Chocolate Chip Peanut Butter Cup Ice Cream Cake
Ingredients
BOTTOM LAYER
- ½ cup chocolate peanut powder
- ¼ cup dark chocolate cocoa powder
- 2 tbs coconut oil, melted
- 4-5 tbs milk
- pinch salt
- 1 tbs dry sweetener
MIDDLE LAYER
- 1½ cup nonfat greek yogurt
- ½ cup regular peanut powder
- 2-3 dry sweetener
- chocolate chips, if desired
TOP LAYER
- ¼ cup milk chocolate chips
- 1 tsp coconut oil
DECORATIONS
- peanut powder
- peanut butter cups
Method
- Line an 8in spring form pan with parchment paper
- Combine all ‘bottom layer’ ingredients
- Press into bottom of pan
- Place in the refrigerator
- Mix together ‘middle layer’ ingredients
- Remove base from refrigerator and evenly spread greek yogurt mixture on top
- Place in refrigerator for 1 hour
- Melt remaining chocolate chips and coconut oil
- Spread evenly over top of greek yogurt layer
- If decorating, mix together 2 tbs plain peanut powder + water until peanut butter consistency is reached.
- Place in a pastry bag or ziploc and decorate as desired
- Top with peanut butter cups
- Place in freezer for 4+ hours
- Before eating, remove from the freezer and allow to sit for 5 minutes
- Slice with a knife that has been run under warm water
- Enjoy!
Recipe Credits: Sarah @ Ingredients Of A Fit Chick
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