This peanut butter ice cream cake is ridiculous. It’s just so over the top, so decadent and so so good. The big problem with this ice cream is it is tough only to have a single serving. Kinda like all ice cream really, but this one is very tempting to say, “More, please!”
Ice cream cake is the kind of dessert you have just for the sake of having a dessert. Or, after a very (and I mean very) light meal. Like, let say you ate spinach for dinner, great this is the dessert to serve afterward.
I jest, but so that you understand this ice cream cake is no joke. It’s sweet, creamy, and crazy good.
Hard to believe it only has 4.4 net carbs per slice!
So this recipe is low carb, super keto-friendly, sugar-free, and of course, naturally gluten-free. Make sure the chocolate you use is gluten-free. I use Lily’s dark chocolate in most of my recipes, and it is indeed gluten-free.
I did try this with coconut milk in place of heavy cream, and it does work, but the taste is very different. If you want to make this dairy-free, I say go ahead, know that the coconut flavor does change the flavor profile of this recipe quite a bit. It was good; it just wasn’t as good with the heavy cream. Usually, I love coconut milk as a replacement, but with this recipe, there was something about the coconut milk that overpowered the peanut butter.
A Peanut Butter Ice Cream Cake Recipe
This recipe makes a great little ice cream cake. It seriously screams peanut butter in every bite, and it is super creamy.
This ice cream base doesn’t require any stabilizers, or alcohol to prevent ice crystals. Since the fat content is high, the ice cream doesn’t form any ice; it just freezes perfectly into hard old fashioned ice cream.
The best sugar substitutes
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Use your favorite 1:1 sugar substitute.
Powered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but I found the powdered versions to do it much less.
If you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender or food processor. My favorite powdered sweetener by far is So Nourished Monk Fruit Blend. I find the blend of sweeteners has almost no aftertaste at all.
Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, it can be deadly to them.
A bit about the peanut butter
If you want to use chunky peanut butter, that will work, but make sure you use a natural and sugar-free peanut butter. You can always sweeten the ice cream base to your liking by adding more or less sugar substitute.
A bit about the crackle topping and decorating the peanut butter ice cream cake
I used a silicone loaf mold for this ice cream. Silicone molds work so well when it comes to ice cream. I was able to peel my silicone mold off my ice cream very quickly.
While the ice cream loaf is still cold, drizzle your chocolate and peanut butter crackle. I mixed 2 tsp of coconut oil, with three tablespoons of peanut butter, and 2 tsp of coconut oil with three tablespoons of good quality chocolate to create the drizzles.
The coconut oil creates a crispy snappy shell over the ice cream.
Oh, and I have a fabulous recipe using this same crackle recipe on these low carb coconut ice bars.
A few notes about texture, freezing and cutting
When this recipe is cold out of the freezer, it is rock hard. Leave the loaf out for 15 minutes before attempting to cut it into slices. A cutting board and a sharp, warm knife make for easier slicing.
The loaf cake makes for an excellent presentation, perfect for a summer BBQ, or an after-dinner dessert for a crowd.
More Frozen Treats
Looking for more low carb frozen treat recipes? I have a few you will want to check out. These raspberry ripple iced cream bars are a bit less decadent but taste like fresh summer raspberries, and you will also want to check out this luscious lemon gelato too, so good! Test one two f
Peanut Butter Ice Cream Base
- 3/4 cup sugar-free natural peanut butter (We like Adam's)
- 2 cups of heavy cream
- 1 cup of unsweetened almond milk
- 3/4 cup powdered erythritol
- 1 tsp vanilla
- 3 Tbsp chopped roasted peanuts (for the topping)
Peanut Butter Shell Coating
- 3 Tbsp unsweetened peanut butter
- 1 Tbsp coconut oil
Chocolate Shell Coating
- 3 Tbsp sugar free chocolate
- 1 Tbsp coconut oil
Peanut Butter Ice Cream Base
- In a medium sized mixing bowl use a hand mixer on slow to blend the powdered erythritol and peanut butter.
- Blend in the almond milk, vanilla and heavy cream and blend into the peanut butter mixture a cup at a time until smooth and well blended.
- Cover with plastic wrap and cool in the fridge for a minimum of two hours.
- Add to an ice cream maker on ice cream setting.
- When cycle is finished remove ice cream and scoop into a loaf pan mold (I used a silicone mold and it worked perfectly) and freeze for 2 hours or overnight.
No Ice Cream Maker? Follow these instructions instead
- Add ice cream base to a metal bowl (a metal coffee can works great for this method) and freeze for 30 minutes.
- At the 30 minutes mark use a hand mixer and blend the cream mixture making sure to get the frozen cream from the sides of the bowl.
- Repeat this method until the ice cream is is fully frozen and creamy.
- Add to a loaf pan to freeze
Note: This method works well. It doesn't add as much air into the ice cream base as the ice cream maker does, but it works in a pinch.
Chocolate and Peanut Butter Coating
- In a small bowl melt the peanut butter with the coconut oil and blend. Add the mixture to a small piping bag. A small ziplock bag works well for this as well. Repeat the same steps with the chocolate & coconut oil.
- Place the peanut butter ice cream loaf on a cooling rack and drizzle the chocolate and peanut butter topping over the top.
- Add some chopped roasted peanuts down the centre of the top of the ice cream loaf.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
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Nutrition Information:Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 340 Total Fat: 32g Saturated Fat: 15g Unsaturated Fat: 15.5g Cholesterol: 65mg Sodium: 113.8mg Carbohydrates: 5.9g Fiber: 1.6g Sugar: 2.1g Protein: 6.3g