Christmas Icecream Cake
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This recipe is pretty special to me. Every year my Mum would make an ice-cream cassata for Christmas. It was absolutely delicious but packed full of sugar with ice-cream, chocolate, cherry ripe and glacé cherries. I really wanted to create a keto friendly version that we could all enjoy. I wanted it to taste just as good as the original, but without all the nasties.

I tested this recipe more than any other recipe I've created because I wanted it as close as possible and even though I couldn't find a keto friendly glacé cherry alternative, I think this is pretty delicious.

For those who count calories, I tried really hard to get those calories down but the cream gives it the most beautiful creamy texture. You can make it with half cream, half macadamia milk but the texture won't be as creamy and may also be a little icy. I really had the best results with the full cream version.

I've used freeze dried raspberries for the Cherry Ripe layer because I really struggled to find freeze dried cherries - if you do find them, let me know! You can find freeze dried raspberries in local health food stores.

For the chocolate and white chocolate layers I used a mix of Well Naturally and Vitawerx chocolate as they gave me the net carbs I wanted. You can use one or the other, but be aware that the Well Naturally white chocolate is higher in carbs.

This recipe does have a few stages and I find it easiest to do them over a couple of days. Make the ice cream base and let it freeze overnight, then make the layers, freezing between each with one final freeze over night again. The beauty of this recipe is that it can be made weeks in advance, so put in the work now and be rewarded with a delicious dessert on Christmas Day.

I hope you love this one as much as I do.

AuthorJenni FrenchYields15 Servings
Rating
Ice-cream Base
 60 g butter
 1000 g cream
 60 g xylitol, powdered
 ½ tbsp vanilla extract
 3 tsp vegetable glycerin
Raspberry Ripe Layer
  cup freeze dried raspberries, gently crushed
 30 g 95% dark chocolate, chopped roughly
 2 tbsp desiccated coconut
Chocolate Layer
 45 g Well Naturally dark chocolate
 1 ½ tbsp cream
 2 tbsp cacao powder
White Chocolate Layer
 50 g Vitawerx white chocolate
 1 ½ tbsp cream
 30 g flaked almonds, toasted
Optional Toppings
 melted dark chocolate (30g dark chocolate and 1/2 tbsp coconut oil)
 freeze dried raspberries, crushed
 desiccated coconut
Ice-cream Base
Thermomix Method
1

Place xylitol in Thermomix bowl and blend for 1min/sp9 to powder. Scrape down the sides.

2

Add butter and cream and cook for 25mins/80°/sp1.5.

3

When finished allow to cool for 10 minutes.

4

Insert the butterfly and add the vanilla extract and vegetable glycerin. Mix for 1.5mins/sp2.5.

5

Transfer to a freezer proof, air tight container. A flat container is better than a tall one (I used two 1L flat containers) and transfer to the freezer for at least 6 hours. If you have a fast freeze option in your freezer press it. The faster food freezes, the smaller the ice crystals that form.

6

Remove from the freezer and gently run warm water over the bottom of the container. Turn upside down onto a chopping board and gently pry the ice-cream out with a spatula. Roughly chop and place into the thermomix bowl. Blend for 30sec/sp7 and divide between 3 bowls.

7

Line a loaf tin with glad wrap (I find this easiest if I wet the loaf tin first, the glad wrap will stick to the sides).

Conventional Method
8

Powder xylitol in a blender and place in a saucepan along with the butter and cream. Place saucepan over a low heat and cook until thickened, stirring occasionally.

9

Allow to cool for around 10 minutes and then add the vanilla extract and vegetable glycerin, whisk well for 1 minute.

10

Transfer to a freezer proof, air tight container. A flat container is better than a tall one (I used two 1L flat containers) and transfer to the freezer for at least 6 hours. If you have a fast freeze option in your freezer press it. The faster food freezes, the smaller the ice crystals that form.

11

Remove from the freezer and gently run warm water over the bottom of the container. Turn upside down onto a chopping board and gently pry the ice-cream out with a spatula. Roughly chop and blend until smooth, then divide mix between 3 bowls.

12

Line a loaf tin with glad wrap (I find this easiest if I wet the loaf tin first, the glad wrap will stick to the sides).

Raspberry Ripe Layer
13

Add freeze dried raspberries, chopped dark chocolate and coconut to one bowl of ice-cream mix and combine well. Pour mixture into the loaf tin and smooth out with a spatula. Place in the freezer for 30 minutes or until firm (fast freeze if you have the option). Place the other bowls of ice-cream in the fridge until needed.

Chocolate Layer
14

Break up the milk chocolate and place it in a microwave proof bowl. Add the cream and microwave in 30sec bursts, mixing well each time. Only heat until just melted.

15

Stir really well and then slowly add to the second bowl of ice-cream mix, along with the cacao powder. Combine well and pour on top of the raspberry ripe layer in the loaf tin. Smooth out with a spatula and transfer to the freezer for at least 30 minutes.

White Chocolate Layer
16

Break up the white chocolate and place it in a microwave proof bowl. Add the cream and microwave in 30sec bursts, mixing well each time. Only heat until just melted.

17

Stir really well and then slowly add to the third bowl of ice-cream mix, along with the toasted flaked almonds. Combine well and pour on top of the chocolate layer in the loaf tin. Smooth out with a spatula and then cover tightly with glad wrap. Transfer to the freezer for at least 4 hours or overnight.

Serving
18

To serve, remove the loaf tin from the freezer and gently run warm water over the bottom of the tin for 30 seconds. Remove the glad wrap from the top of the tin and turn the tin upside down onto a serving platter. Holding the ends of the glad wrap that sits between the tin and the ice-cream, gently pry the ice-cream out of the tin and remove the glad wrap.

19

Decorate the ice-cream with your chosen toppings and slice as you serve it.

20

If there are any leftovers (which I doubt there will be!), they can go back in the freezer in an air tight container.

Nutrition Facts

Servings 15


Amount Per Serving
Calories 308
% Daily Value *
Total Fat 30.1g47%
Saturated Fat 19g95%
Sodium 17.7mg1%
Net Carbohydrate 2.7g1%
Sugars 2.7g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.