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Peanut Butter Brownie Ice Cream Cake

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This peanut butter 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 but it tastes like you slaved over it. The perfect keto frozen dessert.

Low Carb Peanut Butter Brownie Ice Cream Cake. No Churn and No Bake!

This summer is fuelled by all sorts of low carb ice cream treats. I simply cannot get enough. I want All. The. Ice. Cream! And I have so many delicious recipes to share with you.

I re-posted my classic Keto Vanilla Ice Cream, and I also created a decadent Neapolitan Ice Cream Cake. And now I am updating this post for peanut butter ice cream cake. And trust me, my friends, I am not yet done. I’ve got plenty more low carb ice cream treats up my sleeve!

Really, it’s the best way to enjoy the summer, I think. And it makes me so happy that it’s easy to make ice cream in a keto-friendly way. It makes sense when you think about it. What is ice cream besides cream, milk, vanilla and sugar? Switch out the milk for more cream, and switch the sugar for your favorite sweetener. And voila! Keto ice cream.

 

Low Carb Keto Peanut Butter Brownie Ice Cream Cake

No Churn Keto Ice Cream

It’s also easy to make ice cream without an ice cream maker. I love my ice cream maker but sometimes it’s nice not to have to drag it out from the pantry and set it all up.

Still, it has its trade offs. No churn ice cream is lighter and a bit fluffier than properly churned ice cream, because you use whipped cream to give it structure. Some people don’t enjoy the texture quite as much.

For me, I think it has its own special thing going on. The texture isn’t quite the same but it can save time and expense if you don’t want to purchase a full ice cream maker. Or if you just have too many kitchen gadgets already and don’t want to purchase another one!

And for an easy ice cream cake like this, you really won’t notice the difference in texture.

 

Low Carb Keto Peanut Butter Ice Cream Cake. With a delicious no-bake brownie crust!

No Bake Brownie Base

This low carb ice cream cake is also great because it features a no-bake brownie base. It’s high summer and you don’t feel like turning on the oven. I get it! You don’t have to for this special treat.

I’ve made no bake brownies before and it’s really quite easy. I find nut butter to be the best way to get that fudgy brownie texture without an oven.

Obviously for a peanut butter ice cream cake, I used peanut butter in the base. I simply melted it with some butter, and then worked in the dry ingredients.

Depending on what kind of peanut butter and cocoa powder you use, the brownie mixture can be quite thick. You want it to be like a stiff cookie dough but you don’t want it to be crumbly. It should hold together when you squeeze some in your hands. So work in just enough water until does so.

Anyone with an egg allergy will love this recipe, since there are no eggs in either the brownie base or the no churn ice cream.

 

Low Carb Peanut Butter Brownie Ice Cream Cake. LCHF THM Banting Atkins Recipe

How To Make Peanut Butter Ice Cream Cake

Both the brownie base and the no churn peanut butter ice cream are quite easy to make. The hardest part might be waiting for it to set in the freezer! But here are a few tips for the best keto ice cream cake:

  1. Use a springform pan. This makes it much easier to release the sides and have a perfect ice cream cake. As far as I am concerned, a springform pan is a must on a keto diet, as it’s ideal for keto cheesecakes too. I highly recommend a glass bottom springform pan, as it looks much prettier to serve from.
  2. Press the brownie base firmly and evenly into the pan. I do this by covering it with waxed paper and using a flat bottomed glass or measuring cup.
  3. Use a thick base for the no churn ice cream. In this recipe, I used sour cream. Don’t worry, it doesn’t taste at all like sour cream in the finished product. But it does provide the proper structure for the final product.
  4. Use any peanut butter you like best. I prefer the all natural creamy kinds that don’t have a ton of oil at the top. My favourites are Justin’s Classic or the Thrive Market brand.
  5. Beat the remaining whipping cream to stiff peaks. This is a hallmark of no-churn ice cream recipes, since it also helps provide structure.
  6. Be patient! Now you just need to let the whole thing freeze for at least 4 to 6 hours before serving.

Keto Peanut Butter Brownie Ice Cream Cake. Low Carb THM Atkins LCHF Recipe
Can you believe that’s all there is to making this glorious peanut butter ice cream cake?

It’s especially good drizzled with a little sugar free chocolate syrup before serving.

Want more No Churn Keto Ice Cream Recipes?

Maple Walnut Ice Cream

Keto Strawberry Ice Cream

Cannoli Ice Cream

Keto Coffee Ice Cream

No Churn Cookies and Cream Ice Cream

No Churn Mint Chip Ice Cream

5 from 3 votes
Print
Peanut Butter Brownie Ice Cream Cake
Prep Time
20 mins
Chill Time
5 hrs
Total Time
20 mins
 

This peanut butter ice cream cake is keto-friendly and sugar-free. It also contains no eggs! A perfect no-churn keto ice cream recipe.

Course: Dessert
Cuisine: Dessert
Keyword: no churn ice cream, peanut butter ice cream cake
Servings: 16 servings
Calories: 264 kcal
Ingredients
Brownie Base:
No Churn Peanut Butter Ice Cream:
Instructions
Brownie Base:
  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
Nutrition Facts
Peanut Butter Brownie Ice Cream Cake
Amount Per Serving (1 serving = 1/16th of cake)
Calories 264 Calories from Fat 211
% Daily Value*
Fat 23.4g36%
Carbohydrates 7.3g2%
Fiber 2.3g9%
Protein 6.4g13%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Am floored that something so gorgeous is that easy….wow. And my favorite flavor combo to boot. This will definately be on my to do list.

    Reply

  2. honestly I’ve never been athletic and have never had Olympic dreams but I remember wishing I could do some of the floor gymnast as a kid!

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  6. I love the Olympics & remember living the gymnasts the most. But I always knew I wasn’t athletic enough to ever compete.
    This recipe is my favorite combo–I may have to make it today!

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  7. This looks amazing, Carolyn! I think all of these athletes are incredible. The long hours, the physical exhaustion, the commitment from the whole family…they are all heroes.

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  10. This looks amazing and perfect timing. Chocolate and peanut butter are a favorite here, a recipe just in time for birthdays! One question though…I’ve been trying different low carb brownie recipes specifically for our birthday tradition of ice cream brownie cakes. Is the brownie base super hard? every low carb brownie recipe I have tried with almond flour flour makes it extremely difficult to get a fork through LOL I would love to find a brownie base that I don’t have to fight with! Thanks again for your wonderful recipes

    Reply

    • So, we can freeze a springform pan? It won’t break it?
      Thanks for your recipes. We’ve been enjoying them greatly.

      Reply

  11. I didn’t have any dreams of being an Olympian but have always loved watching the ice skating and gymnastics events.
    🙂

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  12. For the peanut butter do you use dry measure or wet meausre? I scale out all my ingredient when I make something, and I can never determine if peanut butter would be considered a solid (dry) or liquid measurement (volume).

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    • I measure it out in a dry cup measure. I.e. not a glass liquid measuring cup but just the regular cups. Does that help?

      Reply

      • Hi Carolyn (and Lauren),

        We were taught to measure sticky things like peanut butter using a glass liquid measuring cup and displacement. So if you want 1/3 cup of peanut butter put COLD water in the cup up to 2/3 cups and add peanut butter until the water goes up to the full cup measure. There are all sorts of other water/sticky stuff combos – but you get the idea.
        Yum yum – another winner! Thank you!

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        • oh – and you carefully dump out the water then the sticky stuff will usually slide right out into your mixing bowl…

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        • Thanks for the tip. Given that I am the recipe creator and I measured it into a dry measure cup, probably that’s the best way to do it for this recipe, to follow what I did. That said, it doesn’t really matter. A little more or less peanut butter isn’t really going to affect this recipe. 🙂

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  13. Never had any dreams of being in the Olympics and don’t really watch to much of it anymore. I have always enjoyed the ice skating tho.

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  14. I dreamt of being a gymnast too. And while I may have been a bit more flexible than you described, I was terribly uncoordinated. The vault and balance beams turned into torture devices, and it was time to admit that I was better at watching others compete 🙂

    Reply

  21. What is the difference between the smooth peanut butter in the base and the creamy pnb in the ice cream? Did you use the same for both?

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  23. Does the base come out super hard when it’s frozen? I’ve been on a quest for a low carb ice cream brownie base that doesn’t stay too hard. Thanks! Can’t wait to try this!

    Reply

    • The base isn’t too hard. If the cake has been in the freezer for a long time (say overnight), you do need to let the whole thing warm up a bit to be able to cut into it. Give it 15 to 20 minutes on the counter. When it’s first frozen after you make it and you’ve only let it freeze for four hours or so, the whole thing is perfect…easy to cut through but stays together.

      Reply

  24. Thanks for this recipe. It sounds delicious and badly needed at this point. We are getting frustrated after trying several recipes we found on the internet that just didn’t turn out. Doesn’t sound like it takes too long to make either.

    Reply

  25. Made this yesterday for our Labor Day get together! It was so simple and quick to do! I loved the no bake and no churn part! This was a hit with my T1 daughter and everyone else at the get together!!! It tasted like a 10 times better version of the Reece ice cream pie in the the individual cartons. Thanks so much Carolyn for making such great desserts that we can be proud to take to an event and they come out tasting better than the other desserts there. 😉

    Reply

  29. I always loved watching the gymnastics and dreaming about doing those flips! Of course, now that I’m much older and have never taken a gymnastics class, it’s never going to happen…but I can still dream, right? And this cake? I’ll be dreaming of creamy peanut butter goodness all day now!!! Yum!

    Reply

  30. First things first — as a Navy mom – I love that you added the clip of Brad S to this post. Isn’t he flipping amazing!! I’m so inspired by Brad and ALL of the paraOlympic athletes!!

    Second, this cake looks amazing and I can’t wait to try it! I’ve always bought Jif peanut butter and will definitely have to try their Natural product.

    Lastly, YES – I always wanted to be a figure skater in the Olympics even though I grew in Atlanta and ice rinks were few and far between but that didn’t stop my 12 year old self from dreaming. 🙂

    Thanks Carolyn for all your fabulous recipes — they keep me happy AND low-carb!

    Reply

  31. Made this yesterday and it was a huge hit with everyone–you wouldn’t even know it was low carb! My 9-year-old did most of recipe herself (so easy!) and even requested that we make this for her birthday cake. Thanks for another awesome recipe!

    Reply

  33. Not sure HOW you do it, but almost every time, I have all the ingredients on hand to make up your deliciousness recipes. My brother-in-law’s birthday is today. Making this bad boy for him … he will never know it’s low carb and healthy. Our secret! =))

    Reply

  37. This looks delish! I’ll try it this weekend! As for Olympic dreams..probably anything having to do with a horse event!

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  39. What kind of pie pan did you use? Was it a springform? Just wondering how you got that nice clean edge.

    Looks amazing!! I’m in Mexico right now but am going to make it as soon as I get home. Seriously can’t wait.

    Reply

    • It’s not a pie pan. I think it says in the instructions… 9-inch springform pan. That’s what gives it the straight edge. You could do this in a pie pan if necessary, but it would be an ice cream pie! 🙂

      Reply

  40. I LOVE the Olympics, all of them! Always wanted to be a gymnast, but now that I’m trying to take up running, the marathon was amazing to me.

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  41. i always wanted to be a gymnast or an ice skater in the olympics. those were my favorite to watch as a child. this recipe looks amazing! surprised to see it’s keto!

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  43. Hi Carolyn,

    For the low carb chocolate sauce, do you just melt a sugar free chocolate bar? Is there anything you add to it to thin it out? Just curious. Recipe looks fabulous!

    Reply

  45. Any reason this couldn’t be refrigerated instead of frozen? It looks good, but I don’t eat too many frozen things because my teeth are sensitive and it can be uncomfortable. Thanks!

    Reply

  46. Growing up Janet Lynn was competing in the Olympics in Ice Skating singles, she placed 3 I think. She was from my home town so of course I wanted to be an Olympic ice skater.

    Reply

  48. I was interested in your story about being diabetic and wanting to still bake. I think it is so hard to bake when your family wants the real sugar and regular flour. But I want them to start enjoying food that I make that is okay for me to eat as well. I am not diabetic but I am prediabetic. So thank you so much for all your recipes! They truly are inspiring and this one really doesn’t look that hard to do, so I am excited.

    As far as the Olympics, I always loved to swim and thought it would be neat if I could win some type of medal, but I never went on the swim team. I also remember watching movies that talked about an Olympic team or even just a team of some sort conquering the odds against them. To me, that is huge. And it really does apply to life. I think it always inspires me a little. Just to try harder.

    Reply

  49. I’m not a big sports fan but I do love gymnastics!!! I’ve probably gotten more injuries than I’d like to admit but it’s quite fun!!

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  50. I didn’t have any Olympic dreams of my own growing up. I do remember 2 sisters at church that did a little exhibition for us tumbling on mats and being impressed by the aireals with no hands. Their father talked about the dedication and practice every day both before and after school. They were Olympic hopefuls. They moved so I don’t know if they made it.

    Reply

  53. Went out species to buy a 9in pan. Made it last night and oh soooo yummy. I did put it in the fridge after it hardened in the freezer. It’s like a firm mouse with a soft brownie. Love it.

    Reply

  55. The texture of the ice cream is amazing. If your freezer is set at -21 like mine it’s rock hard but once you let it warm up the ice cream is light and fluffy. I don’t like most sweeteners but this tastes awesome even for someone not on a low carb diet!

    Reply

  57. I LOVE this pie, and so does everyone I serve it to. Question: in calculating the net carbs, do you not subtract the sugar alcohols?

    Reply

    • I DO subtract sugar alcohols…or actually, only erythritol, since it doesn’t spike me at all whereas others spike me a little. But I don’t add them in to the counts in the first place. You can see my nutritional disclaimer at the bottom of each post.

      Reply

  58. Hi Carolyn,
    Do I have to use a powdered sweetener? Can it just be a sugarfree sweetener that is not powdered? Thanks.

    Reply

  59. This peanut butter and chocolate ice cream cake looks yummi! I’m really wondered that it is low-carb! Will try to cook it for my family! Thx for sharing, Carolyn!

    Reply

  60. Hi Carolyn,
    I made this ice cream cake for a birthday and they loved it! Except next time I make it for a birthday I would like to double it and make it double the size. How would you do that? Would you double the brownie bottom and then double the filling? Or put one brownie bottom on top of the one cake and then another filling on top of it? I know, silly question! Not sure how is the best way. Thanks for the great recipes, I can always count on your site for new recipes.

    Reply

    • I am not sure what I would do to make it bigger. Probably the second choice but you’d have to freeze the first layer ahead so the second layer of brownie didn’t sink right into the filling.

      Reply

  61. This is an amazing dessert! I made this yesterday for my sister and nephew. They scarfed it down and took a fair amount home. Neither are keto eaters, but they LOVED this recipe, and so did I! In fact, my husband who is semi-commital (keto is all I cook) exclaimed that if all my keto creations were as delucious as this pie, he’d eat keto all the time! Thank you for such a delicious recipe. I’m having my siblings over again this weekend, and this is definitely going to be the featured dessert! Can’t wait! 🙂

    Reply

  62. Help! I can’t find “Powdered” swerve on Amazon. Only granular and confectioners. Is there a different brand that would substitute?

    Reply

  63. Is there something I can use other then swerve? I dont have any on hand and I can’t wait for Amazon’s 2 day shipping 😬 darn procrastination. Lol

    Reply

  66. Can I just make the brownie base, roll into small bite size balls – drizzle with chocolate & eat like a brownie cake bite? Any idea of the carb count just for the brownie base? Thanks

    Reply

  67. Is there a recipe for the chocolate sauce you drizzled on top? Also is there whipped cream on top? Thanks!

    Reply

  68. Made this last weekend and LOVE IT! Such a simple recipe and really satisfies my sweet craving while staying on keto diet. Husband loves it too! I have your cookbook and love those recipes too. Thanks so much.

    Reply

  69. 5 stars
    Another amazing recipe. The only change I made was to skip the whipping of the cream. I just mixed 1/2 cup of cream and 1/2 cup of whole fat milk in to the whipped peanut butter sour cream base and churned it in my ice cream maker, then proceeded with the recipe. It is OUT OF THIS WORLD. Don’t forget to make the chocolate syrup!

    Reply

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