• On Oct, 04, 2024
•  ladyrecipes
•  Recipes

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 @ 1/2 cup
Calories 206 kcal
Ingredients
2 1/2 cups Almond Milk unsweetened
1/2 cup peanut butter unsweetened
8 ounces cream cheese
1/2 cup Swerve Confectioners sweetener
1 teaspoon vanilla extract
1 teaspoon toffee flavored liquid steiva or vanilla stevia
Instructions
Add all ingredients into a high powered blender.
Mix until combined well.
Taste and adjust sweetener if needed.
Pour mixture into an ice cream machine and follow manufacturers instructions.
Mine was perfectly churned within 20 minutes.
Freeze in an air tight container for about 1 hour or until hard enough to scoop.
Top with peanuts if desired!
Recipe Notes

Net carbs: 3 grams per serving

If you”d like to keep this dairy free, replace the cream cheese used for a vegan substitute, like the brand Daiya.
If you don’t have Swerve you can use another sugar free granulated sweetener of choice. Many other granulated subs like Pyure stevia will be much sweeter than the Swerve I used here so eliminate the liquid stevia.
If you don’t have an ice cream machine you can make these in your blender than pour into molds for frozen pops instead of churning it into ice cream.
This recipe was first published in May 2015 and updated in 2018 with video.
Nutrition Facts
Sugar Free Peanut Butter Cheesecake Ice Cream
Amount Per Serving
Calories 206
Calories from Fat 162
% Daily Value*
Fat 18g
28%
Saturated Fat 6g
38%
Cholesterol 31mg
10%
Sodium 143mg
6%
Potassium 39mg
1%
Carbohydrates 4g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein 5g
10%
Vitamin A 380IU
8%
Calcium 28mg
3%
Iron 0.1mg
1%
* Percent Daily Values are based on a 2000 calorie diet.