Ingredients
Scale
- 2 cups heavy cream
- 1 cup unsweetened almond milk (or whole milk, if you prefer)
- 1/2 cup Swerve Sweetener
- 1/3 cup cocoa powder (use Hershey's Special Dark if you want dark chocolate ice cream)
- 4 egg yolks
- 2 ounces unsweetened chocolate, finely chopped
- 4 tbsp vodka
- 1/4 tsp liquid stevia
- 3/4 tsp xanthan gum
- 1/2 cup peanut butter
Nutrition
Serves 8. Each serving has 10 g of carbs and 4 g of fiber. Total NET CARBS = 6 g.
Directions
- 1. Set a medium bowl in a large container of ice water.
- 2. Whisk cream, almond milk, sweetener and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.
- 3. Whisk egg yolks in a small bowl until smooth. Very slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 – 180F.
- 4. Add chopped chocolate and let sit 1 minute to melt, then whisk to combine.
- 5. Pour mixture into bowl in ice bath and let cool 10 minutes then wrap tightly with plastic wrap and refrigerate at least 3 hours.
- 6. When ready to churn, remove custard from fridge and add vodka and liquid stevia, stirring to combine.
- 7. Sprinkle with xanthan gum and whisk vigorously to combine.
- 8. Pour mixture into canister of an ice cream maker and churn according to manufacturer's directions.
- 9. When ice cream is about the consistency of soft serve, transfer half to an airtight container.
- 10. Working quickly, add about half the peanut butter by spoonfuls. Add the remaining ice cream and the remaining peanut butter and swirl with a knife to spread evenly.
- 11. Press plastic wrap flush to the surface and freeze until firm, 1 to 2 hours.
- 12. Leftovers will freeze hard but not unscoopable.