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
Holli says
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.
Carolyn says
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.
Julia Kruz says
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!
Holli says
Hi Carolyn,
Do I have to use a powdered sweetener? Can it just be a sugarfree sweetener that is not powdered? Thanks.
Carolyn says
it may be gritty if you don’t use powdered but you are certainly welcome to try.
Susie Zecca says
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?
Carolyn says
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.
Rachel says
Jif Natural still has sugar in it. Any suggestions for those of us who don’t eat any sugar?
Carolyn says
Justin’s is good.
Rachel says
will we have to add sweetener?
Carolyn says
It’s up to you. I doubt it, though.
Dirty Harry says
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!
Carolyn says
Glad you like it!
Donna says
The softened butter? Is that salted, unsalted or something like Shedd Spread?
Carolyn says
What is Shedd Spread? I usually use salted butter but you can really use either. I just have a very high tolerance for salt.
Donna says
Country Crock Shedd Spread is margarine. I just wanted to clarify what you actually used.
Thank you for your quick reply.
Carolyn says
Ugh yuck! Never use margarine! 🙂
Kapu says
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.
Kapu says
Special*
Carolyn says
Yay!
Gina @Running to the Kitchen says
Wow! This looks amazing!
Mary Calabrese says
Gymnastics, of course. It didn’t matter that I suffer from a lack of coordination.
Sherrie Lee says
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.
joanna schupp says
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!!
Elizabeth says
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.
Kelly says
Is the confectioners sugar the same as powdered sugar.
Carolyn says
Do you mean Swerve? Yes, confectioner’s Swerve is powdered, similar to icing sugar.
jackie says
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.
Isis says
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!
Carolyn says
It would be just fine refrigerated. Softer, of course but it should still hold up.
dealindiva says
My childhood olympic dream was to ice skate, I love to watch them and wanted to be them.
Michele says
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!
Carolyn says
I did about 1 ounce of sugar-free chocolate with 1/2 tbsp butter so that it’s softer.
Linda H says
I am SOOOO making this this weekend!! Thanks for all of your awesome creations!! 🙂
Linda H says
DEEEEE-licious!!!! Although, I haven’ t found one of your recipes that wasn’t! It was a huge hit with our keto friends AND our non-keto family! Keep it up! I’m ready for the next one!
THANK YOU!!
Carolyn says
So glad to hear it!
kelli says
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!