Ice Cream Cake

 

My family loves Dairy Queen Ice Cream Cakes and they are so nice for those special occasions. Here is a sugar-free version that we are enjoying.

Ice cream cake slice 25

Ice Cream Cake

Chocolate cake*

  • 2 cup baking mix
  • 1/2 cup erythitol
  • 1/2 cup xylitol
  • 3/4 teaspoon THM Stevia
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 cup cocoa
  • 3/4 cup butter, melted
  • 3/4 cup sour cream
  • 1 1/8 cups almond milk
  • 3 eggs
  • 4 teaspoon vanilla
  • 4-6 drops Loran Cake Batter flavoring, optional

Fudge Sauce**

  • 1/4 cup butter
  • 1/2 cup Powdered Sweet Mix
  • 2/3 cup cocoa
  • pinch of salt
  • 3/4 cup whipping cream
  • 1/3 cup sour cream
  • 2 teaspoon vanilla

Whipped Cream Icing

  • 3 cups whipping cream
  • 3 tablespoons water
  • 1 tablespoon unflavored gelatin
  • 4 donks THM Stevia
  • 1 1/2 teaspoons vanilla

2 boxes Breyer’s Carb Smart Ice cream***

Preheat oven to 350 degrees F. In a mixing bowl, combine baking mix, sweeteners,  salt, baking powder, baking soda, and cocoa together. Blend together butter, sour cream, almond milk, eggs, vanilla, and Cake Batter flavoring. Combine wet ingredients with dry until well combined. Line two 9 inch cheesecake pans with foil. Divide batter between the pans. Bake for 50-55 minutes. Remove from oven and cool completely. Place cake in freeze (in the pan) until frozen completely.  For Fudge Sauce: Melt butter in microwave. Blend remaining fudge ingredients with melted butter. Cook for 2-3 minutes in microwave, whisk until smooth. Spread over frozen cakes, reserving 1/4 cup for drizzle. Allow ice cream to soften at room temperature for 10 minutes. Spread one box ice cream over each cake. Refreeze. Soften gelatin in water for 5 minutes. Whip cream with Stevia and vanilla until slightly thicken. Heat softened gelatin until syrupy. With mixer mixing drizzle gelatin into cream. Mixing continuously until thickened. Icing cakes. Melt reserved fudge sauce and drizzle over cakes. Pipe remaining whipped cream around cake edge. Freeze. Remove from freezer 10 minutes before serving. 12 servings per cake. Yields 2 Ice Cream Cakes.

*Chocolate cake recipe and Fudge Sauce** are adapted from recipes in the Food For Life Cookbook by Margaret Raber.

*** you can use homemade ice cream if you prefer.

And no, we don’t eat desserts all the time. We often eat simple meals of meat, veggies, and a huge salad. I do enjoy finding sugar-free dessert options for my children.

 

 

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