No Churn Frozen Keto Peanut Butter Cup Custard

Print Recipe

No Churn Frozen Keto Peanut Butter Cup Custard

Course

Dessert

Servings

servings

Ingredients

• 1 1/4 C Heavy Whipping Cream
• 1 C Unsweetened Coconut Milk
• 3/4 C Natural Peanut Butter be sure it is just peanuts and salt
• 2/3 C Xylitol or sugar substitue of your choice
• 4 Egg Yolks
• 1/2 tsp. Vanilla Extract
• 5 Sugar Free Russel Stovers Peanut Butter Cups Chopped. This is optional. You could also substitute Lilly's Chocolate Chips

Course Dessert Servings servings Ingredients 1 1/4 C Heavy Whipping Cream 1 C Unsweetened Coconut Milk 3/4 C Natural Peanut Butter be sure it is just peanuts and salt 2/3 C Xylitol or sugar substitue of your choice 4 Egg Yolks 1/2 tsp. Vanilla Extract 5 Sugar Free Russel Stovers Peanut Butter Cups Chopped. This is optional. You could also substitute Lilly's Chocolate Chips

Instructions

1. Prepare a bowl for the final step of making the custard by placing the peanut butter and vanilla inside. I also place a fine mesh strainer over the bowl to help collect any lumps that may have formed in the custard while cooking. Set aside.
2. Combined the heavy whipping cream, unsweetened coconut milk and the xylitol into a medium pot. Heat the milk and sugar mixture over medium heat. Be careful not to burn the sugars. Simmer for 5 minutes or until the sugar is completely dissolved.
3. Now it is time to temper the eggs. Take your egg yolks in a separate bowl and slow mix in some of the warm milk/sugar mixture stirring the whole time. Do this slowly so your do not end up with scrambled eggs.
4. Once the eggs have been tempered, add them slowly into the remaining milk/sugar mixture. Stirring slowly and continuously so the eggs don't stick to the pan. You will then cook the custard mixture over medium heat for 7-10 minutes or until it has thickened some.
5. Now pour the mixture through the fine mesh strainer into the bowl we prepared earlier with the peanut butter and the vanilla.
6. Now, using a whisk, stir the custard and peanut butter together until smooth and creamy. Place a piece of plastic wrap directly on top of the custard and refrigerate for 8 hours. The custard should be nice and thick when it is completely chilled.
7. Once the custard is chilled, stir in the chopped peanut butter cups. Place the custard in a freezer safe container and freeze until you are ready to enjoy.

Recipe Notes

NOTE- I do not usually put the nutritional facts on my recipes because it will depend on what brands of ingredients you use. For my ingredients each serving is Calories-334, Fat-28, Total Carbs-17g, Net. Carbs-3g, Protein-8g.

Because I do not add extra ingredients to the custard, the frozen custard is hard. Before you enjoy the custard, just leave it out of the freezer for a few minutes until it softens a bit. Trust me....It is worth the wait!

This frozen custard is so creamy and rich. The custard base has a smooth, rich peanut butter flavor. With the added bite of Russel Stover’s Peanut Butter Cups, it gives this amazing frozen custard wonderful bits of heaven! If you prefer not to use the peanut butter cups, Lily’s Chocolate Chips make a great substitute!

Prepare a bowl for the final step of making the custard by placing the peanut butter and vanilla inside.  I also place a fine mesh strainer over the bowl to help collect any lumps that may have formed in the custard while cooking. Set aside.

I start making the custard by combining the heavy whipping cream, unsweetened coconut milk and the xylitol to a medium pot. Heat the milk and sugar mixture over medium heat. Be careful not to burn the sugars. Simmer for 5 minutes or until the sugar is completely dissolved.

Now it is time to temper the eggs. Take your egg yolks in a separate bowl and slow mix in some of the warm milk/sugar mixture stirring the whole time. Do this slowly so your do not end up with scrambled eggs.

Once the eggs have been tempered, add them slowly into the remaining milk/sugar mixture. Stirring slowly and continuously so the eggs don’t stick to the pan. You will then cook the custard mixture over medium heat for 7-10 minutes or until it has thickened some.

Now pour the mixture through the fine mesh strainer into the bowl we prepared earlier with the peanut butter and the vanilla.

Now, using a whisk, stir the custard and peanut butter together until smooth and creamy. Place a piece of plastic wrap directly on top of the custard and refrigerate for 8 hours. The custard should be nice and thick when it is completely chilled.

Once the custard is chilled, stir in the chopped SUGAR FREE peanut butter cups. Place the custard in a freezer safe container and freeze until you are ready to enjoy.