It’s summer and it’s Friday. Time to indulge a little. Or a lot. This chocolate peanut butter ice-cream pie is so delicious and so healthy that you will want to eat more than one slice. And there is no need to wash your plate afterwards, I promise — it will be licked clean by you.
If you don’t have an ice-cream maker, I really encourage you to get one soon. You can have skinny ice-cream or fro-yo anytime you want at home all summer!
Chocolate Peanut Butter Ice-cream Pie
Ingredients for the Crust:
1/2 heaping cup toasted walnuts
1/2 heaping cup prunes
1/2 cup unsweetened shaved coconut
2 tablespoon 100% cocoa powder
1 tablespoon xylitol
Ingredients for the Filling:
1 cup + 2 tablespoon creamy peanut butter (See note)
1 cup milk (I used 2% milk)
3/4 cup greek yogurt (I used non-fat Fage)
1/4 cup xylitol
3 packs stevia
2 teaspoons vanilla extract
1/8 teaspoon salt or more if your peanut butter is unsalted
4 tablespoon shaved dark chocolate (I used 86%)
Combine all ingredients for the crust in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan. Using a piece of wax or parchment paper, smush into the pan. Leave the crust in the freezer while you make the filling. You can also save the crust in a ziplock bag in the freezer until you need to use it. I used saran wrap to line the baking dish for easy transferring of the pie after it is done.
Mix all ingredients for the filling except for the shaved chocolate in a food processor. I used Vitamix. Pour mixture into the ice cream maker. Pour the shaved chocolate into the ice cream maker while it is churning.
When the ice-cream is ready. Scoop out and fill the pie crust. Return the pie to freezer for another 30 minutes to an hour.
If the pie gets too hard, thaw it for 10 to 15 minutes before serving.
Note: I made 1 cup of peanut butter with PB2+2%milk , which contains 85% less fat than regular peanut butter. I added 2 full fat peanut butter to enhance the flavor. The pie tasted very peanut-buttery. You can hardly notice the difference.