Cake and ice cream – what could be any better than that!?! Ice cream cake use to be a staple for summer birthdays, camp and evenings by the pool. So I needed to create a low carb alternative. I gotta say – this one takes all the sugary, carby cakes on a run for their money.
What you’ll need:
First things first, let’s make the cake. Add all the wet ingredients & cocoa powder into a mixing bowl and whisk together. Add in your almond & coconut flour and baking powder. Mix thoroughly.
Pour your cake mix into a lined cake pan. I used a 9-inch spring form pan and lined it with parchment paper.
Bake at 350 for roughly 30 minutes or until your cake passes the toothpick test! Let it cool as you make your custard. Keep it in the pan.
Bring your heavy cream to a boil, stirring frequently.
In a small bowl, whisk together your eggs & sugar substitute. Once the cream has heated, pour a small amount (roughly 1/4 cup) into the egg yolks, whisking as you pour. This is to heat up the eggs so they won’t scramble.
Pour the egg/cream mix back into the pot with the rest of the cream and stir constantly, scraping the sides and bottom of the pan so that the eggs don’t scramble and burn to the bottom. Add in your vanilla and continue to stir.
Whisk in your flour & xanthan gum. Continue to stir until it thickens. You should be able to coat the back of a spoon when it is done.
Pour the custard into the cake pan on top of your cake. Immediately put it into the freezer until it has completely frozen. Best to let it sit overnight.
Take out 15 minutes prior to serving.
Top with some whipped cream, and some sugar free chocolate sauce!
This makes roughly 12 slices.
NET CARBS: 3.9