This post is sponsored by O'MY Dairy Free Gelato, a brand I love. Thanks for supporting the brands that support Stem and Spoon.
Nutty, sweet and creamy (like soft-serve creamy), this keto peanut butter ice cream pie recipe = dessert goals. It's a delicious cross between a keto peanut butter pie and an ice cream cake, with a rich cocoa crust, a smooth and creamy peanut butter ice cream filling, and a generous drizzle of crunchy, chocolate "magic shell" topping. Also, it's entirely low-carb, gluten-free and dairy free/vegan.
why you'll love this ice cream pie recipe
I don't know what it is, but there's something about a slice of ice cream pie that feels extra fun and special. Maybe it's the layers of goodness or maybe it's the fact that this ice cream pie recipe couldn't be any easier. It's simple to make using O'MY Dairy Free Gelato's low-sugar vanilla flavor, MY O'MY Vanilla (it's also what I use for this strawberry shortcake ice cream cake!). Their gelatos are creamy, delicious, and the ingredient list is short and sweet, made with real ingredients you can actually pronounce (see what their low-sugar vanilla is made of).
This keto peanut butter ice cream pie is:
- easy to make with less than 10 ingredients
- low-carb, keto-friendly and gluten-free
- dairy free and vegan
Oh, and save this recipe for all your PB and chocolate cravings because ice cream pie is most definitely a year-round kind of treat. Peanut butter, ice cream, and chocolate are always in season, yeah?
The main ingredients for this keto peanut butter ice cream pie recipe are:
- Almond flour. Use superfine, blanched almond flour and not almond meal.
- Baking cocoa. I prefer to use Dutch processed cocoa powder since it has a smoother chocolate taste.
- Granulated monk fruit sweetener. To sweeten the crust. I prefer Lakanto's Classic Sweetener or Golden Sweetener.
- Coconut oil. You can use refined or unrefined coconut oil but keep in mind that refined oil has a more neutral flavor.
- O'My Dairy Free Gelato. You will need two pints of My O'MY Vanilla for this recipe. (Use this tool to find a retailer in your area.)
- Peanut butter. Choose an all-natural peanut butter that doesn't contain any added sugar. It's usually drippy and made with roasted peanuts and salt, nothing else.
- Vegan/low-sugar dark chocolate. I use these dark chocolate chips sweetened with stevia but any keto-friendly/vegan dark chocolate will do.
- Roasted and salted peanuts. Optional and you can use the peanuts however you like- top the pie before serving or stir it into the ice cream filling for a bit of crunch.
You'll also need vanilla extract, a pinch of salt, and a 9-inch pie pan.
We've been enjoying this keto peanut butter ice cream pie during the hottest time of the year (also National Ice Cream Month!) and I love the fact that the crust is no-bake. The only cooking required is toasting the almond flour which is an easy step that takes just a few minutes.
Here's how to make this dreamy-delicious ice cream pie:
- Form the cocoa crust. Toast the almond flour in a pan on the stovetop. You'll want it a light golden brown. Stir it constantly, careful not to let the almond flour burn. Once toasted, mix it with the cocoa powder, monk fruit sweetener, vanilla, pinch of salt and coconut oil. Press the mixture into a pie pan to form the crust, then freeze to set.
- Make the magic shell topping. Melt together the dark chocolate with a small amount of coconut oil. I microwave it for 15-seconds, then stir, then heat again, repeating until the chocolate is melted, smooth and drippy.
- Mix the ice cream filling. In a mixing bowl, combine the softened vanilla gelato and peanut butter (I use a handheld mixer for this step). Pour the ice cream into the pie crust, smooth out the top with a spatula, then use a spoon to drizzle the melted chocolate across the top in a criss-cross pattern.
- Freeze and serve. Freeze the ice cream pie for at least four hours or overnight. Serve, topped with crunchy roasted peanuts or more chocolate (you also can't go wrong crumbling some chocolate chip cookies on top or chopping up peanut butter cups, either store-bought or homemade).
tips for making this
- Line the bottom of the pie pan with parchment paper. Cutting out a circle of parchment paper to line the bottom of the pan will help tremendously when it's time to cut the pie and remove slices.
- Soften the ice cream before mixing. Set out both of the pints of gelato for about 15 minutes to allow the ice cream to soften. You don't want it completely melted, just easier to work with.
- Adjust the amount of peanut butter based on your taste. I use ¼ cup peanut butter but you can certainly add more if you want it to have a stronger PB flavor. Another thing you can do is drop small teaspoons of peanut butter on the top of the ice cream layer, then use a butter knife to swirl it in.
- Set the pie out to soften for at least 15-20 minutes before serving. For clean cuts, run a knife under hot water before slicing.
- If you'd like a substitution for peanut butter, try almond butter or macadamia butter or even tahini for a different flavor spin.
This keto peanut butter ice cream pie recipe is the best of PB and chocolate- rich and cool and creamy, plus you'd never guess it's low-carb. We love our frozen treats and this one certainly does not disappoint!
If you try this recipe and love it too, let me know with a comment or a star rating below! Or feel free to tag me on Instagram @stemandspoon. 🙂
you might also love...
- Keto peanut butter blossoms, a gluten-free and dairy free version of the classic cookie.
- This keto strawberry shortcake ice cream cake because it's summer, it's hot, this is tasty and you know you need one.
- Keto lemon pound cake for your everyday-snacking-cake situations.
- 1-½ cups almond flour, superfine/blanched
- ⅓ cup cocoa powder (preferably Dutch-process)
- 4 tablespoons granulated monk fruit sweetener
- 1 teaspoon vanilla
- 4 tablespoons + 1 teaspoon melted coconut oil
- pinch of salt
- 2-3 ounces dark chocolate chips or chopped dark chocolate (choose a vegan and keto-friendly brand)
- 2 pints low-sugar vanilla gelato by O'MY Dairy Free Gelato
- ¼ cup all-natural peanut butter
- ¼ cup roasted/salted peanuts (optional)
- Line the bottom of a 9-inch pie pan with parchment paper. Remove the pints of gelato from the freezer and let them sit on the counter for about 15 minutes to soften.
- In a large pan set over medium heat, toast the almond flour by gently stirring it for about 5-8 minutes or until it turns a light golden brown. Transfer it to a medium mixing bowl.
- Add the cocoa powder, granulated monk fruit sweetener, vanilla, 4 tablespoons of coconut oil (set aside the 1 teaspoon of oil for later) and salt to the almond flour. Mix with a whisk until it forms a crumbly mixture, similar to graham cracker crumbs. If it appears too dry, add a ½ tablespoon more of the coconut oil.
- Pour the mixture into the pan and press it along the bottom of the pan and up the sides to form the crust. Place in the freezer for 15 minutes to set.
- In a microwave-safe bowl, add the teaspoon of coconut oil and the dark chocolate chips. Microwave for 15 seconds, then stir and heat for another 15 seconds. Repeat until the chocolate is melted and drippy.
- In a large mixing bowl, combine the softened vanilla gelato with the peanut butter. Use an electric mixer to whip the ingredients together for about 1 minute or until the peanut butter is well incorporated. Remove the crust from the freezer and pour the peanut butter gelato into the crust. Smooth out the top with a rubber spatula.
- Use a spoon to drizzle the melted chocolate across the top of the gelato in a criss-cross pattern. It will harden quickly once it's cold.
- Place the ice cream pie in the freezer for at least 4 hours or overnight. When ready to serve, remove the pie from the freezer and let it sit at room temperature for about 20 minutes to soften. Top with chopped roasted peanuts.
When toasting the almond flour, continually stir it until it starts to turn a light golden brown. It can burn quickly so keep an eye on it.
You can adjust the amount of peanut butter used or swirl in extra peanut butter before drizzling on the chocolate topping. Simply drop teaspoons of peanut butter on top of the ice cream layer, then use a butter knife to swirl it in.
If you'd like to substitute the peanut butter for another nut butter, I recommend almond butter, macadamia butter or even tahini for a different flavor spin.
Run a knife under hot water to get extra clean cuts in the ice cream pie.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gCholesterol: 0mgSodium: 47mgCarbohydrates: 8gNet Carbohydrates: 3gFiber: 5gSugar: 2gProtein: 6g
This nutritional information is approximate and is provided for convenience as a courtesy.