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Keto Peanut Butter Oreo Ice Cream

  • nikisimone
  • 6 hours ago
  • 5 min read

This is my all-time favorite ice cream recipe because peanut butter and chocolate are the perfect match—especially when the chocolate comes from Oreo cookies. This peanut butter ice cream base is versatile and works beautifully with mix-ins like my Nutter Butter Cookies, fudge swirls, or any custom add-ins you love. To make them yourself, see my Oreo Cookie recipe video: ( https://youtu.be/L_s2m8wmYUc). Keto Oreos are also available from my bakery: (https://www.ketoupgrade.info/product-page/keto-gf-smiley-sandwich-cookies).



This recipe is simple and follows the same basic method as many of my other churned ice cream recipes. I use organic peanut butter and peanut butter powder for a deep peanut butter flavor with less fat than using peanut butter alone.


You can also make this recipe in a Ninja Creami. For that version, I recommend using only 1/2 cup heavy cream and 2 cups of your preferred low-carb milk. Because the Ninja Creami incorporates less air than traditional churning, it produces a smaller volume of ice cream, which increases the carb count. Half the container is about 8 carbs. The benefit is that the Ninja Creami can still create a creamy texture with less fat.


Allulose is my favorite sweetener to keep keto ice cream soft even weeks after being in the freezer. I use either classic or golden monkfruit/erythritol with Allulose to add more sweetness and to make the ice cream a bit stiffer. If you use all Allulose the ice cream will be incredibly soft. The combination of both sweeteners gives the perfect ice cream texture, just like a store bought regular ice cream. You can also use xylitol to replace the Allulose but it is higher on the glycemic index and has more calories. It is also unsafe for pets and my cats love to lick my bowl if I leave it unattended for 2 seconds. I sometimes will add liquid Stevia as well for a bit of extra sweetness. If you have different flavored liquid Stevia you can add them or flavored extracts to the base.


Churning time and texture depend mainly on room temperature and how well your churning bowl is frozen. In a cool room with a bowl frozen below zero degrees, churning may take only 13–15 minutes and produce a smaller batch of denser, richer ice cream. In a warm room, it may take more than 20 minutes and create a larger batch with a lighter, airier texture.



Anchor Hocking Baking and Storage Set - https://amzn.to/3CY7omv 

Infrared Thermometer - https://amzn.to/3awzMQB 

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Mixing bowls- https://amzn.to/32ZZclx 

Silicon whisks- https://amzn.to/3ujOMtn 

Kitchen Aide Ice Cream Bowl - https://amzn.to/324fPiP 

Ice Cream Bowl I Own (Cheaper)-https://amzn.to/45oDYhf

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K 


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Durelife golden monkfruit/erythritol - https://amzn.to/3LMS7eY

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Lakanto golden monkfruit/erythritol sweetener- https://amzn.to/2ShMYTj

Lakanto Monkfruit/erythritol brown sweetener- https://amzn.to/4kHbt4Q

NOW Beef Gelatin- https://amzn.to/44VWpL2

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Durelife Allulose- https://amzn.to/4of141j

Liquid Stevia - https://amzn.to/3nGEReD


(These are affiliate links, so your purchases help support my family and channel. Thank you for your continued support—it means so much to me!)


Keto Peanut Butter Ice Cream Base

10 oz. (1 1/4 Cups) Heavy Cream

10 oz. (1 1/4 Cups) Unsweetened Alternative milk of choice

110 g (1/3 cup plus 1/4 cup) Allulose

24 g (2 Tbs.) Granular Monkfruit/Erythritol

2 Eggs

32g (2 Tbs.) Creamy Keto Peanut Butter

32g (4 Tbs., packed) Peanut Butter Powder

1/2 Tbs. Cold Water

1/2 tsp. Beef Gelatin

1 tsp. Vanilla Extract

2 Keto Oreos Cookies, finely chopped (see my video: https://youtu.be/L_s2m8wmYUc) (Also available for purchase from my bakery (https://www.ketoupgrade.info/product-page/keto-gf-smiley-sandwich-cookies)

Add while churning: 4 Keto Oreo cookies, finely chopped


Instructions:

  1. Pour the cream and unsweetened milk into a heavy-bottomed saucepan. Add the allulose and other sweetener, then heat until the sweeteners dissolve and small bubbles form around the edges.

  2. Crack the eggs into a medium bowl. Add the peanut butter and peanut butter powder, then whisk until smooth and combined.

  3. Add 1/2 tablespoon cold water to a small bowl and sprinkle the beef gelatin over the top to bloom.

  4. When the sweeteners are dissolved and the mixture is hot, temper the eggs by slowly whisking small splashes of the hot liquid into the egg mixture. Continue until about half the liquid has been incorporated.

  5. Pour the egg mixture back into the pot, scraping the bowl clean, and whisk to combine. Make sure the ice cream base reached at least 160 degrees, return to heat and stir continuously if you need to

  6. Add the bloomed gelatin and vanilla extract, stirring until dissolved. Strain the mixture through a fine-mesh strainer into the bowl to remove any cooked egg bits. Stir in the 2 chopped Oreos until mostly dissolved.

  7. Let the mixture cool to room temperature, then cover it with plastic wrap and chill for at least 8 hours. Alternatively, place it over an ice bath in the refrigerator and stir every 20 minutes until it reaches 40 degrees or below.

  8. Place a medium bowl in the freezer; you’ll use it later to transfer the ice cream after churning.

  9. Churn the chilled base according to your ice cream maker’s instructions. While it churns, finely chop the 4 Keto Oreo cookies.

  10. When the ice cream is nearly at the top of the churning paddle, add the chopped Oreos and churn for 2 more minutes.

  11. Once churning is complete, transfer the ice cream to the chilled bowl and freeze for 6–8 hours—if you can wait that long. Enjoy!


Macros: 4oz Portion 1/7th of the recipe using 6 of my Keto Oreos


268 Calories

24g Fat

11g Total Carbs

1g Fiber

7g Sugar Alcohol

3g Net Carbs

9g Protein


If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you’d like to support the channel or say thanks for the recipes and work I share, you can use any of the links below. For questions, you can find my email address below or contact me through my website. I also have a P.O. box for anyone who would like to send something.

           

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Alycia J Distefano

P. O. Box 56

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