Low-Carb Dark Chocolate-Peanut Butter Ice Cream

Name: Low-Carb Dark Chocolate-Peanut Butter Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 quart, 8 serving(s)
Ingredients: 4 ounces unsweetened chocolate; 2 cups heavy cream (divided); 2 eggs (Can substitute equal amount of Egg Beaters); 1 cup Splenda granular; 1 teaspoon real vanilla extract; 1 pinch salt; 3/4 cup natural-style peanut butter (salted)

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Recipe by Chele B

Chocolate Peanut Butter Ice cream is my absolute favorite. I have not made this yet, but I created the recipe using several different recipes, and making it low-carb. I plan to try this soon. Let me know if you like it if you get to it before I do! Cooking time is freezing time =)

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READY IN: 40mins

SERVES: 8

YIELD: 1 quart

UNITS: US

INGREDIENTS

Nutrition

4

ounces unsweetened chocolate
2

cups heavy cream (divided)
2

eggs (Can substitute equal amount of Egg Beaters)
1

cup Splenda granular
1

teaspoon real vanilla extract
1

pinch salt
³⁄₄

cup natural-style peanut butter (salted)

DIRECTIONS

Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in 1st cup of cream, stir until smooth.
Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy.
Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
Add the 2nd cup of cream, vanilla, and salt; whisk.
Add the chocolate mixture; blend well.
Fold in peanut butter in a swirl (Natural peanut butter will pour).
Cover, chill, and freeze according to ice cream maker's directions.

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