If you love peanut butter combined with chocolate chips, you are going to love this smooth, creamy melt in your mouth ice cream that is keto, paleo and vegan. Sugar free and low in carbs and really easy to make
Using electric beaters, beat the peanut butter with the xylitol (or sweetener of choice), vanilla extract, MCT oil and sea salt until smooth and creamy.
Add the coconut cream and continue to beat until well combined.
Sprinkle the guar gum on top of the ice cream mixture and using electric beaters, mix until well combined without over beating.
Fold the choc chips through the ice cream mixture so they are well dispersed.
Pour your ice cream mixture into a freeze proof container that has a lid or ensure your ice cream container is well sealed.
Leave the ice cream to freeze until firm. Generally overnight is ideal. The ice cream will firm up the longer it is in the freezer, which is when you will be grateful that softening agents (the oil and the gum) are used in the recipe.
Allow the ice cream to sit on the bench for 15- 20 minutes or until soft enough to serve, prior to serving if it is too firm to scoop.
This recipe was made to be no churn ice cream so you don’t need an ice cream maker. The ice cream can be made in the churner if desired.Use smooth or crunchy peanut butter. Your favorite nut butter can also be used.If you don’t have guar gum, try adding ½ teaspoon of xanthan gum in its place. Guar gum is preferred if possible. Add the xanthan gum as per the instructions for the guar gum Ensure you accurately measure the guar gum or the xanthan gum before adding one of them to the recipe. If you use too much, your ice cream will end up being too claggy.Use coconut sugar or maple syrup for paleo or vegan versions.Mashed banana can also be added for natural sweetening if it fits in with your way of eating. Note that this this is not low carb or keto.Although testing showed excellent results using a range of sweeteners, xylitol is the best sweetener to use in ice cream as it doesn’t crystallize when frozen. If you use an alternative sweetener, there is no guarantee that the end result will be the same as it would be if xylitol was used. Replace the xylitol with the equivalent erythritol or ¼ cup of a stevia or monk fruit blend.If you don’t have MCT oil simply omit. Try switching for the equivalent amount of EVOO- extra virgin olive oil, as long as it is a light tasting EVOO and not light olive oil. You can also switch it for melted quality light flavored coconut oil as well.Pure cream can be used in place of the coconut cream. You can also use half coconut cream and half cream with great results.The volume gained by beating the coconut cream will determine how much ice cream you make. 1 litre/35 oz is just an approximate. For a richer chocolate variation add an 3-4 tablespoons of cocoa powder, Dutch-processed cocoa powder or cacao powder.The benefits of the oil and the gum will be noticed once the ice cream has firmed up properly in the freezer. The ice cream will be smoother and not crystallize.