Sugar Free Neapolitan Ice Cream Cake

No ratings yet

Sugar Free Neapolitan Ice Cream Cake

A keto 3 layer Neapolitan Ice Cream Cake with strawberry, chocolate and vanilla ice cream that is sugar, grain and starch free.

Course Dessert

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword easy ice cream cake, gluten free ice cream cake, ice cream birthday cake, keto desserts, keto ice cream cake, lchf ice cream cake, low carb desserts, low carb ice cream cake, low carb nikki, neapolitan ice cream cake, sugar free desserts, sugar free ice cream cake

Prep Time 1 45

Servings

Calories 324.7kcal

Equipment

Ice Cream Machine

Ingredients

Instructions

When making the different ice creams, add only ONE tablespoon vodka
to each batch of ice cream instead of 1 ½ tablespoons. This is to give
you a firmer ice cream and make it easier to turn the ice cream out of
the tin. Line the bottom of a spring form cake tin with baking paper.
Make vanilla ice cream first according to recipe and layer the bottom of
the cake tin, spreading the ice cream evenly with the back of a spoon
or similar. Cover with plastic wrap and place in the freezer. Make the
strawberry ice cream and repeat, layering on top of the vanilla. Make
chocolate ice cream last and layer on top of the strawberry. Cover well
with plastic wrap and freeze overnight.
Remove from freezer and let sit out for a few minutes. You don’t want it
to get melty but you want it to soften VERY slightly so you can pull
away the tin without taking the ice cream with it.
Turn upside down onto a platter or similar and open the spring form very
carefully and slowly. Carefully pull away the side part of the cake
tin. Once you’ve got the side part off, it should be very easy to pull
off the bottom of the tin off the top of the cake. Cut into slices and
serve.

Notes

Net Carbs - 5.6g

Nutrition