Sugar Free Peanut Butter Cheesecake Ice Cream made with just a few ingredients and easy enough for a child to make at home! It's Keto, Low Carb, and can be made dairy free!
Making Healthy Sugar Free Ice Cream at Home
Making a healthier ice cream at home without sugar or eggs is pretty simple and one I now let my daughter make on her own. She just turned 12 and really loves being in the kitchen like me. Problem is I have taken over on most days and usually do the majority of kitchen chores since I'm constantly in the kitchen and of course it's "quicker" if I just do everything.
Bad news for me as a mom? I've made my kids too dependent on me and not self sufficient.
Finding a balance between allowing my kids to make their own meals and snacks, me not taking over and simply supervising is a goal I'm working towards and one I hope to achieve with all 3 of my kids over the rest of this year. This summer without school days and homework will be the perfect opportunity to start collecting recipes for them to make on their own without worry for me that my kitchen will be in utter mess and destroyed by the end of this experience.
Egg Free Keto Ice Cream
No heat cooking is where I feel comfortable to begin with my 12 year old.
So I am starting with a recipe for ice cream of course, because who doesn't want to learn to make their own ice cream right?
Since Peanut Butter is my daughters favorite as well as mine and my hubbies we went indulgent. But not so indulgent that you can't enjoy this at least once a week if not a little more perhaps. The ingredients needed are every day staples I always have in my fridge and pantry. Made with just 6 ingredients and an ice cream machine and a few minutes of churning time and done! No heat, no eggs and oh so delicious!
Keto Ice Cream
You might also enjoy these flavors:
- Keto Chocolate Fat Bomb Ice Cream
- Keto Low Carb Butter Pecan Ice Cream
- Sugar Free Keto Cookies and Cream Ice Cream
- Strawberry Swirl Keto Ice Cream
My daughter's happy she can help make a snack for herself and she doesn't need me to help her. I'm happy she can do this on her own but not only that, she wants and chooses to enjoy a healthier option for ice cream and that truly makes my heart smile. I hope you enjoy this Keto Sugar Free Peanut Butter Cheesecake Ice Cream as much as we did!
Sugar Free Peanut Butter Cheesecake Ice Cream
Sugar Free Peanut Butter Cheesecake Ice Cream
- 2 ½ cups Almond Milk unsweetened
- ½ cup peanut butter unsweetened
- 8 ounces cream cheese
- ½ cup Swerve Confectioners sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon toffee flavored liquid steiva or vanilla stevia
- Add all ingredients into a high powered blender.
- Mix until combined well.
- Taste and adjust sweetener if needed.
- Pour mixture into an ice cream machine and follow manufacturers instructions.
- Mine was perfectly churned within 20 minutes.
- Freeze in an air tight container for about 1 hour or until hard enough to scoop.
- Top with peanuts if desired!
- If you'd like to keep this dairy free, replace the cream cheese used for a vegan substitute, like the brand Daiya.
- If you don't have Swerve you can use another sugar free granulated sweetener of choice. Many other granulated subs like Pyure stevia will be much sweeter than the Swerve I used here so eliminate the liquid stevia.
- If you don't have an ice cream machine you can make these in your blender than pour into molds for frozen pops instead of churning it into ice cream.
- This recipe was first published in May 2015 and updated in 2018 with video.
Bambi L Cole
What measurement equals a serving? There's nothing listed for serving size?
Right under the title there is a serving amount listed: 8 servings at 1/2 cup
I have tried many recipes and I have to tell you this is the best. All the others I have thrown out. I know that I’m very
Picky. This ice cream is the best for a homemade recipe. The only ingredient I had to buy was sugar free peanut butter.
Now I have sugar free and dairy free that takes no time to make. I made it in my ice cream machine but I will make it
in my blender. Less work.
Thanks for a great recipe for people that cannot have dairy products or sugar.
Can this base be used on any flavor of icecream?
Can i change the peanut butter for cocoa, strawberry, i don't know lol
Not a big fan of peanut butter, thanks in advance
Looks sooooooo good! I love peanut flavored anything, but especially ice cream!
Wow, this looks awesome. I dont have a ice cream machine but I do have a high speed blender I'll see how that works. I can't eat regular ice cream anymore, and not too fond of the "healthy ones" taste or price. Thanks
While the recipe is technically free of sugar, the peanut butter, 1/2 cup, is loaded with 6 grams starch which is 3% of the peanut butter calories. Starch doubles blood sugar in 15 minutes and takes blood sugars up 5X higher in 30 munites which is why I NEVER eat starch because it is dissolved in the mouth and never makes it to the Fiber Faerie Myth that lives in the gut to slow it down. So I would never make a peanut butter anything.
So why did you look at the recipe, since the name of it says Peanut butter? Peanut butter has oleic acid (good fats), which have a positive effect on blood sugar, cholesterol and blood sugar. All brands are not the same, peanut butter is also a good source of copper, a mineral that helps maintain our bone health, immune function, and blood vessels. "Some research suggests that getting enough copper in your diet may reduce your risk for osteoporosis and heart disease...According to the study referenced below, eating peanuts every day can decrease the overall risk of death by up to 21% – and reduces the occurrence of heart disease by 38%" (https://www.webmd.com/diet/peanut-butter-good-for-you). It depends on what your health needs are. The recipe itself is delicious and one of the creamiest homemade ice creams I have tried.
Made this tonight with almond butter and my 4 year old and I are obssessed!!! THANK YOU! So yummy!
Donna J Shepherd
This looks yummy. Thanks for the recipe!
Would coconut milk be 1:1 to the almond milk? We gave an almond allergy in my house, but this looks delicious!!
Yes that would be fine.
My wife is not a big fan of peanut butter. The kids all love it, and so do I (perhaps unnaturally so). This was our second try at ice cream after getting a shiny new Cuisinart, after mint chocolate chip (which turned out quite well too, definitely on par with store-bought). Mint chocolate chip has always been my wife's favorite ice cream, so after treating her to that I felt safe indulging myself and the kids with this peanut butter-based recipe.
Well, mint chocolate chip is no longer my wife's favorite ice cream!
We made a few substitutions of course to fit what we had. We use Truvia for just about everything, so a quick swap of 1/4 cup Truvia for the 1/2 cup Swerve was easy enough (Truvia is just over twice as sweet as sugar/Swerve, so would be just under a 1/4 cup, but there was also the extra toffee-flavored sweetener so we winged it at 1/4 cup altogether).
We also didn't have any flavored liquid stevia so used a teaspoon of toffee flavoring (LorAnn brand, as the various extracts and flavorings definitely differ in strength from brand to brand).
For peanut butter, our favorite brand is Adam's since it has just 4 grams net carbs per 2Tbsp (compared to 6 or 8 for Skippy or Jif's "Natural" variants) or 16g net for the whole 1/2 cup enchilada in this recipe. And our Philadelphia Original cream cheese sports 8 grams of net carbs in the whole bar, so our overall net carbs turned out to be 3g of net carbs for 1/8th of the total recipe.
We finally added a tablespoon of vegetable glycerine to keep ice crystal formation down. Made a little over a quart of ice cream (8 half-cup servings which would be a full quart overall seems pretty much exactly right if slightly on the low side - we might get 9-10 half-cup servings out of a batch of this instead; actual density depends on time in the churner and how heavily it is mixed prior to churning).
I think next time I'll sub half of the almond milk for heavy cream to keep it a little softer in the freezer, but even as-is, popping the quart in the microwave for 30 seconds makes it scoopable and doesn't affect the quality (okay, if we were more patient or forward-thinking we'd set it in the fridge an hour ahead of time, but 30 seconds in the microwave works just fine ...)
Overall, a great way to "spend" 215 calories and 3 net carbs at the end of a day (and honestly, we usually just do a quarter-cup serving for a sweet treat, so it isn't even that hard to fit into the day's budget)!
This looks tasty and the pictures look amazing! I am going to give this recipe a try.
I was very fortunate in that my mother absolutely hated cooking and meal prep, so when she had to be hospitalized when I was eight years old, Dad taught me to cook. From that point on, the kitchen was mine, and I've never looked back. I'm now 65, retired, and still enjoy cooking, even though I live alone and don't cook for others anymore.
This sounds like seriously delicious ice cream, but I don't have an ice cream machine, and won't be buying one--I live in such a tiny apartment, I have to go outside to change my mind (but I love the little space)--so will just have to drool over the photos and recipe.
This sounds yummy and I will have to try it! However, the statement "using Silk unsweetened almond milk is the perfect choice because it adds a fantastic amount of protein to this ice cream as opposed to using dairy milk " is incorrect. Almond milk is not high in protein. It actually pretty low compared to dairy milk and soy milk. Just thought I would let you know 🙂
Hi Brenda, I love your recipes. I use your recipes all the time. You use swerve in a lot of your recipes. I don't choose to use swerve , I only use liquid stevia or powdered stevia. If a recipe of yours calls for 1/2 cup of swerve & with stevia you only need a small amount to be sweet will it make a big difference to only use a few drops instead of 1/2 cup?? I don't mean taste wise but texture ? I hope that made sense.
Unfortunately on some baking recipes it will make a difference in texture, but in ice cream recipes like this I don't think it will be a problem.