Peanut Butter Brownie Ice Cream Cake and #WhatIf

Peanut Butter Brownie Ice Cream Cake and #WhatIf 1





45 (min)


side dish



  • 1 cup almond flour
  • 1/3 cup softened butter
  • 1/3 cup cocoa powder
  • 3/4 cup creamy peanut butter
  • 1/3 cup smooth peanut butter (I used Jif@ Natural)
  • 1 cup sour cream
  • 1/3 cup powdered Swerve Sweetener
  • 1/2 cup confectioner's Swerve Sweetener, divided
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp vanilla extract
  • 1 to 3 tbsp water
  • 1 cup whipping cream


  • 1Stir in the almond flour. The dough will become very stiff and hard to mix.
  • 2Add 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.
  • 3Spread 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