This recipe for keto peanut butter chocolate ice cream lets you easily make keto ice cream at home. I use Frappaketo Peanut Butter & Cacao Cream ketogenic blend and just a few ingredients. I include tips to make this dairy-free. Churned in under 30 minutes.
Whisk Frappaketo with the almond milk in a large bowl. Set aside.
Whisk the heavy cream, powdered erythritol, and honest syrup. Add the mixture to a saucepan and heat to medium-low heat - small bubbles will start to form.
Turn the pan to simmer/low heat. Simmer for 30 minutes.
Remove the pan from the heat and sprinkle Xanthan Gum into the pan. Whisk the mixture to incorporate the Xanthan Gum. Allow this to cool for 10-15 minutes.
Add the heavy cream mixture to the Frappaketo mixture. Add it to your ice cream maker and churn on the "Ice Cream" or "Gelato" setting.