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!
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.
Keto Peanut Butter Ice Cream (No Churn, Vegan, Paleo) can keep for up to 7 days. Try to avoid re-freezing ice cream, as it will ice up.If your ice cream mixture is too icy, you can re-blend it and enjoy it soft serve style.