Dairy Free Ice Cream Sandwich Cake

I made a delicious Dairy Free Ice Cream Cake that I absolutely love.  It was made with my Dairy Free Flourless Keto Chocolate Cake and my Dairy Free Ice Cream.   The cake is very rich and dense, so I decided to try another Ice Cream Cake using my Chocolate Sponge Cake recipe.  I topped it with Dairy Free Ganache to make it very special!

 

This Dairy Free Ice Cream Sandwich Cake is sooooo good!

Our non-keto family loved it!

 

Print Recipe
No ratings yet

Dairy Free Keto Chocolate Ice Cream Sandwich Cake

This Dairy Free Keto Ice Cream Sandwich Cake is refreshing and low carb. It is not only dairy free, but nut free as well. Everyone loves it! Topped with dairy free chocolate ganache makes it very special.
Course: Dessert
Cuisine: Keto
Servings: 8
Calories: 405kcal

Equipment

Ingredients

Ice Cream

  • 14.5 oz coconut cream 1 can
  • 100 grams xylitol or allulose
  • 1 tsp vanilla extract
  • 6 egg yolks

Cake

Chocolate Ganache

  • 4 oz 100% chocolate bar
  • 8 oz coconut milk

Instructions

Ice Cream

  • Place all ingredients in a blender and blend until well incorporated
  • Pour into ice cream maker and process to manufacturers instructions
  • Pour into 8" silicone cake pan
  • Freeze for 2 hours

Cake Instructions

  • In a medium mixing bowl with hand mixer, whip egg whites to stiff peak
  • In a large mixing bowl, beat egg yolk until they become light and pale.
  • Gradually add the xylitol into the egg yolks and beat until they become light and cream colored.
  • Add coca powder and extract to the egg yolk mixture and beat until fully incorporated.
  • Fold the egg whites into tge egg yolk mixture 1/3 at a time until it is all mixed.
  • Pour half the batter into an 8" silicone cake pan - pour the other half into another 8"cake pan.
  • Bake the cake layers at 350 F for 15 minutes or until a toothpick come out clean
  • Cool cake completely

Ganache

  • Chop the chocolate into tiny pieces and place in medium bowl
  • Heat the coconut milk until very hot - just before boiling
  • Pour the coconut milk over the chocolate - do not stir - let sit for 5 minutes
  • Stir until all the chocolate is melted

Assembly

  • Place 1 of the cakes on a flat dish with the top down,
  • Spread a light layer of the ganache on the cake layer
  • Remove the ice cream layer from the cake pan
  • Place ice cream layer on top of the cake layer
  • Spread a thin layer of ganache on the bottom of the second cake layer
  • Place second cake layer bottom side down on the ice cream layer
  • Place in freezer for at least 2 hours
  • Remove cake from freezer 15 minutes before serving
  • Cut cake into slices and pour some ganache over each slice
  • You may have to reheat the ganache - can be heated in microwave
  • Easily store left over cake in freezer for future use

Nutrition

Calories: 405kcal | Carbohydrates: 13g | Protein: 12g | Fat: 39g | Saturated Fat: 29g | Fiber: 5g | Sugar: 1g

 



Comments are closed.

© 2018 Keto Naturopath