This peanut butter ice cream cake is over-the-top delicious. It’s rich, indulgent, and hard to resist. One slice is never enough — you’ll be tempted to go back for more.
Ice cream cake is a dessert you serve for the sheer joy of dessert. It’s perfect after a light dinner or whenever you want an impressive frozen treat. This version is sweet, creamy, and intensely peanut buttery.
Surprisingly, it’s only about 4.4 net carbs per slice.
This recipe is low carb, keto-friendly, sugar-free, and naturally gluten-free. Be sure any chocolate you use is labeled gluten-free. I often use Lily’s dark chocolate in my recipes because it is gluten-free and sugar-free.
If you need a dairy-free option, you can substitute canned coconut milk for the heavy cream. It works, but the coconut flavor changes the profile and can overpower the peanut butter. I preferred the version made with heavy cream, but the coconut variation remains a valid option for those avoiding dairy.
A Peanut Butter Ice Cream Cake Recipe
This recipe yields a compact loaf-style ice cream cake that delivers peanut butter flavor in every bite and an ultra-creamy texture. Because the base is high in fat, it freezes smoothly without special stabilizers or alcohol and becomes a firm, old-fashioned ice cream when fully frozen.
The best sugar substitutes
Use a 1:1 powdered sugar substitute for best results. Powdered sweeteners blend more smoothly and give a better texture than granular versions. Granular erythritol and xylitol can turn slightly grainy when cold, but powdered forms are much improved. If you only have granular sweetener, blitz it in a high-speed blender or food processor until it becomes powdered.
My favorite is a powdered monk fruit blend with erythritol; it has minimal aftertaste. Swerve, stevia blends, or any powdered erythritol/xylitol will work as well. Important safety note: xylitol is toxic to dogs and cats, so avoid it if you have pets that might access your treats.
A bit about the peanut butter
Use a natural, sugar-free peanut butter. Chunky works if you like extra texture, but smooth will give a silkier ice cream. Adjust the sweetener to taste — add more or less depending on how sweet you prefer the base.
About the crackle topping and decorating the ice cream cake
I used a silicone loaf mold for this recipe. Silicone releases frozen treats easily, making it simple to unmold the cake cleanly.
Drizzle the crackle topping while the loaf is still very cold. For the drizzles I combined peanut butter with a small amount of coconut oil, and separately melted chocolate with coconut oil. The coconut oil helps the drizzle set into a crisp, snappy shell over the ice cream.
For the peanut butter drizzle: melt 2 tsp coconut oil with about 3 tablespoons peanut butter. For the chocolate drizzle: melt 2 tsp coconut oil with about 3 tablespoons sugar-free chocolate. Pipe or drizzle both over the frozen loaf and top with chopped roasted peanuts for a pleasing crunch.
Notes about texture, freezing and slicing
When removed from the freezer, the loaf will be very firm. Let it sit at room temperature for about 15 minutes before slicing. A cutting board and a sharp warm knife make clean slices easier — run the knife under hot water and dry it between cuts.
The loaf-shaped ice cream cake makes a striking presentation for a summer gathering or a dinner party.
More frozen treats
If you enjoy low carb frozen desserts, try other recipes with similar techniques and flavors. Raspberry ripple ice cream bars and a creamy lemon gelato are lighter alternatives that still satisfy a sweet tooth while staying low carb.
Creamy Peanut Butter Ice Cream Cake (Sugar-Free & Low Carb)
8 servings
2 hours 30 minutes
30 minutes
30 minutes
3 hours 30 minutes
A creamy homemade peanut butter ice cream cake with a crunchy peanut butter and chocolate drizzle that sets into a crisp shell. Sugar-free and low carb, this loaf-style ice cream makes an impressive frozen dessert.
Ingredients
Peanut Butter Ice Cream Base
- 3/4 cup sugar-free natural peanut butter
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup powdered erythritol (or other powdered 1:1 sweetener)
- 1 tsp vanilla
- 3 Tbsp chopped roasted peanuts (for topping)
Peanut Butter Shell Coating
- 3 Tbsp unsweetened peanut butter
- 1 Tbsp coconut oil
Chocolate Shell Coating
- 3 Tbsp sugar-free chocolate
- 1 Tbsp coconut oil
Instructions
Peanut Butter Ice Cream Base
- In a medium bowl, use a hand mixer on low to combine powdered sweetener and peanut butter until smooth.
- Blend in almond milk, vanilla, and heavy cream a cup at a time until the mixture is silky and well combined.
- Cover and chill in the refrigerator for at least two hours.
- Churn in an ice cream maker according to manufacturer’s instructions.
- When churning is complete, scoop the ice cream into a loaf pan or silicone mold and freeze for at least 2 hours or overnight until firm.
No ice cream maker? Use this method:
- Pour the chilled base into a metal bowl or container and freeze for 30 minutes.
- At 30 minutes, use a hand mixer to beat the partially frozen mixture, scraping the sides to incorporate ice crystals.
- Repeat freezing and beating every 30 minutes until the mixture is fully frozen and creamy.
- Transfer to a loaf pan and freeze until firm.
Note: This manual method works well, though it incorporates slightly less air than an ice cream maker.
Chocolate and Peanut Butter Coating
- Gently melt the peanut butter with the coconut oil and place in a piping bag or small zip-top bag. Repeat for the chocolate with coconut oil.
- Place the frozen ice cream loaf on a cooling rack and drizzle the chocolate and peanut butter mixtures over the top so they set into a crunchy shell.
- Finish by sprinkling chopped roasted peanuts down the center of the loaf.
Notes
Nutritional information is approximate. Erythritol and other sugar alcohols are often excluded from net carb counts because they have minimal impact on blood sugar. Net carbs = total carbs minus fiber.
Nutrition Information:
Yield: 10
Serving Size: 1/2 cup
Amount Per Serving:
Calories: 340Total Fat: 32gSaturated Fat: 15gUnsaturated Fat: 15.5gCholesterol: 65mgSodium: 113.8mgCarbohydrates: 5.9gFiber: 1.6gSugar: 2.1gProtein: 6.3g
