Peanut Butter Brownie Ice Cream Cake

• Vegetarian
• Gluten free

• Condiments

  • 1 1/8 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup Almond flour
  • 1/3 cup Cocoa powder
  • 1/2 cup Confectioner's swerve sweetener
  • 1/3 cup Swerve sweetener, powdered
  • 1 tsp Vanilla

• Dairy

  • 1/3 cup Butter
  • 1 cup Sour cream
  • 1 cup Whipping cream

• Liquids

  • 1 tbsp Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 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
• 1 cup sour cream
• 3/4 cup creamy peanut butter ( I used Jif Natural)
• 1/2 cup confectioners Swerve Sweetener, divided
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract

Directions

• 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 tbsp 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.
• 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.
• 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