Rob's 40th Birthday Sugar Free Ice Cream Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 93.9
- Total Fat: 7.5 g
- Cholesterol: 14.9 mg
- Sodium: 36.4 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.6 g
- Protein: 1.8 g
View full nutritional breakdown of Rob's 40th Birthday Sugar Free Ice Cream Cake calories by ingredient
Introduction
My husband has diabetes and wanted an ice cream cake for his birthday so I made him this cake. Everyone agreed it was delicious. Not too sweet but wonderfully decadent. My husband has diabetes and wanted an ice cream cake for his birthday so I made him this cake. Everyone agreed it was delicious. Not too sweet but wonderfully decadent.Number of Servings: 12
Ingredients
-
Pillsbury Moist Supreme Sugar Free Devil's Food Cake
Jelly - Polaner Sugar Free with Fiber Strawberry Preserves
Pillsbury Sugar Free Chocolate Fudge Frosting,
Heavy Whipping Cream, 1 cup, whipped
Strawberries, fresh, .5 cup, sliced
Almonds, 2.25 oz
Almond Extract, 1 tsp
Directions
I used a springform cake pan to make some of this easier but it is not necessary. You can also make this cake in a loaf pan or in square shaped pans.
Bake cake according to instructions and allow to cool. Slice each of the 2 layers in half so that you have 4 layers.
Soften one third of a half gallon of ice cream. Spread this on bottom layer of cake and place in freezer to allow to solidify I spread some of it, allowed it to freeze, and then spread the rest about 15 later. Then put a layer of cake on top of ice cream. Return to freezer and allow all to get solid.
Spread a thin layer of preserves onto cake layer. Return cake to freezer until preserves have set. Soften another one third of the ice cream over the preserves. Then spread another layer of preserves on the bottom of one of the cake layers. Flip this so that the preserves will connect with the ice cream. (At this point, you will have--from the bottom--a layer of cake, a layer of ice cream, a layer of cake, a layer of preserves, a layer of ice cream, a layer of preserves, a layer of cake.
Return to the ice cream and allow this to set. Soften the last third of the ice cream and add almond extract (1-2 tsps) to taste. Toss in about 1 oz of slivered almonds. Blend together. Spread on top of the cake and top with final layer of cake. Once again, return the cake to the freezer.
I let the cake sit in the freezer overnight but you can do the next step an hour or so later.
Spread the sides of the cake with the chocolate frosting. Depending on how thickly you spread the frosting, you may not even use an entire container. I spread about half on the sides, returned it to the freezer, then spread a second layer once the frosting had gotten hard. You will only be frosting the sides so no need to be skimpy.
Shortly before you are ready to serve the cake, whip the heavy cream until thickened. Add 1 tsp almond extract. We preferred not to sweeten the cream but you can add a packet or two of sweetener if you like. Whip until stiff peaks form. Spread this on the top of the cake. Sprinkle with remaining slivered almonds.
In the center, decorate the top of the cake with sliced strawberries. We kept three hulled whole berries for the center but could have simply layered more slices to create a floral pattern.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRCECIL.
Bake cake according to instructions and allow to cool. Slice each of the 2 layers in half so that you have 4 layers.
Soften one third of a half gallon of ice cream. Spread this on bottom layer of cake and place in freezer to allow to solidify I spread some of it, allowed it to freeze, and then spread the rest about 15 later. Then put a layer of cake on top of ice cream. Return to freezer and allow all to get solid.
Spread a thin layer of preserves onto cake layer. Return cake to freezer until preserves have set. Soften another one third of the ice cream over the preserves. Then spread another layer of preserves on the bottom of one of the cake layers. Flip this so that the preserves will connect with the ice cream. (At this point, you will have--from the bottom--a layer of cake, a layer of ice cream, a layer of cake, a layer of preserves, a layer of ice cream, a layer of preserves, a layer of cake.
Return to the ice cream and allow this to set. Soften the last third of the ice cream and add almond extract (1-2 tsps) to taste. Toss in about 1 oz of slivered almonds. Blend together. Spread on top of the cake and top with final layer of cake. Once again, return the cake to the freezer.
I let the cake sit in the freezer overnight but you can do the next step an hour or so later.
Spread the sides of the cake with the chocolate frosting. Depending on how thickly you spread the frosting, you may not even use an entire container. I spread about half on the sides, returned it to the freezer, then spread a second layer once the frosting had gotten hard. You will only be frosting the sides so no need to be skimpy.
Shortly before you are ready to serve the cake, whip the heavy cream until thickened. Add 1 tsp almond extract. We preferred not to sweeten the cream but you can add a packet or two of sweetener if you like. Whip until stiff peaks form. Spread this on the top of the cake. Sprinkle with remaining slivered almonds.
In the center, decorate the top of the cake with sliced strawberries. We kept three hulled whole berries for the center but could have simply layered more slices to create a floral pattern.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRCECIL.