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.
This recipe combines ingredients from gnom-gnom and Low Carb Yum. It's guaranteed to put you in keto dessert heaven!
- 1 batch No-churn Chocolate Ice Cream, not frozen gnom-gnom
- 2 batch Peanut Butter Ice Cream Topping, slightly cooled Low Carb Yum
Pour about 1/4 of the ice cream into a quart container; a plastic leftover storage dish with a tight-fitting lid works well
Add dollops of the peanut butter topping; use as much or as little as you desire. I did about 6 dollops per layer.
Add another 1/4 of the ice cream topped with dollops of peanut butter.
Repeat until all the ice cream has been added. There should be leftover peanut butter topping (unless you went crazy dolloping!).
Use a kitchen knife to draw through the ice cream, end-to-end, until it's nicely swirled (see photo).
Cover tightly and freeze for at least 4 hours, preferably overnight if you can stay away from it.
Remove from freezer and let stand for about 20 minutes to let the ice cream soften.
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