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Keto Ice Cream Cake

Delicious ice cream cake that will knock your socks off!
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Calories

Ingredients

Yellow Cake

  • 1/2 Cup Butter, melted Kerigold is best
  • 2/3 Cup Swerve Sweetener
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Heavy Cream can add another tbsp if batter is thick
  • 1/4 Tsp Salt
  • 1 Tsp Baking Soda
  • 1/2 Tsp Xantham Gum
  • 1/3 Cup Coconut Flour
  • 1/3 Cup Almond Flour

Chocolate Buttercream Frosting

  • 1 Cup Butter, softened
  • 1 Cup Powdered Sugar
  • 2/3 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Unsweetened Almond Milk
  • 2 Tsp Vanilla Extract

Ice Cream

  • 2 Pints Cookies and Cream Enlightened Brand

Instructions

For the Cake

  • Preheat oven to 350F. In a large bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream and mix until smooth.
  • In a separate bowl. Mix together the coconut flour, almond flour, xantham gum, and baking powder. Break up any clumps. Add this mixture to the wet ingredients. The batter will be somewhat thick.
  • Mix the batter together. You can add another tbsp of heavy cream if the batter seems too thick.
  • Spread out batter into a lined, 9x13 in pan. Then bake 350F for 18-20 minutes.

For the Frosting

  • In a mixing bowl, combine softened butter and confectioners Swerve together. 
  • Then add the cocoa powder, unsweetened almond milk, and vanilla. 
  • Mix well and set aside till the cake is done and cooled.

Ice Cream

  • Buy at store. 😉 Let melt slightly till soft and malleable. Then mold into cake pan and refreeze until ready to put cake together.
  • I like to put the ice cream in a zip lock bag after it's frozen to the shape of the cake mold. This way it doesn't get freezer burn. Since, I only have one cake pan of this size, I do this part a day before I am ready to bake my cake.

Assemble Cake

  • Let cake cool and cut in half. Use a knife to make each surface flat, for stable stacking. Then put frosting in between each layer.
  • Use cake for the bottom layer, then frost, add the ice cream, then frost, then ice again. Ice the whole outer cake. You can use a piping back or just a knife. Store in freezer! Take out of freezer about 30min before cutting! Enjoy!