Keto Almond Butter Ice Cream

This Keto Almond Butter Ice Cream made with homemade almond butter will have you questioning why you would ever buy store-bought ice-cream again!

I’m a huge fan of peanut butter ice cream (especially with chocolate syrup drizzled over it), but peanuts aren’t the most keto-friendly nut. In fact, it’s not a nut at all, it’s a legume.

Legumes are known to cause inflammation and can be counter-productive to your health and weight loss goals.

For me personally, I’ve noticed that peanuts cause my stomach to bloat, so I try to limit them and only indulge when traveling. Although I’m getting close to eliminating them altogether. It’s a process, ya know!

Since almond butter is a known health upgrade from peanut butter, I decided to see if it would work for ice cream too.

Check out my post on How to Make Homemade Almond Butter to see how easy it is! However, if you don’t want to make your own almond butter, you can use store-bought, just check the label to make sure it doesn’t have any crazy ingredients.

This recipe uses my Keto Vanilla Ice Cream recipe as a base with just a couple of tweaks.

The recipe does require an ice-cream maker, and if you don’t have one yet, let me recommend one. The Cuisinart 1.5 Quart Ice Cream Maker is the way to go! No need to mess with rock salt. The ice-cream maker comes with a freezer bowl that is super easy to use, and even easier to clean.

To see this ice cream maker in action, check out my latest YouTube video!

To make this ice cream, you’ll need Heavy Cream, Almond Milk, Swerve Sweetener (or another low carb granulated sweetener), Vanilla Extract, Liquid Stevia, Creamy Almond Butter, and vodka (the booze is totally optional).

Create an ice bath with two bowls. Ice water in the bottom bowl with the second bowl sitting on top. Set aside for later.

In a saucepan, over medium heat, bring the heavy cream, milk, and granulated sweetener to 175 degrees F, whisking as needed.

While the ice cream liquid base is heating up, divide the eggs and put your yolks into a medium-sized bowl. If you need an idea for the leftover egg whites, check out my YouTube video HERE.

Once the sweetened milk has reached 175 degrees, remove it from the heat, and pour 1 cup into a measuring cup.

SLOWLY pour 1 cup of the hot sweetened milk mixture over the egg yolks while whisking the egg yolks vigorously. This will temper the eggs, slowly cooking them, without scrambling them. Once done, you should have a liquid mixture of egg yolks and sweetened milk, which we will now call custard.

Now reverse that process and pour the custard mixture back into the saucepan, while whisking the liquid in the pan.

Return the saucepan to the burner, and continue heating over medium heat until the temperature reaches 180 degrees F.

Remove from heat and whisk in 1 cup of almond butter until the almond butter is incorporated into the ice cream custard completely.

Remove from heat and pour the custard into the ice bath.

Let the custard cool for 10 minutes in the ice bath, then remove the top bowl, cover with plastic wrap, and put into the refrigerator for 3+ hours. I don’t recommend letting it sit in the refrigerator for more than 24 hours.

Once the custard mixture is cooled, remove it from the refrigerator and add the remaining ingredients. Then churn following your ice-cream maker’s instructions.

You can enjoy it straight from the ice-cream maker as a soft-serve ice-cream or put it in an ice-cream container and freeze for at least 3 hours to harden it.

Serve by itself or with your favorite ice cream toppings!

Now I have a favor to ask! If you enjoy this ice cream recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform ?