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Happy Independence Day, Canada Day, Birthday Healthy Ice Cream Cake!

Our youngest son and his 3 good friends spent the weekend with us. We enjoyed great weather along with their great company. We also enjoyed belatedly celebrating Joe’s birthday with them. Our original plan was to buy a Dairy Queen ice cream cake, but when I spotted a recipe for ice cream cake in a magazine while in the grocery check-out line, I decided I could make the cake and make it without sugar (not to mention the myriad of other chemicals that are likely in that DQ cake).

Here is my recipe for Healthy Ice Cream Cake!

First, for the brownie-like crust:


3 Tbsp. organic coconut flour

2 Tbsp. organic palm sugar

¼ cup erythritol

¼ cup organic cocoa powder

½ tsp. organic baking powder

½ tsp. baking soda

¼ tsp. Himalayan pink salt


10 Tbsp. water

1 tsp. organic gelatin

1 cup organic peanut butter (combo of smooth and crunchy)

2 Tbsp. organic coconut nectar

1 tsp. organic vanilla extract

2 Tbsp. organic or at least GMO-free chocolate chips, melted


Preheat oven to 325 F. Butter one 10 inch round oven to freezer safe tart pan (I used corningware) and a second 9 inch pie plate (I used glass). Line the smaller round pan with unbleached parchment paper.

In a small bowl, add the water and sprinkle the gelatin over. Let stand 5 minutes. Add peanut butter (or “nut” butter of choice), vanilla, coconut oil and melted chocolate. Mix well using a silicone spatula.

In a medium bowl, combine the coconut flour, coconut sugar, erythritol, cocoa powder, baking powder, baking soda and salt.

Pour the wet ingredients into the dry ingredients and mix well to combine.

Spread brownie batter evenly into the 2 prepared pans and bake for 15-17 minutes or until edges pull away and center is set.

Place on a wire rack to cool.

Meanwhile, for the rest:


2 pints So Delicious Coconut Milk No Sugar Added ice cream in Vanilla Bean flavour, or make your own

1 package organic cream cheese

4 tbsp organic coconut nectar

1 cup organic whipping cream

¼ cup erythritol (I used Zero)

Allow ice cream to soften slightly at room temperature.

Soften one package organic cream cheese. Mix well with 4 tbsp oganic coconut nectar until light and fluffy.

In a separate bowl (I used my blender because my mixer is toast) whip 1 cup of organic whipping cream with erythritol until almost stiff. Combine cream cheese mixture with whipped cream.

Spread1 pint of softened ice cream on the biggest brownie crust. Remove second brownie layer from its pan, flip it onto the ice cream layer and peel parchment paper from the top. Spread the second pint of ice cream over this. Top with the cream cheese/whipped cream mixture, cover with foil and return to the freezer. I froze mine for an hour or two and it was perfect for serving.

Partially devoured sugar-free ice cream cake

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