Refined Sugar Free Ice Cream Cake
This stunning Refined Sugar Free Ice Cream Cake is a dream. It’s a layered dessert that’s 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!
Ingredients
Sugar Cookie Crust
- 2 Cups Almond Flour
- 1/2 Cup Coconut Oil
- 1/4 Cup Almond Butter
- 1/2 Cup Honey
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
Strawberry Ice Cream
- 1 Can Coconut Cream
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla
- 1/2 Cup Frozen Strawberries
- 4-5 Strawberries Diced
Banana-Blueberry Ice Cream
- 1 Can Coconut Cream
- 1/2 Cup Frozen Blueberries
- 1/2 Banana
- 2 Tablespoons Honey
- 1 Teaspoon Vanilla
- 1 Teaspoon Spirulina for darker color
Toppings
- Blueberries
- Strawberries
Instructions
- Let’s start with the sugar cookie crust. In a large bowl, melt the coconut oil until it’s completely liquid. Add the almond flour, almond butter, honey, salt, and vanilla. 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 1/2 inch base layer.
- Next, we’ll make the strawberry ice cream. Blend the strawberry ice cream ingredients until they are smooth, then pour it over the sugar cookie base 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 about 4-6 hours.
- Once it’s frozen, cut and serve!