2 ½ C. Heavy Whipping Cream
1 C. Unsweetened Almond Milk
2/3 C. Swerve Granular
4 Large Egg Yolks
½ C. Cocoa Powder
½ C. Melted All-Natural Peanut Butter
¼ C. Sugar Free Chocolate Syrup
2 T. Vodka (this will allow for a no icy taste)
1 t. Vanilla
Sugar Free Peanut Butter Cups
- Set a medium sized bowl over an ice bath and set aside. Combine cream, almond milk, cocoa, chocolate sryup and Swerve in saucepan over medium heat. Stir until Swerve dissolves and mixture reaches 170 F on a thermometer.
- Whisk egg yolks in bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly whisk egg yolk mixture back into cream. Cook until 180 F on a thermometer.
- Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill for 4 hours. Remove from refrigerator. Stir in vodka, peanut butter and vanilla. Mix again. Then, follow directions of your ice cream machine and canister. Once churned, pour half into storage container. Add in peanut butter cups!
Freeze for 4 hours.