beforehand, as it provides an even creamier texture
- Try to stir the ice cream mixture every 10-15 minutes for the first hour, to ensure the ice cream is easy to scoop
- Avoid refreezing ice cream multiple times, as it will become too icy
- If your ice cream becomes super icy (even after thawing after 30 minutes), place back in the blender and re-blend. You’ll be able to enjoy it soft-serve style.
Keto Peanut Butter Ice Cream (No Churn, Vegan, Paleo)
Ingredients
- 1 13.5 oz can coconut milk chilled
- 3/4 cup peanut butter can sub for any nut or seed butter of choice
- 1/4 cup keto maple syrup can sub for pure maple syrup or agave nectar
Instructions
- Place a freezer-friendly container or loaf pan in the freezer.
- In a high-speed blender or food processor, add all your ingredients and blend well, until thick and creamy. Ensure you regularly scrape down the sides to ensure the mixture is fully combined.
- Pour your ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely.
- Allow the ice cream to freeze for at least 3 hours.
- Let the ice cream thaw for 20-30 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
How many servings is this?
I’ve updated the post to reflect it! 🙂
This sounds absolutely wonderful! Coconut and peanut butter are such a beautiful combination. Thank you for making this recipe feasible for those who don’t have an ice cream machine!
Uh Oh! I used a can of unsweetened coconut cream and a little too much peanut butter. The mixture tastes bitter and nothing like ice cream. Is there anything that I can do to save it?
Not that I’ve tried, perhaps adding some liquid stevia or something!
I’ve never used an ice cream maker before. Can one be used for this recipe if I’m feeling lazy? 🙂
Is it possible to sub maple syrup with honey?
I haven’t tried!
Arman! Thank you so much for this delish recipe. I used cashew butter, which really let the maple flavor shine, and half a shot of vodka kept things lovely and scoopable. Can’t wait to try mix-ins!!
😀 LOVE IT!