1. Grind the sweetener to a fine confectionery powder. Also grind the salt to a fine powder
2. To a mixing bowl or stand mixer bowl, pour the heavy whipping cream, and add the vanilla. Whip to a stiff peak stage
3. In a separate bowl, add the peanut butter, sweetener, salt and almond milk. Whisk until the peanut butter is blended into the almond milk
4. Pour the almond milk peanut butter mixture into the bowl with the whipped cream. Whisk until all the ingredients are well combined. Stop and scrape the sides and bottom of the bowl and continue whisking until done
5. Pour the ice cream mixture into a freezer safe container or loaf pan. Place cling wrap so that it is touching the surface of the ice cream mixture. Seal with a lid or a second layer of cling wrap. Place in the freezer until the ice cream hardens to the consistency of your choice. Serve and enjoy!
Note 2: This ice cream is very rich and satisfying. Peanuts and nut butters are high carb, so you should practice portion control and stay within your carb limits
Note 3: Always read the label of any store brought product, such as peanut or almond butter, to ensure that there are no added sugars or other unwanted ingredients
By Angela Wilkes
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Christy
June 11, 2021 @ 5:08 pm
Made this last night. This morning it is hard as a ROCK! Did I do something wrong?? What did I miss?
Thanks!
Angela Wilkes
June 14, 2021 @ 9:17 am
Hi Christy,
It depends which sweetener you used. When using erythritol, it does get very hard. Unlike commercial ice creams, these do not have additives that keep the cream from freezing. To get it to the serving consistency, take it out of the freezer, remove the lid, and depending on the temperature of your room, let it sit for 10 to 20 minutes before scooping. Scoop when it is the right consistency for you. There will be no difference in taste for having been frozen. This should work for you – Cheers!