STATS:
- Cook time: Nil
- Total time: 4–6 hours
- Serving size: ½ cup
- Servings: 8
- Cuisine: American
- Calories: 280 kcal
- Course: Dessert
- Diet: Keto, Low-Carb
- Prep time: Fifteen mints.
EQUIPMENT:
- Large bowl
- Whisk
- Small pan
INGREDIENTS:
ICE CREAM BASE:
- Two cups whipping cream
- One cup almond milk
- ¾ cup Erythritol powder
- 1 tbsp. vanilla extract
- Salt
PEANUT BUTTER SWIRL:
- ½ cup natural peanut butter
- 2 tbsp. sweetener powder
- 1 tbsp. coconut oil
CHOCOLATE MAGIC SHELL:
- ½ cup keto chocolate chips
- Two tablespoon coconut oil
INGREDIENTS NOTES:
HEAVY CREAM:
- It is included in this ice cream to make this dessert rich, creamy, and keto-friendly without any guilt.
ALMOND MILK:
- It is included in the ice cream to provide the healthy fats and creamy & rich texture of the ice cream.
ERYTHRITOL POWDER:
- It is a keto-friendly sweetener that is used to sweeten the ice cream without the additional carbs.
VANILLA EXTRACT:
- Using the essence of vanilla in ice cream for the additional taste and aroma.
SALT:
- Salt in the dessert boost the sweetness and flavor of this ice cream.
COCONUT OIL:
- It is used to make the chocolate shells, and it helps to harden the chocolate shells.
KETO CHOCOLATE CHIPS:
- It is used to make the magic shells, and it is sweetened with the keto sweetener.
INSTRUCTION:
- We can combine heavy cream, salt, almond milk, sweetener, & vanilla extract in a big dish.
- Whisk to create the smooth consistency of the dish.
- Now we can transfer all the batter in the machine & agitate it for Twenty to twenty-five minutes.
- We can melt coconut oil, peanut butter, and sweetener in a small pan till it gets smooth.
- Now we can place half of the ice cream in a container, pour over the peanut butter mixture.
- Then add the remaining ice cream and repeat the swirl.
- We can mix gently to create the ripple effect.
- Now freeze ice cream for 3-6 hours.
- We can include the coconut oil and chocolate chips in the dish.
- Melt them in the microwave until smooth.
- Now we can scoop the ice cream into the bowl.
- Drizzle the magic shell on the Keto Reese’s Ice Cream, which will solidify upon contact.
SERVING IDEAS:
- We can add some additional peanut butter or crushed peanuts over the ice cream for an additional crunch.
- Serve this ice cream in keto waffle bowls or cones.
- Add a sugar-free cherry and whipped cream on this magic shell ice cream.
- Chopped keto peanut butter cups are also included in this ice cream.
- We can garnish some crushed cocoa nibs over the ice cream for the additional crunch.
- You can serve this magic shell ice cream with the keto brownie.
TIPS:
- We would utilize the Allulose to make this ice cream to prepare a soft and scoopable texture of this ice cream.
- You can also add a dash of xanthan gum to make the creamy ice cream.
- We can properly chill the peanut butter swirl before adding it to the ice cream to prevent it from sinking.
- You can let the ice cream settle for five to ten minutes before scooping.
STORAGE INFORMATION:
FRIDGE:
- We just have to store it for a short time for the purpose of softening the ice cream before serving.
FREEZER:
- We would put the ice cream in an air-tight container and save the ice cream for 2 months.
FAQs:
Can I prepare this ice cream without the machine?
- We would prepare this ice cream without the machine in a high-speed blender and freeze it in a deep dish, and stir the ice cream every thirty minutes till it gets firm.
Why the magic shell doesn’t get hard?
- The magic shell doesn’t get hard, it may be because to chocolate ratio is not correct or the ice cream is not cold enough.
Can I prepare this ice cream with any other nut butter?
- We would easily prepare this ice cream with any other nut butter, like almond butter or sunflower seed butter, instead of peanut butter.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Total Carbs: 8g
Net Carbs: 3g
Fiber: 5g
Protein: 4g
Fat: 27g
Sodium: 65mg
Potassium: 120mg
Calcium: 60mg
Iron: 0.9mg
Vitamin A: 550 IU
