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    Home » Frozen Desserts » Keto Peanut Butter Ice Cream Cake

    Published: Sep 5, 2016 · Modified: Jun 20, 2021 by Carolyn

    Keto Peanut Butter Ice Cream Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.7K shares
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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

    Peanut Butter Brownie Ice Cream Cake

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: no churn ice cream, peanut butter ice cream cake
    Prep Time: 20 minutes
    Chill Time: 5 hours
    Total Time: 20 minutes
    Servings: 16 servings
    Calories: 264kcal

    Ingredients

    Brownie Base:

    • ⅓ cup creamy peanut butter
    • ⅓ cup softened butter
    • ⅓ cup cocoa powder
    • ⅓ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract
    • 1 cup almond flour
    • 1 to 3 tablespoon water

    No Churn Peanut Butter Ice Cream:

    • 1 cup sour cream
    • ¾ cup creamy peanut butter
    • ½ cup confectioner's Swerve Sweetener divided
    • 1 cup whipping cream
    • ½ teaspoon vanilla extract

    Instructions

    Brownie Base:

    • 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 tablespoon 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 ¼ cup of the sweetener. In another large bowl, beat the whipping cream with the remaining ¼ 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
    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.

    8.7K shares

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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.

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      Recipe Rating




    1. Angela Sklara says

      June 15, 2022 at 8:36 am

      This sounds scrumptious and I so want to try this as I love chocolate and peanut butter… who doesn’t!!! The only part that has me wondering is the addition of the almond flour and not having to bake the brownie base , only refrigerate. Is is safe to eat raw almond flour like that ?

      Reply
      • Carolyn says

        June 15, 2022 at 11:34 am

        Yes. People eat raw almonds all the time.

        Reply
    2. Lisa Rose says

      April 26, 2022 at 5:19 pm

      Can this be stored in the refrigerator after it’s been in the freezer?

      Reply
      • Carolyn says

        April 26, 2022 at 8:35 pm

        I think it would melt.

        Reply
    3. Sherry says

      March 11, 2022 at 7:46 pm

      Is there a dairy free substitute for whipping cream. Noticed you use it in many dessert recipes.

      Reply
      • Carolyn says

        March 11, 2022 at 8:44 pm

        You can often use coconut cream but it doesn’t hold up or whip well enough for a no-churn ice cream like this. And it freezes VERY hard.

        Reply
    4. Karen Lopez says

      October 17, 2021 at 2:08 am

      5 stars
      Another awesome recipe, made your chocolate syrup to top it also! Yumm!!

      Reply
    5. Sabrina Lienhart says

      July 18, 2021 at 4:21 pm

      5 stars
      This was amazing, I made it for a birthday party and everyone loved it!

      Reply
    6. Liz says

      February 16, 2021 at 6:29 pm

      5 stars
      Gorgeous AND delicious!!! One of my favorite keto desserts to date!! I can never resist the chocolate and pb combo and this is a winner!

      Reply
    7. linda says

      November 17, 2019 at 4:05 pm

      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
      • Carolyn says

        November 17, 2019 at 4:15 pm

        Sounds like a good adaptation!

        Reply
    8. Gail says

      July 19, 2019 at 12:17 pm

      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
    9. Heidi says

      June 22, 2019 at 10:13 am

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

      Reply
      • Carolyn says

        June 23, 2019 at 6:29 am

        Yes, it’s whipped cream. You can add or not, as you wish. Here is the chocolate sauce: https://alldayidreamaboutfood.com/sugar-free-chocolate-syrup/

        Reply
    10. Trish says

      February 27, 2019 at 12:28 am

      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
      • Carolyn says

        March 11, 2019 at 8:21 am

        You want this recipe: https://alldayidreamaboutfood.com/keto-brownie-batter-truffles/

        Reply
    11. Kara Mathys @Wellnessgrit says

      January 31, 2019 at 4:25 am

      5 stars
      Mmm this low-carb peanut butter brownie ice-cream cake looks awesome and so nourishing!

      Reply
    12. Donna says

      June 23, 2018 at 10:08 pm

      Could you put the mix in an ice cream maker and just make ice cream?

      Reply
    13. Mary says

      June 23, 2018 at 9:56 am

      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
      • Carolyn says

        June 23, 2018 at 2:16 pm

        It really depends on what you have.

        Reply
    14. Amanda says

      June 09, 2018 at 6:40 pm

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

      Reply
      • Carolyn says

        June 09, 2018 at 7:04 pm

        Powdered is confectioners.

        Reply
    15. Julie L Harrington says

      August 26, 2017 at 4:18 pm

      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
      • Carolyn says

        August 26, 2017 at 5:53 pm

        Wonderful, I love hearing that!

        Reply
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