Fit Protein Ice Cream Cake

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Cake Base

40 g

Old Fashioned Rolled Oats

30 g

Creamy Peanut Butter

10 g

Granulated Erythritol

15 mL

Coconut Oil

Ice Cream

250 g

Sliced Frozen Bananas

80 g

Peanut Butter

25 g

Cacao Powder

Toppings

to taste

Sugar-Free Chocolate Syrup

to taste

Peanuts , crushed

Cooking Instructions

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Step 1

In a blender pulse together the Old Fashioned Rolled Oats (40 g) , Creamy Peanut Butter (30 g) , Granulated Erythritol (10 g) , and Coconut Oil (15 mL) to make the base.

Step 2

Then press it at the bottom of your cake pan, I used one with a removable base, refrigerate for at least 1 hour.

Step 3

Next, prepare the ice cream. In a food processor pulse Bananas (250 g) , Cacao Powder (25 g) , and Peanut Butter (80 g) until it gets creamy but not watery. Pour the ice cream on the base and place it in your freezer for 4 hours.

Step 4

When ready to serve drizzle the top with some Sugar-Free Chocolate Syrup (to taste) and some Peanuts (to taste) .