Refined Sugar Free Ice Cream Cake

If you’re looking for a delightful, guilt-free ice cream cake treat—look no further than this Refined Sugar Free Ice Cream Cake! This stunning layered dessert is not only a sight for the eyes but a joy for the health-conscious eater! Made with dairy free, gluten free, and refined sugar free ingredients, this cake is perfect for those with dietary restrictions or anyone looking for a healthier dessert option! 🍦🍓

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How to Make Refined Sugar Free Ice Cream Cake

What makes this ice cream cake truly special is its exquisite layers. The sugar cookie crust base layer is a delicious blend of almond flour, almond butter, honey, salt, and vanilla, providing a rich and flavorful foundation. Next comes the homemade strawberry ice cream, which is so creamy and delicious—you seriously won't believe it's dairy-free. The next layer is banana blueberry ice cream! Finally, the cake is topped with a medley of fresh strawberries & blueberries, adding a burst of color and freshness to every bite.🫐🍓

But here's the best part—despite its beautiful and seemingly complicated appearance, this ice cream cake is really easy to make. With no-churn ice cream and simple instructions, you'll have a decadent dessert that will satisfy your sweet tooth in no time!

Ingredients

Sugar Cookie Crust Layer

• 2 Cups Almond Flour
• ½ Cup Coconut Oil
• ¼ Cup Almond Butter
• ½ Cup Honey
• 1 Teaspoon Salt
• 1 Teaspoon Vanilla

Strawberry Ice Cream Layer

• 1 Can Coconut Cream
• 2 Tablespoons Honey
• 1 Teaspoon Vanilla
• ½ Cup Frozen Strawberries
• 4-5 Strawberries Diced

Banana Blueberry Layer

• 1 Can Coconut Cream
• ½ Cup Frozen Blueberries
• ½ Banana
• 2 Tablespoons Honey
• 1 Teaspoon Vanilla
• 1 Teaspoon Spirulina for darker color (optional)

Toppings

• Blueberries
• Strawberries

Simple Steps

This Refined Sugar Free Ice Cream Cake is super simple. Keep in mind—you’ll need to be sure to make the recipe at least 4-6 hours before you plan on enjoying it. Because the ice cream is no churn, it will need time to harden and set!

Let’s start with the sugar cookie crust! In a large bowl, melt the coconut oil until it is completely liquid. Add the almond flour, almond butter, honey, salt, and vanilla. Feel free to tailor the sweetness to your liking! Line a bread pan with plastic wrap. Use your hands to press the sugar cookie crust mixture into the bottom of the pan, so it creates about a ½ inch base layer. I made this recipe with honey to get that graham cracker crust taste and it was definitely the right call.

How to Make Easy, No Churn Ice Cream!

Let’s make the strawberry ice cream. Get out your blender or food processor. Blend the strawberry ice cream ingredients until they are smooth, then pour it over the sugar cookie crust layer. Stick the pan in the freezer while you make the banana blueberry ice cream layer.

Blend the banana blueberry ice cream ingredients until they are smooth. Take the pan out of the freezer, and pour the banana blueberry layer over the strawberry layer. Add blueberries and strawberries on top. Freeze until hardened all the way through. I let it chill in the freezer for 4-6 hours. 

Why I Used Coconut Cream vs. Coconut Milk?

A little helpful tip! I used coconut cream for a reason. The first time I made this recipe I used coconut milk and it didn’t give the ice-cream that perfect creamy texture. The coconut cream definitely made a difference in creating that perfect texture and flavor. This is because it is thicker than coconut milk. Coconut milk is higher in water content and has the consistency of milk while coconut cream is what gathers at the top of coconut milk. It’s basically the concentrated cream of coconut milk and has a whipped cream like texture. I recommend using it if you’re looking for a flawless creamy ice cream layer in your cake.

Fun Recipe Variations!

Looking to add a twist to this refined sugar free ice cream cake? Here are some fun recipe variations to try!

Chocolate Lover's Dream: Add cocoa powder to the almond flour in the base layer for a rich, chocolatey flavor. Then sprinkle chocolate chips over the ice cream layers for an extra indulgent treat.

Tropical Paradise: Swap the strawberries in the ice cream layers for pineapple and mango chunks. Top the cake with toasted coconut flakes for a taste of the tropics.

Nutty Crunch: Mix chopped nuts, such as almonds, pecans, or walnuts, into the base layer for added crunch. Sprinkle more nuts on top of the cake before freezing for a nutty finish.

Berry Blast: Blend a mix of raspberries, blackberries, and blueberries in the ice cream layers for a colorful and fruity twist. Add a drizzle of raspberry or blueberry sauce on top for an extra burst of flavor.

Citrus Delight: Add lemon or orange zest and juice into the sugar cookie crust mix for a refreshing citrus flavor. Top the cake with candied citrus peels for an elegant touch!

These recipe alternatives are fun ways to get creative and add a new dimension of flavor to your ice cream cake. Experiment with different ingredients and combinations to create your own unique twist on this delicious dessert!

Frequently Asked Questions

Enjoy!

Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🍦