Pre-freeze the inner bowl of your ice cream maker overnight or until frozen.
In a large mixing bowl, Stir together the yogurt, heavy cream, sweetener, vanilla extract, and creamy peanut butter until everything is combined. Then vigorously whisk until creamy.
Cover and refrigerate the mixture for about one hour.
Add the mixture into the frozen bowl of your ice cream maker. Churn for about 20 to 25 minutes or until the mixture freezes and set up.
Serve as soft serve, or add the frozen yogurt to an air-tight container and store it in the freezer for a firmer frozen yogurt. Once in the freezer for overnight or longer the frozen yogurt can get pretty firm so you may need to let it thaw for 15 minutes before serving. Serve and sprinkle with sugar-free chocolate chips or nuts if desired.
No-Churn Instructions (make this without an ice cream maker)
Pre-freeze a metal loaf pan in the freezer for 30 minutes or longer.
Using a food processor, process all ingredients except for optional chocolate chips topping. Process until combined and creamy and smooth and creamy.
Pour or spoon mixture into a parchment paper-lined, pre-frozen metal loaf pan.
Place into the freezer and freeze for 4 to 6 hours or until as firm as you prefer. Once in the freezer for overnight or longer the frozen yogurt can get pretty firm so you may need to let it thaw for 15 minutes before serving.
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Notes
*all nutritional data are estimates based on the products I used*Yield: 4 servings, Serving Size: ¾ cup, Net Carbs per Serving: 6g, Amounts per serving-