Fit Protein Ice Cream Cake

Ingredients

Servings

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

US / METRIC

Cake Base

1/2 cup

Old Fashioned Rolled Oats

1 1/2 Tbsp

Creamy Peanut Butter

1 Tbsp

Granulated Erythritol

1 Tbsp

Coconut Oil

Ice Cream

1 2/3 cups

Sliced Frozen Bananas

1/4 cup

Peanut Butter

1/4 cup

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 (1/2 cup) , Creamy Peanut Butter (1 1/2 Tbsp) , Granulated Erythritol (1 Tbsp) , and Coconut Oil (1 Tbsp) 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 (1 2/3 cups) , Cacao Powder (1/4 cup) , and Peanut Butter (1/4 cup) 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) .