This peanut butter and chocolate ice cream cake is not only low carb and grain-free, it’s also no churn and no bake! It’s incredibly simple to make. Grab a spoon and dig in while watching the Rio Paralympics this week. This post is sponsored by Jif®.
It’s pretty awe-inspiring to watch Olympic athletes do what they do. Flying and jumping about, running at top speed, hurling themselves forward for that chance at a medal and glory for their country. They are testing the limits of human physical ability and endurance, doing things most of us only dream of doing. But you know what might be even more awe-inspiring? Watching paralympic athletes do what they do. Flying and jumping about, running at top speed, hurling themselves forward for that chance at a medal and glory for their country. All with serious physical limitations that most of us couldn’t even imagine having. Truly, they are testing the limits of human ability and endurance, and the triumph of the human spirit. The Paralympics start this week in Rio and I plan on being inspired.
Like almost every kid on the planet, I harboured vague Olympic dreams of my own. I say vague because there was no real drive or mission behind it. But when I watched those young gymnasts flip and tumble, I wanted to move like that. I would daydream often about impressing my classmates by breaking out into cartwheels and backflips down the halls of my school. It’s pretty laughable, actually, because I am the most inflexible person ever. I can’t even touch my toes without a lot (and I mean a lot) of stretching beforehand. Still, as ridiculous and pie-in-the-sky as those dreams were, they did inspire me to achieve. Even if it’s not in the Olympic arena. And apparently I am not the only one so inspired.
As an official sponsor of the Olympics and Paralympics this year, Jif® wanted to channel that inspiration we feel when we cheer on our athletes. They conducted the #WhatIf survey, asking Americans how they are inspired when watching Team USA compete. The results?
- 77% of Americans say watching Team USA inspires them to pursue their dreams
- 84% consider Team USA athletes real life heroes
- 83% say watching Team USA inspires them to be more active
And when asked if they were given the chance to be part of Team USA?
- 91% of Americans believe it would be an honor of a lifetime to be part of Team USA
- 81% of Americans say being a part of Team USA is one of the best jobs they could imagine
- 51% of Americans would quit their job immediately if they could become a Team USA athlete
I think it’s pretty safe to say that we are well and truly inspired by what we see at the Olympics and Paralympics. And we only need to ask ourselves What If? What if I could do that? What if I could do something amazing that no one thinks I could do?
Want to see the power of What If in action? Watch this video of Paralympic swimmer Brad Snyder. You cannot help but be inspired by his story.
While I no longer harbour Olympic dreams, I do love to be inspired and test my own boundaries – whether it’s running, CrossFit, or in the kitchen. When I decided to go low carb after being diagnosed with diabetes, there was a lot I didn’t think I could do anymore. But giving up my lifelong love of baking simply wasn’t an option so I kept asking What If? What if I used this ingredient instead of that one? What if I tried this different technique? What if I could find new ways to make the old things I had always loved?
Okay, so those are not necessarily Olympic feats. But they do inspire me every day. Now it’s your turn.
Peanut Butter Brownie Ice Cream Cake
This peanut butter and chocolate ice cream cake is not only low carb and grain-free, it's also no churn and no bake! It's incredibly simple to make.
- 1/3 cup creamy peanut butter (I used Jif@ Natural)
- 1/3 cup softened butter
- 1/3 cup cocoa powder
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1 cup almond flour
- 1 to 3 tbsp water
No Churn Peanut Butter Ice Cream
- 1 cup sour cream
- 3/4 cup creamy peanut butter ( I used Jif Natural)
- 1/2 cup confectioner's Swerve Sweetener, divided
- 1 cup whipping cream
- 1/2 teaspoon vanilla extract
- In a medium bowl, stir peanut butter and butter together until smooth. Stir in the cocoa powder, sweetener, and vanilla extract until well combined.
- Stir in the almond flour. The dough will become very stiff and hard to mix. Add water, 1 tbsp at a time, until you have a cohesive but stiff dough.
- Press evenly into the bottom of a 9-inch springform pan. Top with a layer of waxed paper and smooth with a flat-bottomed glass or measuring cup. Refrigerate while preparing the ice cream.
No Churn Peanut Butter Ice Cream:
- In a large bowl, beat together the sour cream, peanut butter, and 1/4 cup of the sweetener. In another large bowl, beat the whipping cream with the remaining 1/4 cup sweetener and the vanilla extract until stiff peaks form.
- Gently fold whipping cream into peanut butter mixture until well combined and no streaks remain. Spread ice cream over brownie base and freeze until firm, 4 to 6 hours.
- Before serving, drizzle with a little low carb chocolate sauce, if desired
Serves 12. Each serving has 6.68g NET CARBS.
Food energy: 353kcal Total fat: 31.20g Calories from fat: 280 Cholesterol: 50mg Carbohydrate: 9.73g Total dietary fiber: 3.05g Protein: 8.50g Erythritol: 16.6g
Disclosure: Many thanks to Jif@ for partnering with me to bring you this recipe and for their wonderful sponsorship of Team USA.