Keto Peanut Butter Ice Cream Cake

We’ve made your favourite ice cream cake from childhood, and added a fun peanut butter cup twist! Get ready to kick back, grab a slice of keto peanut butter cup ice cream cake, and enjoy!

Nothing brings back nostalgic memories like a classic ice cream cake. Creamy decadent ice cream, topped with chocolate and all your favourite toppings, with that classic fudgy cookie later in the middle. 

Servings: 8-10

Prep: 30 Minutes

Freeze: 1 Hour

Ready in: 1.5 hours

 

Ingredients:

Bottom Chocolate Ice Cream Layer

1 pack MasterMix keto ice cream mix

2 cups 35% whipping cream

2 tbsp unsweetened cocoa powder / add more to desired cocoa intensity

 

Middle Fudgy Cookie Layer

2 cup chocolate baking chips

1 cup unsalted butter

1-2 packs crunchy chocolate cookies, crushed into large chunks

 

Top Peanut Butter Ice Cream Layer

1 pack MasterMix keto ice cream mix

2 cups 35% whipping cream

1/4 cup unsweetened peanut butter 

 

Top Chocolate Ganache Layer

1 cup chocolate baking chips

1/2 cup unsalted butter

 

Toppings

1 cup chopped peanut butter cups

1 cup chopped peanuts / other nuts

Keto Whipping Cream

1 can coconut whipping cream

1/4 cup unsweetened cocoa powder

 

Directions:

 

1. Line an 8 inch springform baking pan with parchment paper, and set aside. If you are having trouble with the paper, you can lightly grease the side facing the pan with butter (to stick), use plastic wrap, or omit altogether.

 

Preparation

 

Keto Chocolate Ice Cream

1. Combine 1 pack of Mastermix with 2 cups of 35% cream, and desired amount of cocoa powder in a freezer-safe container. 
2. Stir until combined, and put in the freezer until scoopable.

 

Keto Peanut Butter Ice Cream

1. Combine 1 pack of Mastermix with 2 cups of 35% cream, and peanut butter.
2. Stir until combined, and put in the freezer until scoopable.

 

Keto Chocolate Coconut Whipping Cream

1. Combine 1 can coconut whipping cream + 1/4 cup unsweetened cocoa powder (or more, for a more intense cocoa flavour!), and whip until the desired texture.
2. Cover and set in the fridge until needed.

 

Bottom Chocolate Ice Cream Layer

1. Remove chocolate ice cream from the freezer, and spread in an even layer on the bottom of the springform pan, cover and set back in the freezer to fully solidify before adding the next layers.

 

Middle Fudgy Cookie Layer

1. Melt your baking chips and butter, and mix together until smooth.
2. Crush your crunchy chocolate cookies into coarse chunks, and mix into the chocolate mixture.
3. Spread the chocolate butter mixture into an even layer on the top of the first ice cream layer. Re-cover and chill until the chocolate later has cooled completely. This may cool quickly because of the ice cream, so spread quickly!

 

Top Peanut Butter Ice Cream Layer

1.  Spread in an even layer on top of the cooled fudgy cookie layer, and set back in the freezer to solidify fully before adding the next layer.

 

Top Chocolate Ganache Layer

1. Melt your baking chips and butter, and mix together until smooth.
2. Wait until the chocolate is lukewarm, and spread your chocolate ganache in an even layer on the top of your dessert. 

It is best to wait a minute until melted chocolate is not scalding hot, and avoid pouring into 1 concentrated area, to avoid melting ice cream!

Try to move onto the next Toppings step before chocolate completely hardens, as it will be easier to apply the toppings!

 

Toppings

1. Sprinkle your choices of chopped peanuts and / or chopped peanut butter cups on top, lightly pressing into the melted chocolate on top.
2. Dollop / spout your chocolate coconut whip cream on top in whatever pattern you desire
3. Cover carefully, and set back in the freezer until solidified, and ready to serve!