Here’s a gluten free and nut free ice cream cake recipe. Last weekend we celebrated our daughters 14th birthday and she had a party with a few of her closest friends but two of her friends had food allergies, one girl is gluten free & another girl is nut free. So after trying to come up with many alternatives I decided that at an ice cream cake was a good solution.
Chapman’s ice cream gluten free & nut free ice cream
PC chocolate fudge sauce
Parchment lined spring form pan.
Spread chocolate ice cream on the bottom and place in freezer.
Spread chocolate fudge sauce and place in freezer.
Once frozen spread mint chocolate chip ice cream over fudge and place in freezer.
Spread more chocolate sauce mint ice cream and freeze until frozen.
Spread more chocolate sauce over mint ice cream and freeze until frozen.
Cover with more chocolate ice cream and freeze.
Drizzle with Magic Shell chocolate sauce
Add a few candles and Voila!!! Gluten Free & Nut Free Birthday cake.
Here’s a look at it on the inside, needless to say it was a big hit.
I’m definitely going to make this again.
WE ALL scream for ICE CREAM!!
Even us low carbers!!
Low Carb Vanilla Ice Cream
1/2 cup splenda
1 Tbsp real vanilla extract
1/4 tsp salt
3 1/4 c heavy cream
Combine cream, splenda, salt and vanilla in a large measuring cup or bowl an refrigerate for one hours.
Pour into ice cream freezer can and process according to manufacturer’s directions.
Makes 8 – 1/2 cup servings.
4 net carbs per serving.
NOTE: It’s very high in fat and calories but I’m going to make a healthier version since I find this too rich for me and I’m going to cut down on the splenda too.
I like to drizzle some sugar-free chocolate syrup on top.
Low Carb Chocolate Coconut Ice Cream
3 cup Aroy-D Coconut Milk (2 cans)
1/2 cup Cocoa, dry powder, unsweetened
6 Tb Splenda No Calorie Sweetener
1 tbsp Vanilla Extract
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.
Serves: 8 (1/2 cup)
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 137.0
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 14.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.8 g
- Protein: 1.8 g
- Net Carbs: 5.1 g