Chunky Peanut Butter Swirl Ice Cream ( Low Carb, Keto, THM)

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Chocolate Chunks and Peanut Butter Swirls in rich low carb and sugar free vanilla ice cream from My Tabe of Three. This ice cream is great for low carb diets, LCHF, Keto and Trim Healthy Mama eating plans and is diabetic friendly.

Today is my husband’s birthday, and unlike myself, he could be happy without any cake on his special day.  But, let me forget low carb ice cream, and I would have one disappointed man, wearing a party hat.  Ice cream is his favorite treat, the one he craves and the dessert he chooses over ANYTHING else.

I think, no wait, I know he could eat a half-gallon at a time if he would let himself.  Do you have a treat like that? One you crave? I wish I only had one, so I better spare you that long list!

Low Carb and Sugar Free Vanilla Ice Cream with chocollate Chunks and Peanut Butter Swirl from My Table of ThreeA  couple posts back I shared the recipe for my Chocolate Toffee Crunch ice cream, and though my husband certainly had a bowl, or three, he is more of a vanilla man. Vanilla over Chocolate, weird right?  I couldn’t imagine liking anything better than chocolate, so I had to get a little in this recipe even though it was for my vanilla loving man.

He did tell me that this was one of the best sugar-free ice creams he had ever tried. So I guess he didn’t mind the chocolate and peanut butter that I used to “jazz up” his vanilla with after all! He is so kind, and my biggest cheerleader so I take every chance I get to make him happy! Doing that, in this case, was certainly through his stomach.

Chunky Peanut Butter Swirl Ice Cream from My Table of Three

This ice cream recipe starts with a rich vanilla base, that I adapted from an old family recipe. It only needed a few tweaks before it was low carb ready. I started by heating the vanilla mixture to the proper temperature of 170 degrees. It will thicken slightly.

After it has cooked, it needs to cool completely. It is best to let your base chill thoroughly before adding it to your ice cream maker.  Be sure to follow the directions on your ice cream machine when making your ice cream.

Sugar Free Peanut Butter Swirled in Vanilla Ice Cream
Once the vanilla ice cream has churned, I stir in my chocolate chunks and then I layer in my peanut butter drizzle. Like you see in the picture above. That’s how I get the visible swirls when I serve it.

However, if you want to save a step, you can just drizzle these ingredients in as the ice cream churns. It will still have the same wonderful flavor and texture.

I hope you all enjoy this recipe as much as my husband does and will tonight with his low carb chocolate cake. Even if he is content with just the ice cream, this girl thinks birthdays are just plain old “vanilla” without the cake too!

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1/2 cup

Chunky Peanut Butter Swirl Ice Cream ( Low Carb, Keto, THM)
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    Vanilla Ice Cream
  • 2 cups of heavy cream
  • 1 cup half and half
  • 2 whole eggs, beaten
  • 2 tsp pure vanilla
  • 1 Tbsp vegetable glycerine
  • 1/2 cup Pyure (or 1 Tbsp plus 2 tsp THM Super Sweet Blend )
  • *You can taste your cream mixture, before adding the eggs, to make sure it is sweet enough for you. Adjust the sweetness to your liking.
    Chocolate Chunks and Peanut Butter
  • 1/2 cup of 85% chocolate chunks (or Lily's Chocolate Chips)
  • 1/2 cup natural peanut butter, slightly melted
  • 1 tsp of sweetener, to mix with the peanut butter


  1. To begin your vanilla base, add all the ingredients, except the eggs into a saucepan on low heat. Stir the mixture and taste for desired sweetness then adjust if needed before adding add in your two beaten eggs.
  2. Slowly bring your vanilla mixture up to 170 degrees. Stir constantly to avoid scorching. This will ensure that your eggs have tempered correctly, without scrambling them.
  3. Remove the mixture from the heat and transfer it to a large bowl to cool. The mixture will churn better and faster if it is thoroughly chilled.
  4. Once your base mixture is chilled, continue by adding the mixture to your ice cream maker and following the directions per your machine's handbook.
  5. After churning you can stir in your chocolate chunks if and work on the peanut butter for your swirl.
  6. Slightly warm your natural peanut butter and sweetener so it is easily drizzled in. Do not get the peanut butter too hot.
  7. I like to layer some ice cream into my freezer container, then drizzle in some peanut butter. Repeat this step through several layers. Store the ice cream covered in your freezer until you are ready to eat. The ice cream will have a wonderful texture and make beautiful scoops. However, if it is left for extended periods of time, say overnight, it will freeze into a solid form. So allow time for it thaw a little before serving it this is the case.


If you do not want to take the time to swirl in the peanut butter and chunks in layers then you can simple add them in as your ice cream reaches the half way point in your churning process. Your flavor will still be amazing, it just not have the clear swirls



Chunky Peanut Butter Swirl Ice Cream from My Table of Three


    • Keri Bucci says:
      You can do it without an ice cream maker. Your texture will may be different, but the taste will still be amazing. Once you have your custard made and cooled completely, you can place your bowl of custard into the freezer and let it start chilling. As it chills you will need to take it out and stir it. Scraping the sides of the bowl to loosen the ice cream that has already started freezing. Do this often until it has reached your desired thickness. You can stir in your PB and chocolate chunks as you are taking it out and stirring it. It is a little more time consuming doing it this way, but it can totally be done and taste just as good!

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