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. Recipe created by Tracey of The Naked Diabetic
This delicious Sugar Free Strawberry Ice Cream Cake is a summer favourite in our house. It is super easy to make and fun to share. We used our homemade Sugar Free Strawberry Ice Cream in this recipe, but you can also substitute it with a sugar-free favourite of your own.
Ingredients List
- Sugar-Free Strawberry Ice Cream
- Catalina Crunch Honey Graham Cereal
- Sugar Free Strawberry Jello Powder
- Splenda Granulated Sweetener
- Butter
- Zero Sugar Cool Whip Whipped Topping
- Fresh Strawberries
- Walden Farms Strawberry Syrup
How to Make our Sugar Free Strawberry Ice Cream Cake.
In this Sugar Free Strawberry Ice Cream Cake recipe we are using our homemade Sugar-Free Strawberry Ice Cream – Check out the recipe HERE
Crust
Line an 8 by 8-inch springform pan with parchment paper
In a food processor or blender pulse the Catalina Crunch cereal until it is a fine crumb.
Pour the crumbs into a mixing bowl, add the jello powder and sweetener.
Add melted butter to the cereal crumbs, and mix well.
Divide the mixture in half.
Press half of the mixture on the bottom of the pan.
Bake in a 350 F oven for about 10 minutes. (you can skip this step, but the crust will be less crunchy)
Remove the crust from the oven and let it cool to room temperature.
If you don’t have a food processor or a blender, place the cereal into a large Ziploc bag and remove the air when sealing. Lay the bag flat and crush the cereal by rolling over it repeatedly with a rolling pin.
layer 1
Place ice cream into a mixing bowl and allow it to soften until it is mixable. It must to be cold, so don’t let it get warm and soupy.
Fold in the sugar-free whipped topping and the chopped strawberries.
Spread evenly over the crust.
Place in the freezer for about 1/2 to 1 hour until firm enough to hold its shape.
Layer 2
Spread the remaining crumb mixture over the first layer into an even layer.
Layer 3
Allow the ice cream to soften until mixable but not soupy.
Fold in the sugar-free whipped topping, the rest of the packet of jello powder, and Walden Farms strawberry syrup.
Spread over the crumb layer, making the top smooth.
Cover with plastic wrap.
Place in the freezer for 2 hours or longer before serving.
To Serve
Allow the cake to soften for about 5 minutes. It does not freeze hard, so softening time is short.
Spread whipped topping over the cake and smooth out the top. (An offset spatula works great for this)
Run a kitchen knife around the edge of the pan and then remove the sides of the springform pan.
Slice using a sharp kitchen knife.
Top with sliced, strawberries.
Drizzle some Walden Farms Strawberry Syrup over the slice pieces.
Serve and Enjoy!
To Make a taller Sugar Free Strawberry Ice Cream Cake, use a smaller pan (6 by 6 inch) to make a larger cake choose a larger pan such as a 9-inch square. To maintain the same nutritional values, cut into the same number of servings.
The Sugar Free Strawberry Ice Cream Cake Recipe
Sugar Free Strawberry Ice Cream Cake
Ingredients
Crust and Layer 2
- 3 cups Catalina Crunch Honey Graham Cereal
- 1/2 cup Butter -melted
- 1 tbsp Splenda Granulated Sweetener
- 1/2 packet Sugar Free Strawberry Jello Powder
Layer 1
- 2 cups Sugar Free Strawberry Ice Cream
- 1 cup Sugar Free Whipped Topping -Zero Sugar Cool Whip
- 1 cup Strawberries Chopped
Layer 3
- 2 cups Sugar Free Strawberry Ice Cream
- 1 cup Sugar Free Whipped Topping – Zero Sugar Cool Whip
- 1 tbsp Walden Farms Strawberry Syrup
- 1/2 packet Sugar Free Strawberry Jello Powder
Serving
- 1/2 cup Zero Sugar Cool Whipped Topping.
Instructions
Bottom Crust
- In a food Processor or blender, pulse the Catalina Crunch cereal into crumbs.
- Pour the crumbs into a mixing bowl and add the melted butter, sweetener and 1/2 packet of jello powder and mix well.
- Preheat oven to 350 °F
- Line the bottom of an 8 by 8 inch springform pan with parchment paper.
- Press half of the mixture into the bottom of the pan.
- Bake in the oven for approximately 10 minutes.
- Remove from the oven and allow to cool to room temperature.
Layer 1
- Allow the ice cream to soften and become mixable but not runny.
- Fold in the chopped strawberries and sugar free whipped topping.
- Spread evenly over the cooled bottom crust.
- Place in the freezer for about 1/2 hour or until firm enough to hold its shape.
Layer 2
- Spread the remaining crumble over layer 1 and return to the freezer while you work on layer 3.
Layer 3
- Allow the ice cream to soften until mixable but not runny.
- Stir in the whipped topping, jello powder and Walden Farms syrup.
- Spread over the crumb layer and smooth out the top.
- Place in the freezer for at least 2 hours before serving.
Serve
- Spread 1/2 cup of whipped topping over the top and smooth it out.
- Run a kitchen knife around the inside edge of the pan and remove the sides of the springform pan.
- Cut with a sharp kitchen knife into serving size pieces.
- Top with a couple of strawberry slices and drizzle with a little Walden Farms Syrup.
- Enjoy
Notes
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Helpful Tips and FAQs
Ingredient Substitutions
Using Store Bought Sugar Free Strawberry Ice Cream.
If you choose not to make the Sugar Free Strawberry Ice Cream, you can easily substitute it with a store-bought sugar-free version. The nutritional information will change, but the taste and texture will remain the same.
Catalina Crunch Cereal Substitution
If you are unable to get Catalina Crunch Fruit Cereal, replacement options that are diabetic-friendly include Almond Flour or Almond Meal, Coconut Flour or Pecan Flour. The nutritional information will change as well as the overall texture and appearance, but the recipe will remain diabetic-friendly.
Walden Farms Syrup Substitution
Walden Farms Syrups are zero calorie, zero carb syrups and it can be difficult to find a similar substitution. You could use a sugar-free store-bought syrup or sugar-free jam, however the carbs will increase.
Flavour Variations
This recipe can be made with different flavours if desired. Replace the Strawberries with a fruit of choice, and use a coordinating Sugar-Free ice cream. Replace the Fruity Catalina Crunch cereal with the Cataline Crunch Honey Graham Cereal.
Butter Substitution
An unflavored oil, such as canola oil works well as a substitute. Coconut oil also works well even though it has flavour but the coconut flavour is mild and compliments the strawberry flavour.
Storing Instructions
Store your Sugar Free Strawberry Ice Cream cake in an airtight container or tightly covered with plastic wrap in the freezer for up to one month.
Stay Tuned for more great diabetic-friendly recipes and tips for everyday living.
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.