Of all the low sugar, no churn ice creams I’ve tried and loved, I like this Peanut Butter Ice Cream the best.
This time around, I tried using only stevia. The result?? Well…if you’re used to not eating any sugar, a stevia-only ice cream will taste very good to you. But if you’re used to sugar or even maple syrup? A stevia-only ice cream will only taste so-so.
Therefore!! I suggest using a combination of both. Sweetening your ice cream with mostly stevia (to give it the sweetness it needs) and a tiny bit of maple syrup (to take away any bitterness) seems to be the perfect combination. The second time I made this, instead of using only stevia, I used 2 droppers full of stevia and 1 Tablespoon of real maple syrup. Boom. Major hit – even with others who are used to eating sugar!
As always, feel free to sweeten this according to your preferences, needs, and tastes. I’m just thankful I can continue to make low sugar, super lazy ice cream in fun varieties! What a fun treat!
Low (or no!) Sugar Peanut Butter Ice Cream
- 2 cups heavy whipping cream
- ¾ cup natural peanut butter (I use homemade, creamy)
- 3 droppers full of liquid stevia (or 3-4 Tablespoons real maple syrup or a combination of some stevia and some syrup)
- 1 teaspoon vanilla extract
- Blend ingredients together with a hand mixer or in a high power blender until they have thickened - but have not yet turned into stiff whipped cream. (The mixture should still be runny.)
- Pour mixture into a small casserole dish.
- Cover and freeze for about three hours.
- Scoop and serve right away.
- If ice cream is left in the freezer overnight, you may need to let it sit on the counter a few minutes before serving!
Other Low Sugar, No Churn Ice Cream Recipes:
Have you tried any of these recipes? Someone suggested adding some arrowroot powder to the mix to make the ice cream more scoopable. I’ve not tried it because I’m out of arrowroot. What are you finding that is working for you with these ice cream recipes?
