PEANUT BUTTER ICE
CREAM PIE
This makes the most delightful pie that does not get icy…it remains
creamy like the creamiest ice cream! I
think the secret is using shelf-stable cream. Make this in a jiffy and within an hour or two you can be enjoying this heavenly ice cream pie.
8 oz regular cream cheese (250 g)
3/4 cup
sugar-free peanut butter (175 mL)
3/4 cup
whipping cream (175 mL)
(the shelf-stable kind)
Liquid sweetener to equal 3/4 cup (175 mL)
1/3 cup
powdered erythritol (75 mL)
1/4 cup
water (60 mL)
1 tbsp unflavored gelatin (15
mL)
1 tsp vanilla extract (5 mL)
Grated, unsweetened chocolate
for garnish
In
food processor or in bowl of mixer, process cream cheese, peanut butter,
whipping cream, liquid sweetener and erythritol. In small bowl, pour water and stir in
gelatin. Microwave 45 seconds and add to
cream cheese mixture along with vanilla extract; process until smooth. Pour into 9-inch (23 cm) shallow pie
dish. Sprinkle with grated chocolate if
desired. Freeze.
Yield: 10 servings
1 serving
244.8
calories
7.3
g protein
22.2
g fat
0.0 g fiber
4.1
g net carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
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