Peanut Butter Brownie Ice Cream Cake

Serves 1 9-inch cake     adjust servings

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.


Brownie Base

  • 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


  1. In a medium bowl, stir peanut butter and butter together until smooth. Stir in the cocoa powder, sweetener, and vanilla extract until well combined.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. Before serving, drizzle with a little low carb chocolate sauce, if desired


Recipe Notes

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

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