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Keto/Low Carb Dairy Queen Ice Cream Cake

I love ice cream, which you would know if you have followed me for any length of time. So for my birthday I made the first keto ice cream cake I've ever made and it was good but definitely needed improvement! I made 2 more after that and worked out the kinks. Since shooting the keto ice cream cake video I've made 2 more, so I have worked out measurements for several sized pans.











Notes on the Keto Ice Cream Bases:

One full batch of 2 different ice cream bases will be enough to make up to a 9x13 ice cream cake, if you make smaller you will have some extra ice cream to snack on as well! When making larger than a 8inch round cake you will need a little extra of all the other components to get fudge and cookie all the way to the edge in the middle of the cake and still have extra to decorate the top of the cake. Below will be measurements for making an 8inch round cake. You can also make any flavor of ice cream you want, I have several flavors already on my YouTube channel if you want to check out the playlist, here is the link- https://www.youtube.com/playlist?list=PLDA690SIIES1yOrd8qLa2g1qnnaw7ga8y


Keto Vanilla Ice Cream Recipe- https://youtu.be/YJGW4pS3M7M

Keto Chocolate Ice Cream- https://youtu.be/ZageeJAXa9g





Notes for the Keto Sweetened Condensed Milk:

No matter what size cake you make I would suggest making extras of my keto sweetened condensed milk (Video Link- https://youtu.be/Qk7KJZoQzhU ) because even if you don't use it all, it can be used later for many things and even frozen for later use. I usually make a batch with a full quart of heavy cream which is a double of my big batch of keto sweetened condensed milk. So you can make the sweetened condensed milk whenever you like. The key to making an involved recipe is to plan ahead!!!





Notes on the Cookie Crumbs:

You can also make the cookie crumble in advanced and it will stay good on your counter until you need it. It is a modified version of my Keto Graham Cracker recipe ( https://youtu.be/Cgx_B936t-c ) but in an even smaller amount. I would also suggest doubling this recipe if you plan on making more than one ice cream cake in the near future because they will stay good for quite awhile and it's just as easy to make a bigger batch as the smaller batch. I use a granular erythritol of the cookie and I think this plays a big roll in getting a crispy cookie. Along with not using whey protein in the recipe, which ends up giving a softer texture to our baked good, so I replaced the whey with egg white protein powder which I have found gives a drier texture like when I tried to replace the whey in things like my pie dough. If you use a sweetener like allulose the cookie will never get crispy before the cookie gets burned. I used black cocoa to get the signature color of the dairy queen cookies but a special dark should work as well.


Notes on the Fudge:

You can make a single batch of fudge but there may not be enough to decorate the top of the ice cream cake if you use any pan larger than an 8inch round. This is where making extra keto sweetened condensed milk comes in handy. If you need more of something to decorate the cake, you will have extra of the sweetened condensed milk to do so. I also used the fudge to write on some of the ice cream cakes I made but they were 8 inch rounds. If I were to have made a 9 inch round, I may not have had enough to write on the cakes. The fudge is delicious on any keto ice cream so making extra will never go to waste. When ever reheating fudge in the microwave always use 50% power and do not overheat because it may break since we have no stabilizers in it like commercial fudge sauces. If that does happen, I would add a tiny splash of extra sweetened condensed milk or heavy cream to it, to bring the fudge back together. I use my fudge recipe for the ice cream cake because it never gets fully hard in the freezer so the ice cream cake will be able to be cut through as long as it is set out for a bit before slicing. For my original keto fudge recipe I used semi-sweet chocolate chips from bake believe can also use dark chocolate chips but they may make the fudge a little thicker. If you like it sweeter or only have keto milk chocolate chips on hand or want to make a different flavored fudge like butterscotch or salted caramel I would up the chips by an extra ounce in order to have a thick enough fudge sauce to cover the cake correctly.


Keto Fudge Recipe- https://youtu.be/jX97ZVkuEdE

Keto Peanut Butter and Butterscotch Hot Sundae Sauce Recipe- https://youtu.be/3VhmHYw8LtI




Notes on the Frosting for the Keto Ice Cream Cake:

I initially tried what others used as a regular knock off Dairy Queen Ice Cream Cake frosting which was a stabilized whipped cream. I think out keto sweeteners just don't act quite the same when frozen as regular powdered sugar. It was hard and not very smooth and creamy when it was cut and eaten. I thought I could do better then realized my no churn ice cream is basically a stabilized whipped cream but with a sweetener that doesn't get rock hard in the freezer. So that is what I tried next and it was the perfect melty mouth feel I was looking for for a ice cream cake frosting. One batch of my keto no churn ice cream is enough to frost and pipe top and bottom borders around an 8 inch round ice cream cake but not quite enough to pipe the top and bottom border around a 9 inch round cake. Which I think it is fine to not have a bottom border but if you make a 9x13 cake I would definitely make a double batch of my keto no churn ice cream recipe. You can make the no churn ice cream any flavor you would like. I have a caramel macchiato no churn recipe on my channel but you can use any extract, or flavored collagen powders or MCT oil powders you like to make different flavors as well.


Keto No Churn Ice Cream Recipe- https://youtu.be/F9DhbF78Kik





Tips for Assembly in 1 Day:

If you have two inserts or ice cream bowls for an ice cream maker it is possible to build the whole cake in one day but it will take all day but will still need to make it the day before you need it! You will need to make the ice cream bases first and stir the ice cream bases over a ice baths while you prep the sweetened condensed milk and cookies. Should take the ice cream bases about an hour to chill to around 42 degrees or lower. Once they are fully chilled churn the first ice cream and while that is going, get your pan in the freezer, crush the cookies and make the fudge. Then once the first batch of ice cream is done, measure and smooth it out into the cake pan and throw into the freezer while you put away the rest of the ice cream and clean the paddle and any mess that is made. It can stay in however long you need it to, if you need to prep the cookies or fudge further but you can go right in with the layer of fudge, cookie, fudge then back into the freezer. Then churn the second batch of ice cream. Once that is measured, layered and back in the freezer, you will want it to chill for at least 4 hours. Then you can unmold it onto the serving tray and put it back into the freezer, then make the no churn frosting to coat the outside. Once that is ready and you have what you need to frost the cake, pull out the cake and frost the top and sides evenly then back into the freezer. If you have extra time you can let freeze for an hour but ten to twenty minutes should be fine. Place the remaining "frosting" into a piping bag and reheat the fudge sauce to drizzle around the edge of the cake, when ready to do so. You don't want it hot, just warm enough to drizzle about 86 degrees. Once that is all set, pull out the cake and drizzle the fudge around the outside of the cake. If the frosting is looking to melty place back in the freezer for ten minutes then pipe around the top and bottom edges. If you have extra fudge place in a piping bag with a writing tip and you can write on the cake at this point. Place back in the freezer for at least 8 hours before serving. Pull out and let sit for 20 minutes before slicing into the cake.


Coffee Caramel Ice Cream Cake Inside:



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All the Recipes I used: Assembly instructions below


Vanilla Bean Ice Cream Recipe

1 1/4 Cup Heavy Cream (can use silk)

1 1/4 Cup Unsweetened Milk of choice (I like so delicious coconut milk or cashew the best)

1/2 Cup-3/4 Cup/80-120g Allulose (or xylitol keep in mind xylitol is sweeter than allulose)

2 Tbs./24 g Erythritol based sweetener (I like gold monkfruit/erythritol)

1 Egg

1 Vanilla Bean (optional)

1/2 Tbs. Cold Water

1/2 tsp. Gelatin (alternative gum will work just may need a different amount)

1 tsp. Vanilla Extract (more to taste)

1 tsp Vanilla Stevia (optional, to taste)


Instructions:

  1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, and the other sweetener, along with the split vanilla bean if using, and heat until the sweetener is dissolved and small bubbles are forming around the edge

  2. Crack the egg into a medium bowl and bloom the gelatin over the water

  3. Once everything is dissolved and hot, temper the egg with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

  4. Pour everything back into the pot, scraping the bowl clean and whisk together, if you want to be sure to cook the eggs, place back on the stove to heat to between 145-165, stirring constantly

  5. Add the gelatin puck and stir until dissolved, add the vanilla extract and stevia if using then strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees


Keto Chocolate Ice Cream Base

1 1/4 Cup/10 Ounces Heavy Cream

1 1/4 Cup/10 Ounces Unsweetened Alternative Milk of Choice

1/2 Cup/80 g-3/4 Cup/120g Allulose or xylitol

3 Tbs. Erythritol/Monkfruit (can use just erythritol)

1/2 tsp. Salt

44 g/1/3 Cup Cocoa Powder

2 Eggs

1/2 tsp. Gelatin

1/2 Tbs. Water

Liquid Stevia- Optional if you like things sweeter

1 tsp. Extract- optional for different flavors (strawberry, raspberry, caramel, coffee, peppermint)


Instructions:

  1. Pour the cream and unsweetened milk of choice into a heavy bottom sauce pot with the allulose, salt, the other sweetener, and cocoa powder and heat until the sweetener is dissolved and small bubbles are forming around the edge

  2. Crack the eggs into a medium bowl and bloom the gelatin over the water

  3. Once everything is dissolved and hot, temper the eggs with the hot mixture by adding a splash at a time and whisking vigorously as you pour until half the liquid is incorporated

  4. Pour everything back into the pot, scraping the bowl clean and whisk together, add the gelatin puck and stir until dissolved, strain mixture back into the bowl, cover the liquid directly with plastic wrap and chill for at least 8 hours or place over an ice bath and stir every 20 minutes until below 40 degrees


-For an 8 inch cake you can use 12oz.-16oz. of each ice cream about 2 Cups, for a 9inch use 16oz. of each and for a 9x13 use all of both ice creams, for a 6inch



I only used 8oz. of each ice cream.


Once your desired ice cream bases are chilling make the keto sweetened condensed milk and keto cookie crumble!


Large Batch Keto Sweetened Condensed Milk: This is more than you need but comes in handy

1 Qt./4 Cups/32 oz./946 ml- Heavy Cream

240 g/1 1/2 Cup Allulose

8 Tbs./112g/1/2 Cup/4 oz. Salted Butter (can leave out if you want to cut calories and fat)

2 tsp. Vanilla Extract

If using unsalted butter, put a pinch in the small


Instructions:

  1. Place heavy cream and Allulose in a heavy bottom sauce pot and turn heat to medium and whisk until all the sweetener is dissolved

  2. Once mixture starts to simmer, reduce heat to medium low and simmer for 15-45 minutes, (depends on how big of a pot you are using, the more surface area on the bottom the faster it will reduce), stirring frequently

  3. When the mixture has reduced to 3 3/4 cup of liquid and it has become a tan color, turn off heat and add the butter and vanilla extract, stir to combine

  4. Strain into a heat proof container and chill for at least 1 hour or overnight (stir every ten minutes if possible to distribute the butter, not crucial)

  5. Can let it cool at room temp., set aside until needed or if you don't need it right away, you want to use this at room temperature for recipes, if you need to speed up warming you can microwave for a a bit on 50% power or heat on stove to around 70 degrees or so


Chocolate Cookie Crumble Recipe (can easily double)


7g/1 Tbs. Coconut Flour

12g/about 2 Tbs. Egg White Protein

12g/2 Tbs. Black Cocoa Powder

36g/ About 3 Tbs. Granular Erythritol

35g/ 2 1/2 Tbs. Butter (melted

1/2 tsp. Vanilla Extract


Instructions:

  1. Line a small cookie sheet with parchment paper and preheat oven to 350 degrees

  2. Sift and whisk your dry ingredients together well in a medium sized bowl

  3. Stir together the melted butter and vanilla extract

  4. Pour the butter and vanilla into the middle of the dry ingredients and stir the mixture in the middle and work outwards incorporating more dry ingredients

  5. Continue to mix until there are no big clumps of butter and it's a cohesive sandy mixture all the way through

  6. Pour mixture onto baking sheet into a pile and spread out evenly, not patting down

  7. Once into a an even layer, start patting down in the middle and pushing out to the edges, about an 1/8 inch thick

  8. Once the middle is packed to the right thickness, start forming the edges, packing them well and fixing any cracks that occur

  9. Once you have an even, packed mixture all the way around, bake for 5-7 minutes

  10. When you smell the cocoa powder you know it's done

  11. Let cool completely the place into a ziplock bag or food processor to break up the cookie into small bits with some dust to sprinkle on top of the cake, set aside until needed


-For an 8 inch round cake you should use about 1.5oz. of cookie crumbs in the center, you want a complete layer across the fudge all the way to the edges. For a 9inch you need about 2-2.5oz. and for a 9x13 you will need all of the crumbs with just a little dust left over


Once you are in the assembling stage and your first batch of ice cream is churning, make the fudge.


Keto Hot Fudge Ingredients (half batch will be enough for an 8 or 9 inch cake)


14 oz./1-3/4 Cup Keto Sweetened Condensed Milk (https://youtu.be/Qk7KJZoQzhU)

7oz./1-1/8 Cup Keto Semi-Sweet Chocolate Chips (if using milk or a flavored chip use 9oz/1-1/2 Cups)

2 Tbs. Butter (I used salted if using unsalted ad a pinch of salt)


Instructions:

  1. Measure out chips and butter into a container and measure the sweetened condensed milk into a microwavable container

  2. Heat on 50% power until about 150 degree

  3. Pour over chips and butter, cover and let sit for five minutes

  4. Whisk until smooth, use when it is under 90 degrees

  5. To reheat, heat on 50% power and do not overheat because it may break since we have no stabilizers in it like commercial fudge sauces. If that does happen, I would add a tiny splash of extra sweetened condensed milk or heavy cream to it, to bring the fudge back together.


-For an 8inch cake I did 3oz. of fudge, then cookie crumbs, then another 3oz. of fudge in the middle of the cake and had extra to pour around the edge and to write on the cake. For a 9inch cake you will need 4oz. fudge, 2-2.5oz. of cookies, 4oz. fudge on top for the middle of the cake. I didn't measure how much I used for the 9x13 but you want to make a big batch so you have enough.


When the cake is finished and chilling for 4 hours pull out the sweetened condensed milk that is needed for the no churn ice cream frosting. Once ready to frost, make the no churn ice cream!


No Churn Keto Ice Cream (small batch, can be easily doubled)


10oz./1 1/4 Cup Heavy Cream

8-30 g Powdered 1:1 Alternative Sweetener (1 Tbs.-1/4 Cup) (optional) or a few drops of liquid stevia

8oz./1 Cup Keto Sweetened Condensed Milk (room temp.) (stained of any chunks)

1 tsp. Vanilla Extract (optional)


Instructions:

  1. Whip heavy cream with powdered sweetener, if using, to soft peaks with a hand mixer or in a stand mixer

  2. Once whipped cream is soft peaks, whisk on low and drizzle in the sweetened condensed milk

  3. Add desired flavoring and whisk until a thick consistency


Instructions for Assembly over Several Days: Use a Spring for pan if able!

If you plan ahead this is a very simple cake to put together, it's not a lot of prep especially when done over several day. You can make the keto sweetened condensed milk and the cookie crumbs a week ahead of time. The ice cream bases you can make several days ahead and just have them ready to churn two days before the cake is needed. If using a cake pan instead of a springform pan line the bottom with parchment paper, it help it come out easier.

-Two days before the cake is needed, place desired pan into the freezer, then churn the first batch of ice cream, measure and smooth out into the pan and put into the freezer. Scoop the rest of the ice cream out of the bowl into a 2-4 cup dish and place in the freezer.

-Rinse out the ice cream bowl right away and put it back into the freezer to be able to use the next day.

-Make the fudge sauce and have the cookies crumbled up.

-Once the fudge is around 90 degrees pull out the cake and layer it with fudge, cookie then fudge, should use about 6oz., if you are making an 8 inch round. Then place back in the freezer until you can churn the next batch of ice cream.

-The next day churn the second ice cream, measure and smooth out onto the first layer then place back in the freezer to chill for at least 4 hours.

-Pull out 8 ounces of sweetened condensed milk and the remaining fudge, to come to room temperature, to finish the cake.

-After the cake has chilled for 4 hours or longer, warm the sides and bottom of the pan with a warm, wet towel, may take warming the towel up twice to start seeing the outside melt a bit, you want all the frost off the outside of the pan.

-Release the spring on the pan and take off, use a large offset spatula to release it from the bottom pan and place onto serving dish and place back into the freezer while you make the no churn ice cream frosting.

-Once the frosting is ready and you have what you need to frost the cake, ex. spatulas, piping bags and such, pull out the cake and frost the top and sides evenly then back into the freezer. If you have extra time you can let freeze for an hour but ten to twenty minutes should be fine.

-Place the remaining "frosting" into a piping bag and reheat the fudge sauce on 50% power to drizzle around the edge of the cake, when ready to do so. You don't want it hot, just warm enough to drizzle about 86 degrees.

-Once that is all set, pull out the cake and drizzle the fudge around the outside of the cake. If the frosting is looking to melty place back in the freezer for ten minutes, then pipe your border around the top and bottom edges.

-If you have extra fudge place in a piping bag with a writing tip and you can write on the cake at this point, can also use extra frosting if you have it, buttercream also works!

-Place back in the freezer for at least 8 hours before serving. Pull out and let sit for 20 minutes before slicing into the cake.


Macros for 1/16 of the Keto Ice Cream cake if using: 16oz. of each Vanilla and Chocolate Ice Cream, half batch of fudge, 1 Whole batch of frosting, 1 batch of cookie crumbs


330 Calories

32g Fat

13g Total Carbs

3g Fiber

7g Sugar Alcohol

3g Net Carbs


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Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.



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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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5 Comments


Donna Socci-Brown
Donna Socci-Brown
Jun 23

Made your ice cream cake!! It was perfect, except for a few issues that I had, that I’ve already come up with a plan to fix for next time. This cake was phenomenal. I was so happy to have a “normal “ cake just like everybody else on my birthday this passed Thursday. I can’t thank you enough!!



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nikisimone
Jun 15

Absolutely beautiful AND delicious! This cake has it all! ❤️

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Keto Upgrade
Keto Upgrade
Jun 17
Replying to

Thank you!!!😊😋❤️

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Sara Marques
Sara Marques
Jun 15

That's a showstopper! Wow! Happy belated birthday!

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Keto Upgrade
Keto Upgrade
Jun 17
Replying to

Thank you!

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