Keto Peanut Butter Swirl Ice Cream

Instructions

1. 1

   In a large mixing bowl, combine 2 cups of heavy cream, 1 cup of unsweetened almond milk, 1/2 cup of erythritol, and 1 teaspoon of vanilla extract. Whisk until the erythritol is fully dissolved.

2. 2

   Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

3. 3

   While the ice cream is churning, gently warm 1/2 cup of natural peanut butter in the microwave for 20-30 seconds until it is pourable but not hot.

4. 4

   Once the ice cream is churned, transfer half of it into a freezer-safe container. Drizzle half of the warmed peanut butter over the ice cream and use a knife or skewer to swirl it gently.

5. 5

   Add the remaining ice cream on top, then drizzle and swirl the rest of the peanut butter.

6. 6

   Cover the container and freeze for at least 2-4 hours, or until firm.

7. 7

   Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Enjoy your Keto Peanut Butter Swirl Ice Cream!