My mom’s birthday was on St. Patrick’s Day, and my dad usually gets her a Dairy Queen Ice Cream Cake to celebrate. This year, my mom asked me to make one for her…so I did, mostly. Haha
First I made the cookie crumble a few days ahead of time, because I knew I’d be busy the day of my mom’s birthday, and not have much time to throw together. I just mixed up the ingredients, and threw it in the freezer until I was ready to layer it all together.
Next came the fudge sauce. I found a recipe from Healthy Sweet Eats page that’s keto, and tastes amazing!!
Yes I cheated. I was going to try to make the ice cream, but I didn’t have the time, and wanted to make sure I got it right. This carb smart ice cream, tastes good, and is definitely cheaper than making it.
Next came the layering. You’re supposed to let each layer freeze 2-3 hours before adding another one. I didn’t have the time for that, so it was extremely melting.
So I would definitely recommend freezing each layer for 2-3 hours before adding another one.
I didn’t bake the cookie crumbles, I just froze them. If you wanted to, to make them crunchy, you could bake them if you wish.
In between adding layers, I made the homemade cool whip. It’s super simple, and tastes better than store bought. Plus, it’s actually healthy.
That got messy haha!! I think I didn’t mix it enough to firm up enough. Or maybe it just wasn’t in the freezer long enough to firm up enough after putting it on the cake.
I know the lighting is bad on this one, but I wanted to show all the layers!!
There’s my Mama with her cake!!
As always, feel free to share, comment, leave tips/tricks, pin, follow, and don’t forget to SubScribadibe!! Find me on Instagram (Ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you all, and thank you for all the likes!!
Healthy, Homemade-ish Dairy Queen Ice Cream Cake (Keto/Low-Carb)
Ingredients
Ice Cream Layers
- 1 quart Carb Smart Vanilla Ice Cream
- 1 quart Carb Smart Chocolate Ice Cream
Cookie Crumbles
- 1 cup Almond Flour
- 1 cup Cocoa Powder
- 2-3 tbsp Pyure (or preferred low-calorie sweetener)
- 1/4-1/3 cup Water (Add slowly as needed)
Hot Fudge Recipe (Courtesy of Healthy Sweet Eats)
- 3/4 cup Heavy Whipping Cream
- 10 tbsp Cocoa Powder (Sifted)
- 1/3 cup Swerve Brown Sugar
- 1 oz. Dark Chocolate (I used Moser Roth 85%)
- 1 tbsp Unsalted Butter
- 1 pinch Salt
Homemade Cool Whip
- 3 cups Heavt Whipping Cream
- 1/4 cup Pyure (Blended to powder)
- 2 tsp Vanilla Extract
Instructions
- Place your large bowl, and beaters into the freezer. This helps the cool whips to firm up faster.
- In a 9 or 10 inch springform pan, layer the quart of chocolate ice cream, and put in the freezer for 2-3 hours.
Making the Cookie Crumble
- While that's firming up, you can make the cookie crumbles.
- Stir the Almond flour, cocoa powder, and pyure until well mixed. Slowly add water until you have crumbles. Don't add too much water, or it will become paste. Place in an airtight container, then into the freezer.
Making the Hot Fudge Sauce
- Next we make the fudge! (HEADS UP!!!) I doubled the batch, so DOUBLE EVERYTHING!!!) Unless you aren't that into fudge. But who isn't??
- In a medium saucepan, add all the ingredients, and stir on medium/low heat. When everything is fully melted, mixed in, and get's thick (It thickens quickly) turn off the heat. Allow to cool, then pour into a container, and place in the fridge.
- Once the chocolate late is firm, take it out of the freezer, and pour on the fudge layer. You may need to heat it up a little so its pourable. Use 30 seconds increments, just enough so its spreadable. Pour the cookie crumbles on top, and place back in the freezer for another 2-3 hours.
Making the Cool Whip
- Now you can make the cool whip!!
- Take the bowl, and beaters out of the freezer. Pour in the heavy whipping cream, vanilla extract, and pyure.
- Mix with your kitchen aid, or hand mixer until stiff peaks form. (When you stop the mixer, and pull the beaters up, they should keep their form.)
- Then place in the fridge until ready to use!
- Once the fudge/cookie layer is firm, remove from the freezer, and add the vanilla ice cream layer. Place back in the freezer for 2-3 hours to firm up!
- Once that layer is firm, remove from the freezer, and ice with the cool whip!
- Return it to the freezer for another 2-3 hours, or until firm. Trust me, it melts quickly when you don't allow each layer to freeze. It can be done, but its messy.
- Remove from the freezer, and Enjoy!! It was a huge hit with my family, and I hope it is with yours as well! It certainly doesn't taste healthy either!