Simple Keto Ice Cream Cake

Simple Keto Ice Cream Cake

Simple Keto Ice Cream Cake (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make simple keto ice cream cake that is nut free and gluten free
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 8 inch round cake

Ingredients

  • 46 grams coconut flour (6 TBS)
  • 12 grams baking powder (1 TBS)
  • 1/4 tsp xanthan gum
  • 1 gram salt (1/4 tsp)
  • 95 grams granulated monkfruit sweetener or granulated sweetener of choice (1/2 cup) more or less according to taste
  • 19 grams cocoa powder (3 TBS)
  • 2 large eggs, room temperature
  • 6 TBS room temperature butter, softened
  • 4 oz milk of choice, room temperature (1/2 cup)
  • 1 tsp vanilla extract
  • 1 1/2 pints ice cream of choice, softened (3 cups)
  • 1 batch my 2 ingredient keto dairy free whipped cream frosting or frosting of choice

Instructions

  • Preheat oven to 350 degrees. Line an 8 inch round cake pan with parchment paper. Set aside
  • In a large mixing bowl sift or whisk the coconut flour, baking powder, xanthan gum, salt sweetener and cocoa powder until there are no lumps
  • Add the eggs and stir until all the dry ingredients have been moistened. Add the butter and stir until fully combined
  • Add the milk and the vanilla extract and stir until fully combined and smooth
  • Scoop batter into the prepared cake pan and use a spatula to spread the batter evenly throughout the cake pan. Make sure to keep the top smooth
  • Place in preheated oven and bake at 350 degrees 23-25 minutes or until a tester comes out clean.
  • Remove from the oven. The cake will be soft but will firm up as it cools. Cool in the pan 1 hour or until the cake is firm
  • Remove the cake from the pan and transfer to a wire rack. Allow to cool completely before topping the cake
  • While the cake is baking and cooling line another 8 inch round cake pan with plastic wrap
  • Scoop the SOFTENED ice cream into the cake pan and use a spatula to spread the ice cream evenly throughout the cake pan. Place in freezer and freeze 1 hour or until firm
  • Once the cake has cooled completely place it on a freezer safe plate. Remove the ice cream from the freezer. It does not have to be solid just firm enough to keep its shape once it is removed from the pan
  • Grasp the ends of the plastic wrap and remove the ice cream from the pan. Place the ice cream on top of the cake with the smooth side of the ice cream on top. Place back into freezer and freeze another hour. ( I like to freeze it overnight but it can be ready in an hour)
  • Remove the cake from the freezer and scoop about 1 1/2 cups of the frosting on the top of the cake and use a spatula to spread the frosting evenly over the top of the cake. Use the remaining frosting to frost the sides of the cake. Decorate as desired. Place back into the freezer and freeze about 30-45 minutes or until firm. Store leftovers in an airtight container in the freezer up to 1 week


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