Oat Milk Peanut Butter Ice Cream

Originally made with almond milk, this is the oat milk counterpart of a vegan dairy-free peanut butter ice cream. I love this recipe because we always have the ingredients on hand -- if not oat milk, then almond milk. Both work. Update: Sweetening with allulose also works, and helps keep the ice cream scoopable.

Compared to other peanut butter flavored ice creams, this is creamy but not over-the-top rich. All of the fat comes straight from the peanut butter and the low calorie vegan milk balances out the richness. For a slightly richer version, you can use half oat milk and half coconut milk.

Pint Containers from Amazon

For some reason I've found a lot more joy in ice cream making when I have these little containers on hand. I always think I'm going to make cute labels and never quite get around to it, but with or without cute labels, they are perfect for holding small batches of ice cream. I've also used them for leftover soup.

Low Carb Peanut Butter Ice Cream

I recently tested this recipe with almond milk, peanut butter and Birch Benders keto maple syrup which is made from monk fruit. The maple flavor was more pronounced since sugar free maple syrup is more like pancake syrup and has a strong fake maple flavor, but it paired well with the peanut butter flavor. So you can use sugar free maple syrup, or for a more neutral flavor you could try allulose syrup or something like allulose honey.

Oat Milk Peanut Butter Ice Cream Ingredients

• Oat Milk or Almond Milk -- Any brand should work. I usually used unsweetened almond milk for the lowest possible calories.
• Peanut Butter -- Unsweetened peanut butter was my originally go-to, but sweetened peanut butter such as Jif makes the texture smoother. In the scheme of things, you're not adding a ton of extra sugar by using sweetened peanut butter. So use whichever peanut butter you like.
• Vanilla
• Maple Syrup-- Adds sweetness and creaminess. Agave syrup works really well too.
• Salt -- Just to counterbalance the sweetness
• Peanut Butter Powder -- This is optional, but bumps up peanut butter flavor significantly without adding fat.
• Sweetened Peanut Butter Swirling -- Unsweetened peanut butter works best for the base, but a little swirl of peanut butter at the end makes it feel even richer and more flavorful.
• Extra Peanuts -- Not crucial, but a nice addition!

Almond Milk Peanut Butter Macros

I've been making this with the lowest calorie almond milk I can find so I put in the macros for the almond milk version. The macros are for regular maple syrup, but if you use Keto maple syrup it brings the carb count down to 8 grams. But as always, if you are serious about macros be sure to put the ingredients in your own trusted software.

Sweetening With Allulose

I was a little skeptical as to whether this would work, but using ½ cup of allulose (I use this brand) in place of 6 tablespoons of maple syrup worked perfectly. The ice cream still has sugar in it from the sweetened peanut butter, but just enough to balance the allulose so there's no aftertaste. To use allulose, use 2 cups of almond or oat milk, ⅔ cup peanut butter, ½ slightly rounded half cup (100 grams) allulose, a pinch or two of salt, a couple of teaspoons of peanut powder if you have some, plus a few cocktail peanuts and swirls of peanut butter for texture. And allulose keeps the ice cream scoopable. Adding a tablespoon of vodka to the mixture makes it even more scoopable.

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