This is an absolute favorite frozen summertime dessert in my family! The peanut buttery crust, creamy custard, drizzled chocolate, & floating peanut butter cookie dough clusters are IRRESISTIBLE.
This dessert has served in place of my “traditional” birthday cake for YEARS! Despite my ulcerative colitis diagnosis this year, my birthday tradition had to continue… so I made a specific carbohydrate diet friendly version. SO excited to share this one!
A Healthier Frozen Peanut Butter Dessert
My Grandma’s original recipe has been cherished in our family! The recipe card has tan blotches from vanilla stains, chocolate fingerprints, and worn out corners: the way every good recipe card should look.
Under the “servings” section, my grandma wrote in “for 1 or many…”(I definitely got my sweet tooth from her) BUT she isn’t exaggerating. I could easily eat the whole pan by myself! Imagine an elevated version of chocolate peanut butter ice cream… YUP its on that level.
It also satisfies my summertime craving for frozen sweet treats. BUT this dessert is refined sugar free, gluten free, grain free, & grain free so I can feel my absolute best! Finding delicious SCD-legal desserts can be tough…
With my 21st birthday next week, I was determined to create a version of my favorite birthday cake stand-in that wouldn’t cause an ulcerative colitis flare! This was a birthday tradition I simply couldn’t go without.
Check out this 2015 study if you’re interested in how the specific carbohydrate diet (SCD) has been shown to be an effective treatment for people with UC. Speaking from personal experience, since going on the SCD four months ago, I haven’t had another ulcerative colitis flare & I feel like I’m almost back to “normal”!
It’s important to note that chocolate is not allowed on the specific carbohydrate diet, but I’ve found that I still do really well with 100% dark chocolate. This type of chocolate doesn’t contain any of the inflammatory sweeteners that are usually used while still providing the rich chocolate flavor I LOVE.
How to Make “Peanut Butter Islands”
Step 1: Combine the peanut butter, honey, butter, almond flour, and coconut flour in a bowl. Beat with an electric mixer until a crumble-y mixture forms.
Step 2: Press 1/2 of the mixture into a 9×9″ pan & bake. Set aside the other half.
Step 3: While the “crust” is in the oven, make the coconut whipped cream by beating solid coconut cream (the cream at the top of a can of coconut milk) with an electric mixer for about 5 minutes.
Step 4: To make the filling, beat together Greek yogurt, honey, vanilla, peanut butter, and eggs. Stir in the coconut whipped cream. Pour over the baked crust from Step 2.
Step 5: Sprinkle the leftover peanut butter clusters from Step 1 over the filling mixture (these are the “peanut butter islands”!). Melt the dark chocolate and drizzle over the dessert.
Step 6: Freeze for at least 2 hours, cut into squares, and enjoy!
scd-friendly frozen “peanut butter island” dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 pieces 1x
Description
A creamy, peanut butter packed frozen dessert! This is a refined-sugar-free & specific-carbohydrate-diet-friendly version of an old family favorite recipe.
Ingredients
Crust/Clusters:
- 1/2 cup creamy peanut butter
- 1/4 cup softened butter
- 2 tbsp. honey
- 1 cup almond flour
- 1/2 cup coconut flour
Filling:
- 1 cup plain greek yogurt
- 1/4 cup creamy peanut butter
- 1/4 cup honey
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup solid coconut cream, whipped
Drizzle:
- 1/2 of a 4oz. 100% dark chocolate dar
- 1 tsp. coconut oil
Instructions
- Pre-heat the oven to 350F.
- In a medium sized bowl, combine the crust ingredients: peanut butter, softened butter, honey, almond flour, & coconut flour. Beat well until a crumble-y mixture forms.
- Press 1/2 of the mixture into a 9×9″ pan. Set aside the other half.
- Bake for 13-15 minutes, until golden-brown.
- While the crust is baking, whip the solid coconut cream for about 5 minutes and set aside.
- To make the filling, combine the greek yogurt, honey, peanut butter, vanilla, and eggs. Beat well.
- Stir in the whipped coconut cream.
- Pour the filling mixture over the baked crust.
- Use the remaining half of the peanut butter mixture to sprinkle over the filling. These clusters are the “peanut butter islands”.
- Microwave the dark chocolate and coconut oil on high for 30 second intervals until melted. It only took 2 30-second intervals for me, but microwave times may vary.
- Drizzle the melted dark chocolate over the dessert.
- Freeze for at least 2 hours & enjoy frozen!
Notes
To get the solid coconut cream from canned coconut milk, refrigerate the can overnight. This will separate the cream from the milk. The solid cream should be on the top when you open the can.
- Category: something sweet
- Method: freeze
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 11
- Fat: 23
- Carbohydrates: 19
- Fiber: 3
- Protein: 10
Keywords: specific carbohydrate diet, easy frozen dessert, healthy dessert recipe, healthy frozen dessert, peanut butter dessert, scd dessert recipe, frozen recipe
