KETO/ LOW CARB Peanut Butter, Banana & Chocolate Chunk Ice Cream (Using A Cuisinart Machine)

A Delicious & Creamy Low Carb Ice Cream.

Ingredients:
automatic ice cream maker (I used a Cuisinart model)
2 1/2 cups heavy whipping cream
1/2 cup natural sugar-free peanut butter (creamy or chunky)
3/4 cup Lakanto Classic Monkfruit Sweetener (or granulated sweetener of choice)
1/2 teaspoon banana extract
1/2 cup broken Lily's Dark Chocolate Bar (with or without almonds)

Method:
Sixteen to twenty-four hours before making the ice cream, place the 1 1/2 quart freezer bowl into the freezer, to thoroughly chill.
Add the cream, peanut butter, sweetener and banana extract to a mixing bowl. Use a whisk to combine until well blended. Pour the mixture into the chilled freezer bowl. Mix in the automatic ice cream maker for 15 to 20 minutes, until thickened. Add the chocolate pieces and mix for 5 minutes more. 
Transfer the ice cream to an airtight container and store in the freezer. Makes 4 to 5 cups.

Note: One of my favorite ice cream flavors is "Chunky Monkey". This is a delicious, low carb substitute for that high carb treat!

Nutritional info (per 1/2 cup serving):
316.68 calories ~ 31.9 grams fat ~ 6.47 grams net carbs ~ 5.65 grams protein