Keto chocolate and peanut butter ice cream

By Chef Gerard Viverito


  • 1 ½ cups SOW Vanilla Chia Milk
  • 3/4 cups unsweetened coconut cream
  • 1/3 cup dark cocoa powder
  • 2/3 cup Sweetener
  • 3 large egg yolks
  • 2 ounces unsweetened chocolate chopped
  • 1 ½ tbsp. vodka, optional, helps reduce iciness
  • ½ tsp vanilla extract
  • 1/8 tsp salt
  • 3 tbsp. chunky peanut butter


  1. Set a bowl over an ice bath.
  2. Whisk the SOW chia beverage, coconut cream, cocoa powder and sweetener until well combined and stir in a medium saucepan over medium heat, until mixture reaches 160F on an instant read thermometer.
  3. In a separate bowl, whisk the egg yolks until smooth. Slowly stream in and whisk 1 cup of the hot liquid, to temper the yolks. Slowly whisk the tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 165F on an instant read thermometer and is thick enough to coat the back of a spoon.
  4. Remove from heat and add the chopped chocolate. Let sit for 5 minutes and then whisk until smooth.
  5. Pour mixture into a bowl set over an ice bath and let cool for 10 minutes. Then, refrigerate for at least 1-2 hours.
  6. Whisk in the vodka, if using, the vanilla extract, and the salt.
  7. Pour the mixture into the canister of an ice cream maker and churn according to the manufacturer’s directions. Once thick, spoon in the peanut butter and let the machine distribute it.
  8. Transfer to an airtight container and freeze another few hours until desired firmness. I prefer it right out of the machine-like gelato.