Low Carb Spumoni Ice Cream Cake
Spumoni ice cream is an Italian style of ice cream made with layers including fruits and nuts. Commonly, it’s made with chocolate, strawberry, and pistachio ice creams. This Keto Italian recipe tastes just like real spumoni ice cream, plus it’s made into a fun three-layered cake! Once you put in the time, you’ll be amazed at how yummy the Keto ice cream tastes. Spumoni ice cream cake is great for birthdays, small celebrations, or just treating yourself on a hot day. If you’ve made the recipe, make sure to leave a comment saying how well your cake came together and how it tasted!
How to Make It
Step 1
Add all the heavy cream to a stand mixer with a whisk attachment and whisk until a whipped cream forms. Whip the first amount of powdered erythritol and vanilla extract into the cream, and continue whipping until the cream is stiff. Divide the whipped cream evenly among three large mixing bowls.
Step 2
Wipe your stand mixer clean if necessary and add the coconut cream and the second amount of powdered erythritol. Whip the coconut cream and sweetener together until smooth and creamy, then divide the mixture evenly amongst the same three bowls. Use a rubber spatula to fold the whipped cream and coconut cream mixtures together in each bowl.
Step 3
Make one bowl chocolate-flavored by folding in all the cocoa powder. Set the chocolate mixture aside in your refrigerator for now. Next, place all of your pistachios in a blender and blend until all the nuts are finely crumbed. Grab a small 6” springform pan, and press enough of the ground pistachios into the bottom of the pan until you have a ½-inch thick crust.
Step 4
Add all remaining ground pistachios to the second bowl of whipped cream, and fold them in with the spatula. Place both the second and third bowls of whipped cream in your refrigerator, and pull out the bowl of chocolate ice cream you made previously. Spread the chocolate ice cream over the pistachio crust in the springform pan. Once the top of the layer is smoothed over, place the springform pan in your freezer (not the refrigerator).
Step 5
Add whole frozen strawberries to a small pot, then fill the pot with water from your tap to a ½-inch high. Bring the pot to a simmer on your stove, and simmer the strawberries until they become completely soft and can be broken down with a spoon. Pour the contents of the pot into a clean blender, then blend until the ingredients are macerated.
Step 6
Pour the pureed strawberries through a strainer back into your pot to remove any seeds and pulp. Add lemon juice and liquid stevia to the puree, then bring the ingredients to a simmer. Let the strawberry puree bubble until it reduces down to a thin syrup. You’ll need to cool the strawberry puree down (approximately 30 minutes) before using it.
Step 7
When the chocolate ice cream layer has frozen, you can spread the pistachio layer on top. Then, return your springform pan to the freezer. Once the strawberry puree has cooled, fold it into the third bowl of whipped cream from your refrigerator. The strawberry ice cream is the final layer to be spread in the springform pan.
Step 8
Freeze the ice cream cake overnight so it can become completely solid throughout. The cake will need to thaw at room temperature for about 10-15 minutes before it can be released from the springform pan. It’s recommended you heat a large knife under very hot water before slicing through the ice cream cake for clean, easy slices. A 6-inch springform will make 8 slices of cake.
Ingredients
- Heavy cream
1.5 cup
- Powdered Erythritol (Icing Sugar)
3 tbsp
- Vanilla extract
0.75 tsp
- Coconut cream (liquid from grated meat)
1 cup
- Powdered Erythritol (Icing Sugar)
1 tbsp
- Cocoa Powder Dry Unsweetened
2.5 tbsp
- Pistachio nuts, roasted, unsalted
6 oz
- Strawberries, frozen, unsweetened
6 oz
- Lemon juice
0.5 tsp
- Liquid stevia
7 Drop