Ice Cream - Peanut Butter

6 Servings


13 1/2 ounces —

Un-sweetened coconut

milk (1 can)

2/3 cup –Swerve or

your favorite sugar


2 teaspoons –vanilla extract

2 Tbsp –heavy

whipping cream

1/2 cup –Peanut Butter

(made with peanuts and

salt only!)


  1. In a small pot combine the coconut milk, sweetener, and Peanut Butter. (Make sure that the peanut butter you are using is only peanut butter and salt. You can find this on the ingredient list.)
  2. Cook on medium – high heat for 6-10 minutes. Stir frequently and turn off the stove.
  3. Add the Vanilla extract. Stir until combined.
  4. This is where you will do your taste testing for sweetness. Just remember if you add anything to adjust your macros accordingly.
  5. Set aside to cool for 5 – 10 minutes.
  6. Pour into a shallow lined baking dish and freeze for 2 hours.
  7. Break frozen mixture into pieces and transfer to a food processor or blender.
  8. Blend or pulse until you have a shaved ice consistency.
  9. Gradually add the Heavy whipping cream until you reach a soft serve ice cream texture.
  10. Transfer ice cream to an airtight freezer container.
  11. Freeze for at least 1 hour or until the mixture is firm enough to scoop.
  12. You can add chopped peanuts on top, sugar-free chocolate syrup or chocolate chips

Tips / Suggestions


Keto With Lee

Ice Cream – Peanut Butter

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***