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Nutritional Facts

Servings

15

% Daily Value *

Amount Per Serving

Calories

308

Total Fat

30.1g (47%)

Saturated Fat

19g (95%)

Sodium

17.7mg (1%)

Net Carbohydrates

2.7g (1%)

Sugars

2.7g

Protein

2.6g (6%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs

Ingredients

Ice-cream Base

  • 60g butter

  • 1000g cream

  • 60g xylitol, powdered

  • ½ tbsp vanilla extract

  • 3 tsp vegetable glycerin


Raspberry Ripe Layer

  • ⅓ cup freeze dried raspberries, gently crushed

  • 30g 95% dark chocolate, chopped roughly

  • 2 tbsp desiccated coconut


Chocolate Layer

  • 45g Well Naturally dark chocolate

  • 1 ½ tbsp cream

  • 2 tbsp cacao powder


White Chocolate Layer

  • 50g Vitawerx white chocolate

  • 1 ½ tbsp cream

  • 30g flaked almonds, toasted


Optional Toppings

  • Melted dark chocolate (30g dark chocolate and 1/2 tbsp coconut oil)

  • Freeze dried raspberries, crushed

  • Desiccated coconut

TAGS

Ice-Cream, Cake, Dessert, Christmas, Sweet, Vegetarian, Freezer Friendly, Egg Free, Nut Free

Description

This recipe is pretty special to me. Every year my Mum would make an ice-cream cassata for Christmas. It was absolutely delicious but packed full of sugar with ice-cream, chocolate, cherry ripe and glacé cherries. I really wanted to create a keto friendly version that we could all enjoy. I wanted it to taste just as good as the original, but without all the nasties.


I tested this recipe more than any other recipe I've created because I wanted it as close as possible and even though I couldn't find a keto friendly glacé cherry alternative, I think this is pretty delicious.


For those who count calories, I tried really hard to get those calories down but the cream gives it the most beautiful creamy texture. You can make it with half cream, half macadamia milk but the texture won't be as creamy and may also be a little icy. I really had the best results with the full cream version.


I've used freeze dried raspberries for the Cherry Ripe layer because I really struggled to find freeze dried cherries - if you do find them, let me know! You can find freeze dried raspberries in local health food stores.


For the chocolate and white chocolate layers I used a mix of Well Naturally and Vitawerx chocolate as they gave me the net carbs I wanted. You can use one or the other, but be aware that the Well Naturally white chocolate is higher in carbs.


This recipe does have a few stages and I find it easiest to do them over a couple of days. Make the ice cream base and let it freeze overnight, then make the layers, freezing between each with one final freeze over night again. The beauty of this recipe is that it can be made weeks in advance, so put in the work now and be rewarded with a delicious dessert on Christmas Day.


I hope you love this one as much as I do.

Instructions


Conventional Method

  1. Powder xylitol in a blender and place in a saucepan along with the butter and cream. Place saucepan over a low heat and cook until thickened, stirring occasionally.

  2. Allow to cool for around 10 minutes and then add the vanilla extract and vegetable glycerin, whisk well for 1 minute.

  3. Transfer to a freezer proof, air tight container. A flat container is better than a tall one (I used two 1L flat containers) and transfer to the freezer for at least 6 hours. If you have a fast freeze option in your freezer press it. The faster food freezes, the smaller the ice crystals that form.

  4. Remove from the freezer and gently run warm water over the bottom of the container. Turn upside down onto a chopping board and gently pry the ice-cream out with a spatula. Roughly chop and blend until smooth, then divide mix between 3 bowls.

  5. Line a loaf tin with glad wrap (I find this easiest if I wet the loaf tin first, the glad wrap will stick to the sides).


Thermomix Method

  1. Place xylitol in Thermomix bowl and blend for 1 min/sp9 to powder. Scrape down the sides.

  2. Add butter and cream and cook for 25 mins/80°/sp1.5.

  3. When finished allow to cool for 10 minutes.

  4. Insert the butterfly and add the vanilla extract and vegetable glycerin. Mix for 1.5 mins/sp2.5.

  5. Transfer to a freezer proof, air tight container. A flat container is better than a tall one (I used two 1L flat containers) and transfer to the freezer for at least 6 hours. If you have a fast freeze option in your freezer press it. The faster food freezes, the smaller the ice crystals that form.

  6. Remove from the freezer and gently run warm water over the bottom of the container. Turn upside down onto a chopping board and gently pry the ice-cream out with a spatula. Roughly chop and place into the thermomix bowl. Blend for 30 sec/sp7 and divide between 3 bowls.

  7. Line a loaf tin with glad wrap (I find this easiest if I wet the loaf tin first, the glad wrap will stick to the sides).

Raspberry Ripe Layer

  1. Add freeze dried raspberries, chopped dark chocolate and coconut to one bowl of ice-cream mix and combine well. Pour mixture into the loaf tin and smooth out with a spatula. Place in the freezer for 30 minutes or until firm (fast freeze if you have the option). Place the other bowls of ice-cream in the fridge until needed.


Chocolate Layer

  1. Break up the milk chocolate and place it in a microwave proof bowl. Add the cream and microwave in 30sec bursts, mixing well each time. Only heat until just melted.

  2. Stir really well and then slowly add to the second bowl of ice-cream mix, along with the cacao powder. Combine well and pour on top of the raspberry ripe layer in the loaf tin. Smooth out with a spatula and transfer to the freezer for at least 30 minutes.


White Chocolate Layer

  1. Break up the white chocolate and place it in a microwave proof bowl. Add the cream and microwave in 30sec bursts, mixing well each time. Only heat until just melted.

  2. Stir really well and then slowly add to the third bowl of ice-cream mix, along with the toasted flaked almonds. Combine well and pour on top of the chocolate layer in the loaf tin. Smooth out with a spatula and then cover tightly with glad wrap. Transfer to the freezer for at least 4 hours or overnight.


Serving

  1. To serve, remove the loaf tin from the freezer and gently run warm water over the bottom of the tin for 30 seconds. Remove the glad wrap from the top of the tin and turn the tin upside down onto a serving platter. Holding the ends of the glad wrap that sits between the tin and the ice-cream, gently pry the ice-cream out of the tin and remove the glad wrap.

  2. Decorate the ice-cream with your chosen toppings and slice as you serve it.

  3. If there are any leftovers (which I doubt there will be!), they can go back in the freezer in an air tight container.

Christmas Ice-cream Cake

Christmas Ice-cream Cake

Free Ketolicious Kreations recipe to try at home

Prep Time (Mins)

20

Servings

15

Cook Time (Mins)

25

Calories

308