Low Carb Peanut Butter Chocolate Chip Ice-cream

Low Carb Peanut Butter Chocolate Chip Ice-cream

This dairy-free ice-cream is a peanut butter lover’s dream. Made with rich coconut cream, and natural peanut butter, this ice-cream is also paleo, keto-friendly, and comes together fast using a ice-cream maker!



Makes 8 servings

Net Carbs: <3g per serving



3 cups coconut cream (95% coconut cream, 5% water varieties work best)

½ cup natural peanut butter

⅓ cup granulated low-carb sweetener

1 tablespoon vanilla extract

pinch of salt

1 tablespoon gelatin (optional, but makes ice-cream extra creamy)

½ cup Lily’s Semi-Sweet Style Baking Chips 



1. To make the ice-cream, place the bowl of the ice cream maker in the freezer the night before you plan to make ice-cream. It is important that the bowl is completely frozen.

2. In a blender, combine the coconut cream, peanut butter, sweetener, vanilla extract, and salt. Blend until fully combined and smooth, about 30 seconds.  Transfer mixture to the refrigerator to chill until just before you make the ice-cream. The colder the mixture is the better it will churn.

3. Place the frozen ice-cream bowl into the ice-cream maker, secure the open lid. Add the gelatin to the liquid mixture and blend one more time to evenly distribute. Power on the ice-cream maker, pour the mixture through the open lid and into the frozen ice cream bowl and it will begin to churn. Depending on the appliance, it may take 20-40 minutes to bring ice cream to a soft serve consistency. When it reaches the desired consistency, add the chocolate chips.

4. Transfer to a parchment lined container with a lid, sprinkle with more chocolate chips and dollops of peanut butter (optional), and freeze for 2 more hours. Let sit at room temperate for 10-15 minutes before serving.


Note: do not use gelatine for vegan / plant based version 

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