Peanut Butter Ice Cream with Allulose

I've really been enjoying the vanilla ice cream with allulose, so I decided to follow it up with a peanut butter ice cream with allulose. The goal was to make it lower in calories than premium storebought, scoopable and just as good tasting as regular sugar sweetened ice cream.

To make this ice cream, I started with the vanilla recipe but used peanut butter in place of most of the cream. To kick up the peanut butter flavor while keeping the calories in check, I added peanut butter powder. The peanut butter powder plus a swirl of straight peanut butter kept the peanut butter flavor at the forefront. Lastly, I added vodka, which helps keeps the ice cream softer. I can always tell when I leave it out.

Combining Sugar and Allulose

Using 100% allulose (I use It's Just brand now) will give you a softer ice cream, but you might detect a slight aftertaste. That, and it might actually be too soft. I find that using a small amount of sugar along with the allulose curbs any aftertaste. For the peanut butter ice cream, 3 tablespoons does the job. If you'd rather use all allulose, you can add 4 tablespoons of it in place of the sugar.

Ice Cream Making Equipment

Here are some things that have made my ice cream making adventures a lot more fun.

• Cuisinart Ice Cream Maker with Compressor -- The ice cream has a built-in compressor so it's always ready to go.
• Nonstick Saucepan for stirring custard. It's handy to have one with a spout.
• Taylor Candy and Deep Fry Thermometer is helpful for some ice cream recipes. Just hold it in the custard as you stir and pull when it hits 180 or the desired temperature.
• Spouted Measuring Bowl -- Very handy for ice cream and custard making.
• Vitamix -- Not a necessary ice cream tool, but great for some blender ice creams and good if you are using xanthan and/or guar gum. Plus I'm an Amazon affiliate so if you buy a Vitamix using this link I will be very happy.

Hopefully you aren't tired of all the ice cream recipes, but I've been having so much fun making it lately and am enjoying coming up with my own recipes. If you try this one, let me know!

• Buttermilk Banana Bread
• Chocolate Frozen Yogurt
• Keto Chewy Chocolate Chip Cookies
• Lower Calorie Bran Muffins
• Deep Dish Keto Brownies with Allulose

Recipe

Peanut Butter Ice Cream with Allulose

Anna

Makes about 4 ½ cups of ice cream or a little over 2 pints.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Freezing Time 2 hours hrs

Total Time 8 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Ingredients

 

• ½ cup allulose powder, generous (I used the weight) (110 grams)
• 3 tablespoons sugar (36 grams)
• ¼ teaspoon xanthan gum
• 3 tablespoons nonfat milk powder (24 grams)
• ¼ teaspoon salt
• 2 tablespoons golden syrup, maple syrup or corn syrup (40 grams)
• 1 large egg plus 1 egg yolk (70 grams)
• 2 ¾ cups whole milk (660 grams)
• ⅓ cup heavy cream (80 grams)
• ⅓ cup peanut butter, sweetened (Jif) (85 grams)
• ½ cup peanut powder, weight depends on brand (40 grams)
• 1 teaspoon vanilla extract
• 1 tablespoon vodka (14 grams)

Add-Ins

• 1 tablespoon peanut butter for swirling
• ¼ cup cocktail peanuts

Instructions

 

• In a bowl with a spout, mix together the allulose, sugar, xanthan gum, milk powder, salt, syrup, eggs and ½ cup of the milk.
• Pour remaining milk and cream in a saucepan and heat until mixture begins to simmer.
• Gradually whisk the hot mixture into the egg mixture, then pour it all back into the saucepan.
• Stir constantly until mixture thickens slightly and a thermometer reads 180 degrees F.
• Remove from heat and pour hot mixture into a blender container. Add peanut butter, and peanut butter powder. Let mixture cool for 10 minutes, then blend for 1 minute.
• Pour the peanut butter mixture into a heavy duty freezer bag and submerge in ice water for about 30 minutes to quick cool.
• Once cool, set the bag in an empty bowl or something to contain it and refrigerate for at least 4 hours or until very cold.
• When ready to churn, add 1 tablespoon of vodka to the freezer bag. Close it and shake it up a little just to mix. Alternatively, you can put it all back in the blender, but mixing in the freezer bag seem to be fine.
• Following the ice cream maker's directions, churn the ice cream.
• While the ice cream is churning, put a tablespoon of peanut butter in a small custard cup and heat on low power in the microwave to soften. Note: If you want to keep the peanut butter soft you can mix in a little golden syrup, maple syrup or oil. Let cool slightly.
• As you spoon the ice cream into whatever container you've chosen, drop little spoonfuls of softened peanut butter in. For a slightly more decadent ice cream, stream in some melted milk or dark chocolate.
• Freeze until firm.

Keyword allulose, Ice Cream Recipe

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