This makes the most delightful pie that does not get icy…it remains creamy like the creamiest ice cream!  I think the secret is using shelf-stable cream.  Make this in a jiffy and within an hour or two you can be enjoying this heavenly ice cream pie.

8 oz  regular cream cheese (250 g)
3/cup sugar-free peanut butter (175 mL)
3/cup whipping cream (175 mL)
  (the shelf-stable kind)
Liquid sweetener to equal 3/cup (175 mL)
1/cup powdered erythritol (75 mL)
1/cup water (60 mL)
1 tbsp unflavored gelatin (15 mL)
1 tsp vanilla extract (5 mL)
Grated, unsweetened chocolate for garnish

In food processor or in bowl of mixer, process cream cheese, peanut butter, whipping cream, liquid sweetener and erythritol.  In small bowl, pour water and stir in gelatin.  Microwave 45 seconds and add to cream cheese mixture along with vanilla extract; process until smooth.  Pour into 9-inch (23 cm) shallow pie dish.  Sprinkle with grated chocolate if desired.  Freeze.

Yield:  10 servings
1 serving
244.8 calories
7.3 g protein
22.2 g fat
0.0 g fiber
4.1 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!