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.
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.
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.
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.
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:
- 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.
- 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.
- 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.
- 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.
- Beat the remaining whipping cream to stiff peaks. This is a hallmark of no-churn ice cream recipes, since it also helps provide structure.
- Be patient! Now you just need to let the whole thing freeze for at least 4 to 6 hours before serving.
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?
No Churn Cookies and Cream Ice Cream
Peanut Butter Brownie Ice Cream Cake
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
Megan McM says
Didn’t really have one.
Can’t wait to make this recipe!
Joan Kubes says
I used to think it would be great to be a gymnast.
Tierney says
This recipe looks amazingly decadent! I have used Jif Natural PB before and I love it.
Erin@WellPlated says
This looks so lusciously creamy! (and the Olympics inspire me so, so much!)
Jae W says
I never had any Olympic dreams, my dreams were all about teaching!
Jen says
This looks decadent! My Olympic dream would be to be a gold-medal synchronized swimmer!
Jenesa says
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 🙂
Darla Delmonico says
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.
Lauren S says
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).
Carolyn says
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?
linda says
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!
linda says
oh – and you carefully dump out the water then the sticky stuff will usually slide right out into your mixing bowl…
Carolyn says
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. 🙂
Faith W says
I didn’t have any dreams of being an Olympian but have always loved watching the ice skating and gymnastics events.
🙂
Kelly says
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
Ye says
So, we can freeze a springform pan? It won’t break it?
Thanks for your recipes. We’ve been enjoying them greatly.
Carolyn says
As long as you have a sturdy springform pan, freezing shouldn’t hurt it at all.
Rosanne says
This looks delicious, I must try it for my daughter’s birthday next month!
Melanie says
I wanted to be a gymnast of figure skater, of course! haha
Carrie says
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.
Stephanie Ciu says
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!
Susan says
Could I use yogurt instead of sour cream? I’m sour cream-a-phobic 😉
Carolyn says
As long as you use the super thick Greek yogurt, it should be good. May change the carb count, though.
Becca says
What a delicious looking dessert! Back in the early 80’s, I was a semi-professional bowler, with aspirations of being on the Olympic team!
Paulette says
Do you think it could be made with almond butter instead of peanut butter?
Carolyn says
Absolutely. And sunflower seed butter too.
JessMN says
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!
Deborah says
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.
Jeanette says
loooove it