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Keto Ice Cream

Protein-Packed Keto Chocolate Ice Cream with Peanut Butter Nuggets

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For ice cream:

1 cup heavy cream

2/3 cup water

½ cup granulated Stevia or other low carb granulated sweetener

3 tbsp unsweetened cocoa powder

2 scoops (2 oz) chocolate protein powder

1 tsp vanilla extract

pinch of salt

For peanut butter nuggets:

¼ cup natural peanut butter

2 tbsp vanilla protein powder

2 tbsp granulated Stevia or other low carb granulated sweetener

1 tsp vanilla extract


  1. In a saucepan place ¼ cup of heavy cream, water, sweetener and salt and heat over medium heat until warm.
  2. Add the cocoa powder, vanilla extract and protein powder and mix to combine.
  3. Remove from the heat.
  4. Allow to cool completely.
  5. Transfer the mixture in a blender.
  6. Add the heavy cream and blend to combine.
  7. Cover with plastic wrap and refrigerate for minimum 4 hours.
  8. To make the peanut butter nuggets, combine all the ingredients in a bowl.
  9. Shape into ¼ inch balls and freeze for minimum one hour.   
  10. Transfer the chocolate mixture into ice cream maker and freeze according to manufacturer’s directions.
  11. Stir in the peanut butter nuggets during last stage of freezing.
  12. Serve immediately.
  13. If a firmer consistency is desired, transfer to an airtight container and freeze for 1-2 hours.


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