You won’t believe how easy it is to make a Keto Coffee Ice Cream Cake from scratch! A vanilla keto chiffon cake layered with hot fudge and topped with a homemade creamy keto coffee ice cream, this sugar-free ice cream cake version is a show-stopper. Mix and match flavors and make this keto sweet treat all summer long!
Easy Keto Ice Cream Cake
There is nothing more delightful than enjoying a big slice of ice cream cake on a hot summer day. It’s the ultimate summer dessert, combining the best of both worlds: cake and ice cream! It’s definitely one of those desserts with next to no leftovers as everyone always gobbles up every last crumb.
Plus, since it freezes so well, you can make this cake just for yourself and keep it in the freezer whenever your sweet tooth comes calling!
Making a homemade ice cream cake from scratch may seem daunting at first, but it is surprisingly simple. You can also make each part individually and just assemble the keto ice cream cake the day before you are ready to serve it. Just keep in mind that freezing takes time, and you will need to make sure you have freezer space for the cake.
3 Delicious Layers
This homemade ice cream cake from scratch comes together with just 3 basic layers. Make each layer on one day or, for an even easier approach, you can make the keto chiffon and the fudge sauce a week ahead and then simply assemble the sugar-free ice cream cake the day before serving.
Ice cream layer — I created a super easy keto ice cream that is whipped up within minutes. If you have a favourite sugar-free ice cream recipe or store-bought brand that you love, feel free to use it instead.
Cake — I wanted a basic keto cake that you could easily whip up and freeze you are ready to assemble the cake. If you do not want to use this keto chiffon recipe, you can use my favourite chocolate cake recipe or any other keto boxed cake mix.
Hot fudge — I LOVE my Homemade Keto Chocolate Fudge Sauce from Scratch for this recipe as it does not harden when frozen and instead makes a nice rich chocolate ganache layer. Using a substitute like sugar-free chocolate syrup won’t work as it won’t firm up the same.
Sugar-Free Ice Cream Cake Ingredients
The ingredients listed below are for the keto chiffon cake and the ice cream. For a list of ingredients for the keto chocolate fudge sauce, please see my Homemade Keto Chocolate Fudge Sauce from Scratch post by clicking on the link.
- Almond flour - Use superfine almond flour and not almond meal.
- Whey - You can use either plain or vanilla whey. Whey protein powder helps to give this keto chiffon cake some structure and hence stops it from falling as it cools. Do NOT use any other type of protein powder, such as pea or casein, as it will not work.
- Eggs - 2 eggs are separated and 1 egg is not
- Sweetener - I like to use half allulose and half erythritol. Remember that allulose with darken your baked goods faster than erythritol so you may need to cover your cake if the top is getting too brown.
- Oil - You can use extra-light olive oil or avocado oil.
- Heavy Cream - Make sure that you are using heavy cream that is at least 35 % fat or else it will not whip very well.
- Instant Coffee - Use any type of instant coffee. If you want to use espresso powder, reduce the amount of coffee called for in the recipe by half.
- Cream Cheese - This ingredient helps to stabilize the whipped cream.
- Salt, Vanilla, Baking Soda, Baking Powder, and Cream of Tartar
Instructions for Keto Coffee Ice Cream Cake
Although making homemade ice cream cake from scratch may seem complicated, it is actually really simple!
Prepare the keto chiffon cake by whisking one full egg with 2 egg yolks, almond flour, whey, half the sweetener, baking powder, salt, and vanilla until well incorporated.
In a separate bowl, whisk the egg whites with the cream of tartar until nice and frothy. Slowly add the remaining sweetener and beat on high until stiff peaks form.
Stir in roughly ⅓ of the egg whites into the almond mixture and then carefully fold in the remaining ⅔ of the egg whites until no white streaks remain.
Spread the batter into the 9-inch springform pan and bake at 325 degrees F. for 30 minutes. Remove and allow the cake to fully cool before removing the cake from the pan.
Heat 3 tbsps of heavy cream in the microwave for 15 seconds. Stir in the instant coffee until dissolved. Place in the fridge to cool. Once cooled, add the softened cream cheese, sweetener, vanilla and baking soda. Beat until creamy.
Whip the heavy cream until light and fluffy. Fold in the coffee-cream cheese mixture
Line the bottom and the sides of a 9-inch springform pan with parchment paper. Place the cake in the bottom of the pan, add the chocolate fudge layer and spread the coffee ice cream layer over the top. Dollop with any remaining chocolate fudge sauce and swirl using a toothpick. Place in the freezer before slicing and serving.
HOW DO I STORE THIS CAKE?
Keep the ice cream cake in the freezer until you’re ready to serve, then transfer the cake to the fridge for 15 minutes or the counter for about 5 minutes. You need to keep the cake in the freezer as it’ll melt if stored long-term in the refrigerator. Transferring the cake to the fridge or the counter will allow the ice cream layer to soften up just enough that there isn’t a ton of resistance when cutting through but still firm enough to enjoy.
Can I frost the cake?
I recommend using whipped cream for frosting as it freezes wonderfully without cracking or changing consistency. This whipped cream frosting is also ideal as it melts at the same speed and has a similar consistency as the ice cream layer, so it all blends together nicely. To make whipped cream frosting, simply whip 1.5 cups of heavy cream with some allulose and vanilla.
How do I serve Ice Cream Cake?
When you are ready to serve this keto ice cream cake, simply remove the ice cream cake from the freezer and allow it to sit at room temperature for 5 minutes before serving.
How do I soften the chocolate fudge?
If using my homemade fudge sauce recipe, simply allow the sauce to stand at room temperature for at least an hour or more to soften.
More Easy Keto Summer Dessert Recipes
Looking for other easy keto summer dessert recipes? Try these:
More Easy Keto Summer Dinner Recipes
These are my favorite keto summer dinner recipes to serve with easy keto ice cream cake:
Keto Coffee Ice Cream Cake
You won’t believe how easy it is to make a Keto Coffee Ice Cream Cake from scratch! A vanilla keto chiffon cake layered with hot fudge and topped with a homemade creamy keto coffee ice cream, this sugar-free ice cream cake version is a show-stopper. Mix and match flavors and make this keto sweet treat all summer long!
- Total Time: 8 hours 50 minutes
- Yield: 12 slices 1x
Ingredients
For the Chocolate Sauce:
- 1 cup Homemade Keto Chocolate Fudge Sauce from Scratch (or more depending on preference!)
For the Vanilla Chiffon Cake:
- ⅔ cup almond flour
- ¼ cup plain whey protein powder (or vanilla)
- ½ tsp baking powder
- ⅛ tsp salt
- 3 eggs (1 whole and 2 separated)
- 3 tbsp olive oil
- 2 tbsp water
- 1 tsp vanilla
- pinch of cream of tartar
- ½ cup sweetener, divided
For the Keto Coffee Ice Cream Layer:
- 2-3 tablespoon instant coffee (depending on how "coffee-forward" you want the ice cream to taste)
- 3 tbsp heavy cream
- 4 oz cream cheese
- 1 ½ cups heavy cream
- ⅔ cup allulose
- 2 tsp vanilla
- ¼ tsp salt
- ¼ tsp baking soda
Instructions
For the Keto Chiffon:
- Preheat the oven to 325 degrees F. Line a 9" springform pan with parchment paper. Do NOT grease the pan.
- In a large bowl, combine the almond flour, whey, baking powder, salt and ¼ cup of sweetener. Whisk to incorporate the ingredients. Add in one whole egg and two egg yolks, placing the egg whites in a small bowl. Add the oil, water, and vanilla. Mix until all the ingredients are combined. Set the bowl to the side.
- Beat the egg whites and cream of tartar for 30-60 seconds or until frothy. Sprinkle the remaining ¼ cup of allulose over the egg whites. Beat on high for 2 minutes or until stiff and glossy peaks form.
- Place ⅓ of the egg white mixture into the almond flour mixture and whisk until incorporated. Next, take the remaining ⅔rds of the egg whites and carefully fold, using a rubber spatula, the egg whites into the almond mixture until no white streaks remain.
- Spread the mixture into the baking dish and place in the oven. Bake for 28-32 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool on a cooling rack.
- Once the cake is cool, run a thin spatula around the edges to separate the cake from the cake pan. Remove the cake from the cake pan and allow to fully cool or wrap it in clingwrap and store it in the freezer until ready to use.
Prepare the Ice Cream
- In a small bowl, add 3 tablespoon of heavy cream. Heat in the microwave for 15 seconds. Remove and stir in the coffee. Once coffee has fully dissolved, place the mixture in the fridge to cool. Do not start the remaining steps until this mixture has cooled.
- In a medium-size mixing bowl, beat the room temperature cream cheese with the allulose, vanilla, salt and baking soda until fully incorporated. Beat in the cooled coffee mixture until combined.
- Add 1 ½ cup of heavy cream to a large, cold mixing bowl. Beat on high until soft peaks form.
- Fold the coffee cream cheese mixture into the heavy cream mixture.
Assemble the Keto Ice Cream Cake:
- Place a piece of parchment paper on the bottom of the 9-inch spring from pan. Wrap a 4 inch piece of parchment paper, standing upright, along the perimeter of the pan (you can tape the ends together with masking tape and spray the sides with cooking spray to help the parchment paper adhere to the springform pan.
- Place the cooled cake into the pan. Spread ⅔ cups of the chocolate sauce over the cake. Spread the ice cream over the fudge layer. Add dollops of any remaining chocolate and using a toothpick, swirl the chocolate mixture throughout the coffee ice cream.
- Place the entire pan in the freezer for 8 hours or preferably overnight.
- To serve, remove the sides of the pan and carefully peal off the parchment paper. Cut into 8-12 pieces. Allow the cake to rest for 5 minutes before serving.
Notes
- Nutritional value is for my homemade fudge sauce recipe
- Keep this ice cream cake in the freezer
- cake can be frozen for up to 1 month
- Prep Time: 20 minutes
- Chilling Time: 8 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto, Sugar-Free, Gluten-free, Summer
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 3
- Fat: 25
- Carbohydrates: 4
- Fiber: 1
- Protein: 8
Gwen says
I made this for my friend's birthday. She loved it!