PEANUT BUTTER BROWNIE ICE CREAM CAKE AND #WHATIF

It’s pretty awe-inspiring to watch Olympic athletes do what they do. Flying and jumping about, running at top speed, hurling themselves forward for that chance at a medal and glory for their country. They are testing the limits of human physical ability and endurance, doing things most of us only dream of doing. But you know what might be even more awe-inspiring? Watching paralympic athletes do what they do. Flying and jumping about, running at top speed, hurling themselves forward for that chance at a medal and glory for their country. All with serious physical limitations that most of us couldn’t even imagine having. Truly, they are testing the limits of human ability and endurance, and the triumph of the human spirit. The Paralympics start this week in Rio and I plan on being inspired.

Like almost every kid on the planet, I harboured vague Olympic dreams of my own. I say vague because there was no real drive or mission behind it. But when I watched those young gymnasts flip and tumble, I wanted to move like that. I would daydream often about impressing my classmates by breaking out into cartwheels and backflips down the halls of my school. It’s pretty laughable, actually, because I am the most inflexible person ever. I can’t even touch my toes without a lot (and I mean a lot) of stretching beforehand. Still, as ridiculous and pie-in-the-sky as those dreams were, they did inspire me to achieve. Even if it’s not in the Olympic arena. And apparently I am not the only one so inspired.

Ingredients

• Brownie Base:
• 1/3 cup creamy peanut butter I used Jif@ Natural
• 1/3 cup softened butter
• 1/3 cup cocoa powder
• 1/3 cup powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1 cup almond flour
• 1 to 3 tbsp water
• No Churn Peanut Butter Ice Cream:
• 1 cup sour cream
• 3/4 cup creamy peanut butter I used Jif Natural
• 1/2 cup confectioner's Swerve Sweetener divided
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract

Instructions

1. Brownie Base:
2. In a medium bowl, stir peanut butter and butter together until smooth. Stir in the cocoa powder, sweetener, and vanilla extract until well combined.
3. Stir in the almond flour. The dough will become very stiff and hard to mix. Add water, 1 tbsp at a time, until you have a cohesive but stiff dough.
4. Press evenly into the bottom of a 9-inch springform pan. Top with a layer of waxed paper and smooth with a flat-bottomed glass or measuring cup. Refrigerate while preparing the ice cream.
5. No Churn Peanut Butter Ice Cream:
6. In a large bowl, beat together the sour cream, peanut butter, and 1/4 cup of the sweetener. In another large bowl, beat the whipping cream with the remaining 1/4 cup sweetener and the vanilla extract until stiff peaks form.
7. Gently fold whipping cream into peanut butter mixture until well combined and no streaks remain. Spread ice cream over brownie base and freeze until firm, 4 to 6 hours.
8. Before serving, drizzle with a little low carb chocolate sauce, if desired

for complete instructions please clikck : https://alldayidreamaboutfood.com/low-carb-peanut-butter-brownie-ice-cream-cake/

Share this post