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Keto Apron

Low-Carb Chocolate Moose Tracks Ice Cream (Egg-free)

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If you like Moose Tracks Ice cream, you’ll love my low-carb and egg-free recipe
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Servings: 8
Course: Dessert
Calories: 549
Ingredients Equipment Method Nutrition

Ingredients
  

Ice Cream Base
  • 2 cups Heavy Cream
  • 1 1/2 cups Unsweetened Almond Milk
  • 3/4 cups Allulose
  • 2 drops Liquid Stevia
  • 4 oz Unsweetened 100% Chocolate chopped
  • 1 Tbsp Cocoa Powder optional
  • 3 oz Cream Cheese softened
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Baking Soda
  • 2 Tbsp Cool Water
Peanut Butter Chunks
  • 1/2 cup Natural Peanut Butter
  • 2 1/2 Tbsp Powdered Allulose
  • 1 Tbsp Cocoa Butter melted
  • 1 pinch Kosher Salt
  • 1/2 tsp Vanilla Extract
Thin Chocolate Shell for Chunks
  • 3 oz Unsweetened Chocolate
  • 1 1/2 Tbsp Cocoa Butter
  • 2 Tbsp Allulose Add allulose to taste. Start with 2 Tbsp and add a tsp at a time if needed.
Peanut Butter Ripple
  • 1/4 cup Natural Peanut Butter
  • 2 Tbsp Allulose Syrup Alternate: Powdered allulose + 1 tsp water
  • 1 Tbsp Heavy Cream
  • 1 pinch Kosher Salt

Equipment

  • 1 Ice Cream Machine
  • 1 Small Sheet Pan I use a larger pan to make a double-batch of goodies

Method
 

Ice Cream Base
  1. Bloom gelatin in cold water for 5 minutes
  2. Heat cream, almond milk, allulose, salt, baking soda, and cocoa powder until steaming (165 - 170 degrees F Or 74 - 76 degrees C). DO NOT boil.
  3. Whisk in chopped chocolate until melted and smooth
  4. Remove from heat. Add cream cheese and blend or whisk until completely smooth.
  5. Whisk in bloomed gelatin until fully dissolved.
  6. Add vanilla and stevia. Taste and adjust sweetness.
  7. Strain for extra smoothness (optional)
  8. Cover surface with plastic wrap and refrigerate 8-24 hours. Closer to 24 hours is better.
  9. Churn until soft-serve consistency
Peanut Butter Chunks
  1. Mix all ingredients until smooth.
  2. Spread 1/4 to 3/8 inch thick on parchment paper
  3. Freeze 25-30 minutes until firm
Thin Chocolate Shell
  1. Melt gently
  2. Pour over frozen peanut butter slab and spread thin
  3. Chill for 20-30 minutes in the freezer
  4. Chop into small squares
  5. Add squares to freezer bag and freeze the pieces solid
Peanut Butter Ripple
  1. Warm gently until pourable
  2. Cool to room temperature
Assembly
  1. Add frozen peanut butter chunks during the last 1-2 minutes of churning OR fold in after churn while at soft-serve consistency
  2. Layer ice cream with thin peanut butter ripple and extra peanut butter chunks
  3. Freeze uncovered 30 minutes
  4. Cover and hard-freeze for at least 4 hours

Nutrition

Serving: 0.5cupCalories: 549kcalCarbohydrates: 45gProtein: 12gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 81mgSodium: 349mgPotassium: 437mgFiber: 6gSugar: 8gVitamin A: 1046IUVitamin C: 0.4mgCalcium: 154mgIron: 5mg

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