This easy keto ice cream cake can be made with any flavor of ice cream + shortbread crust! I went with a chocolate flavored crust and a coffee flavored ice cream for this low carb ice cream cake recipe, but you are only limited by your imagination flavor-wise!
This super easy keto ice cream cake is almost more a method than a recipe. Because you can flavor a basic shortbread crust anyway you want, and then after baking and cooling, load up the rest of your pan with the keto ice cream of your choice and call it a day!
But honestly with so many good options for keto friendly low carb ice creams sold in the grocery store or online now, you don’t even have to bother making your own ice cream for this easy keto ice cream cake! Just buy your favorite flavor and use a shortbread crust that complements it! Chocolate drizzle optional!
For a fruit flavored ice cream try my lemon almond shortbread dough as a base. For a nut based ice cream (like this pecan praline ice cream) my pistachio almond shortbread dough would be ideal. If you want to use multiple ice cream flavors and layers, you can do that and freeze for about 20 minutes in between each layer.
To really take your keto ice cream cake over the top, try crumbling baked shortbread crumbs in between the layers for an added crunch and pizzaz! My keto strawberry shortcake ice cream bon bons would work awesome in cake form for example!
This easy keto ice cream cake is a perfect summer dessert, and for a fun twist, you can serve by inserting popsicle sticks into the end of the slice and eating it with no fork required! For this to work properly though, your freezer will have to really freeze this cake firmly.
Unfortunately I was shooting on the location and the freezer there never got the cake really really firm. That combined with the Honduran heat made these melt far to quickly to enjoy them on the stick – no problem, they tasted just as amazing when eating them with a spoon!
I’ll give you the nutrition info for my chocolate shortbread crust and my keto coffee ice cream separately – that way if you use store-bought ice cream you can calculate the totals for your ice cream brand + my shortbread crust on your own if necessary.