Recipe by: Ferran Adrio
Prep 20 m
Cook 60 m
Ready In 80 m
A creamy and rich peanut butter ice cream cake with a cookie dough base that will surprise everyone when they find out it is figure friendly
3 cups chickpeas (drained and rinsed very well)
¼ tsp salt
¼ tsp baking soda
2 Tbsp pure vanilla extract
½ cup peanut butter
¼ cup Maple syrup
½ cup Truvia (or 1 cup other sweetener)
¼ cup coconut flour
⅓ cup mini chocolate chips
48 oz light vanilla cream
1 (8 oz) container TruWhip (or Cool Whip)
1 cup peanut butter chips
¼ cup Peanut Butter
Mini Chocolate Chips
To make the crust, combine the chickpeas, salt, baking soda, vanilla extract, peanut butter and maple in a blender.
Puree very well. May need to use a spatula to move mixture around.
Once pureed very well, transfer to mixing bowl and add truvia, coconut flour and mini chocolate chips.
Line a 9x13 baking dish with foil with edges overlapping. Spread dough out evenly in the bottom of pan. Place in freezer for 3 hours or overnight, until frozen.
Once dough is frozen, set out ice cream for about 15 minutes or until slightly softened. In a large bowl, combine ice cream and TruWhip by folding them together. Be gently to not deflate the TruWhip. Once almost totally mixed together, add peanut butter chips and fold in until completely mixed in well.
Layer ice cream on top of crust and place back in freezer. Freeze 3 more hours or overnight.
When ready to serve, set out for 10 minutes to soften. Microwave peanut butter for 15 seconds or until liquid, then drizzle over cook and sprinkle with chocolate chips and peanuts.
Transfer to mixing bowl and fold in chocolate chips.