This low carb chocolate peanut butter ice cream cake is based on the British Artic roll but made low carb and gluten free. A chocolate sponge surrounds a peanut butter ice cream, rolled up like a swiss roll, sliced and enjoyed!
Artic rolls are a British dessert and are normally made of a vanilla ice cream, surrounded by a layer of raspberry jam and wrapped in a thin layer of sponge. As a child, they used to be a welcome treat and since it is summer time I thought that I would pay homage to the might sponge ice cream cake.
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I had tried a lemon version, but the sponge cracked on me as I rolled it causing a lot of loud swearing. Whilst the Chief Taster happily ate the cracked sponge pieces, I went online shopping for a swiss roll tin as the baking tins I was using were not up to the job.
I ordered a silicone swiss roll tin and cautiously gave it a go. What a revelation! It was so much easier to use as I could roll up the sponge straight from the silicone tin rather than placing it on a layer of parchment paper, cooling it then unrolling it again. I might go on a roulade baking spree now that I have the ease of sponge rolling. However, the instructions for the recipe are as per the baking tin method.
For this chocolate peanut butter ice cream cake, I used peanut flour, in keeping with the peanut butter theme as it’s a light flour to bake with and makes a great roulade sponge. I normally use coconut flour for swiss rolls which I think would also work with this recipe if you don’t want to use peanut flour.
This low carb ice cream cake takes a bit of planning but is worth it. Sponge cake and ice cream are always worth the wait. Make the ice cream first, then when it is firm enough, bake the sponge. You will then be ready to eat once the sponge is cool.
I would recommend that this chocolate peanut butter ice cream cake is eaten once it is assembled. Allow the ice cream to slightly thaw before slicing. I don’t really think that this freezes well and shows how many chemicals are in an Artic Roll to keep it edible. I did put this in the freezer and the Chief Taster enjoyed slices of it, but I was sobbing that it’s better fresh in between his reach for a second helping.
A low carb dessert with chocolate sponge surrounding a peanut butter ice cream
- 2 cups Cream, heavy or whipping
- 1 cup Coconut milk
- 1/2 cup Erythritol
- 1 tablespoon Vanilla extract
- 3 Egg yolks
- 3/4 Cup Peanut butter smooth
- 6 Eggs separated
- 1/2 cup Erythritol
- 1/2 cup Peanut flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Cocoa powder unsweetened
- 1/4 cup Water optional
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Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.
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As the cream is heating, whisk the eggs, vanilla extract and erythritol together.
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Remove the cream mixture from the heat and gently pour into the egg mixture. Whisk until combined.
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Add the peanut butter and stir thoroughly.
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Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
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Remove from the heat.
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Allow to cool or place in the fridge for faster cooling.
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Pour into a Tupperware bowl with a lid and place in the freezer.
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Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
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As the ice cream becomes more solid, spoon the ice cream onto a piece of parchment paper. Using damp clean hands, fashion the ice cream into a cylinder shape and roll up with the parchment paper, securing the ends. This will be easier to roll the cake around it.
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Preheat the oven to 180C/350F degrees
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Grease and line a rectangle baking tin with parchment paper.
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Beat the egg whites until stiff peaks form.
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In another bowl, beat the egg yolks and erythritol together.
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Add the peanut flour, cocoa powder, baking powder and salt.
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Gently fold in the egg whites and combine thoroughly.
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If the mixture is too thick, add the water and mix gently.
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Pour into the baking tin and smooth evenly.
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Bake for 15 minutes until firm and golden.
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Remove from the oven and place on another piece of parchment paper.
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Using the parchment paper on the top (will be the one used for baking), gently roll up the cake. Watch your hands and don’t burn yourself! Best to let it cool slightly before rolling. This is to keep the sponge in the correct shape before adding the filling.
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Allow to cool.
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Gently unroll the cake and remove the top layer of parchment paper.
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Remove the peanut butter ice cream from the freezer.
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Gently roll the cake around the ice cream cylinder until the two ends meet (it might overlap, depending upon how large it is).
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Serve immediately (you might want the ice cream to soften before slicing).
Makes 8 slices
Nutritional Info per slice: 391 Calories, 35g Fat, 14g Protein, 9g Total Carbs, 3g Fibre, 6g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
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