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Chocolate Peanut Butter Artic Roll

Course: Dessert, Ice Cream
Cuisine: American
Keyword: family friendly recipe, Keto Dessert, Sugar free ice cream
Prep Time: 30 minutes
Cook Time: 15 minutes
Freezing time: 5 hours
Total Time: 45 minutes
Servings: 8 Slice
Calories: 391kcal
Author: Angela Coleby
A low carb dessert with chocolate sponge surrounding a peanut butter ice cream 
Print Recipe

Ingredients

ICE CREAM

  • 2 cups Cream, heavy or whipping
  • 1 cup Coconut milk
  • ½ cup Erythritol
  • 1 tablespoon Vanilla extract
  • 3 Egg yolks
  • ¾ Cup Peanut butter smooth

CAKE

Instructions

ICE CREAM

  • 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.
  • As the cream is heating, whisk the eggs, vanilla extract and erythritol together.
  • Remove the cream mixture from the heat and gently pour into the egg mixture. Whisk until combined.
  • Add the peanut butter and stir thoroughly.
  • 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.   
  • Remove from the heat.
  • Allow to cool or place in the fridge for faster cooling.
  • Pour into a Tupperware bowl with a lid and place in the freezer.
  • Remove every 30 minutes to stir to distribute the ice crystals until frozen consistency is obtained. Can take about 4-5 hours.
  • 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.  

CAKE

  • Preheat the oven to 180C/350F degrees
  • Grease and line a rectangle baking tin with parchment paper.
  • Beat the egg whites until stiff peaks form.
  • In another bowl, beat the egg yolks and erythritol together.
  • Add the peanut flour, cocoa powder, baking powder and salt.
  • Gently fold in the egg whites and combine thoroughly.
  • If the mixture is too thick, add the water and mix gently.
  • Pour into the baking tin and smooth evenly.
  • Bake for 15 minutes until firm and golden.
  • Remove from the oven and place on another piece of parchment paper.
  • 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.
  • Allow to cool.
  • Gently unroll the cake and remove the top layer of parchment paper.
  • Remove the peanut butter ice cream from the freezer.
  • Gently roll the cake around the ice cream cylinder until the two ends meet (it might overlap, depending upon how large it is).
  • Serve immediately (you might want the ice cream to soften before slicing).

Notes

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

Nutrition

Serving: 1Slice | Calories: 391kcal | Carbohydrates: 9g | Protein: 14g | Fat: 35g | Fiber: 3g