Chocolate Peanut Butter Ice Cream – Perfectly Delicious

I am constantly poring over keto recipes and trying many of them. One of my favorites is the no-churn chocolate ice cream from gnom-gnom.  It’s smooth, silky, and only 5.4g net carbs. My husband loves this ice cream and never fails to tell me how good it is!

I like chocolate ice cream too, but I like it even more with peanut butter … So I set off in search of an easy keto peanut butter sauce. I found the perfect low carb recipe at Low Carb Yum.

No-Churn Chocolate Ice Cream

Peanut Butter Ice Cream Topping

Chocolate Peanut Butter Ice Cream
Prep Time
2 hrs
Cook Time
10 mins
Cooling time
20 d
Total Time
2 hrs 10 mins

This recipe combines ingredients from gnom-gnom and Low Carb Yum. It's guaranteed to put you in keto dessert heaven!

Course: Dessert
Cuisine: American
Keyword: ice cream,chocolate,peanut butter
Servings: 10
Calories: 345 kcal
Author: WW
  • 1 batch No-churn Chocolate Ice Cream, not frozen gnom-gnom
  • 2 batch Peanut Butter Ice Cream Topping, slightly cooled Low Carb Yum
  1. Pour about 1/4 of the ice cream into a quart container; a plastic leftover storage dish with a tight-fitting lid works well

  2. Add dollops of the peanut butter topping; use as much or as little as you desire. I did about 6 dollops per layer.

  3. Add another 1/4 of the ice cream topped with dollops of peanut butter.

  4. Repeat until all the ice cream has been added. There should be leftover peanut butter topping (unless you went crazy dolloping!).

  5. Use a kitchen knife to draw through the ice cream, end-to-end, until it's nicely swirled (see photo).

  6. Cover tightly and freeze for at least 4 hours, preferably overnight if you can stay away from it.

  7. Remove from freezer and let stand for about 20 minutes to let the ice cream soften. 

Recipe Notes

A piece of cling wrap molded  to the ice cream surface will help prevent ice crystals.


Calories:  345; Fat:  33g; Net Carbs:  5.4g; Fiber:  1.g; Protein:  6.0g

Best Vanilla Ice Cream, Chocolate Ice Cream, and Both No-Churn

No-Churn Vanilla Ice Cream from

No-Churn Chocolate Ice Cream from

 Photos are from the gnom-gnom website. I don’t own an ice cream scoop :mrgreen: is one of my favorite websites. Paola van der Hulst, the site author, has created some of the most delicious keto-friendly recipes on the internet, and I’m a daily visitor. If you’ve never visited her site, I strongly encourage you to hike on over there, and be prepared to be amazed!

My husband loves chocolate marshmallow ice cream, but the only local grocer who carried it discontinued this flavor a year ago. I’ve tried Rocky Road, Turtle Tracks, and any other chocolate ice cream that contained marshmallow sauce, but they also contain candy and nuts. These are not winning combinations for my husband.

I had a quart of heavy whipping cream in the fridge, and the expiration date was nearing so I decided to make some vanilla ice cream using the gnom-gnom recipe. Oh my goodness! This stuff was so silky smooth and delicious. The only change I made was using vanilla bean paste instead of vanilla bean or vanilla extract. I had my husband try it and he said, “Oh, this is good ice cream!” The only change I will make for the next batch is to add some extra vanilla extract because I don’t believe the vanilla bean paste had enough alcohol to prevent a hard freeze. No problem, though, as I just take the ice cream out of the freezer about 20 minutes before it’s time to eat it.

The next day I made the chocolate ice cream (using only 2 tbsp cocoa powder), threw in 2 tbsp vodka (anti-freeze), and added some marshmallow ice cream sauce (not keto but it was also in the fridge) between layers of chocolate. He’s eaten most of it, and it makes about a quart. The next time I make it, I’m going to make a “marshmallow” sauce (sugar free) to add in. Every time my husband eats some of that ice cream he says, “I really like this ice cream”.  I really like Paolo for coming up with this recipe! 🙂