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. Recipe created by Tracey of The Naked Diabetic
Our easy-to-make sugar free strawberry Shortcake Ice Cream Cake is so amazing on a hot day! It is a fantastic sharable diabetic-friendly dessert.
Table of Contents
Recommended Kitchen Tools and Accessories
- Measuring Cups
- Measuring Spoons
- Parchment paper
- Food Processor pf blender
- Mixing Bowls
- Silicone Spatula or spreader
- 8 by 8-inch baking dish
Shopping List of Ingredients
- Sugar-Free Strawberry Ice Cream
- Catalina Crunch Fruity Cereal
- Cataline Crunch Keto-Friendly Vanilla Creme Cookies
- Sugar-Free Freeze Dried Strawberries
- Butter
- Catalina Crunch Honey Graham Cereal
- Splenda Granulated Sweetener
Needi Diabetic Friendly Ingredients? Check out our list and links for diabetic-friendly ingredients
How to Make a Sugar Free Strawberry Shortcake Ice Cream Cake – The Video
About the Main Ingredients
Cataline Crunch Fruity Cereal
This low-carb cereal is used in the crunchy topping on our ice cream cake. It is the perfect addition to the freeze-dried strawberries.
Cataline Crunch Honey Graham Cereal
This low-carb cereal is our replacement for graham cracker crumbs. It tastes just like graham cracker crumbs and is the perfect base for our ice cream cake.
Cataline Crunch Vanilla Creme Cookies
We use the Catalina Crunch Vanilla Creme cookies as our replacement for high-carb vanilla oreo cookies. They have the same great flavour without the carbs.
Freeze Dried Strawberries
Sugar-Free Freeze Dried strawberries are added to our topping which adds an extra hint of strawberry. They also add a bit of red colour to our top crumble.
Splenda Granulated Sweetener
Splenda is our sugar replacement of choice. It works well in baking as well as no-bake recipes.
Sugar-Free Strawberry Ice Cream
This is a must-have filling for our recipe. We use our own homemade sugar-free strawberry ice cream, that doesn’t not have any sugar or preservatives in it.
Helpful Tips and FAQs
Serving Tip
This tip will make serving this dessert much easier. After assembling the frozen cake, freeze it for about 30-40 minutes. Remove it from the freezer and slice it into 16 equal portions. Tightly cover and return it to the freezer.
When serving, it will now be easier to follow the pre-cut portions.
Let thaw for about 15-20 minutes.
For added appearance, top with a drizzle of Walden Farms Zero calorie, Zero Carb Strawberry Syrup.
Substitutions for ingredients
Catalina Crunch Honey Graham Cereal
Easily substitute the Honey Graham Cereal with Catalina Crunch Cinnamon Toast Cereal. If you are looking for a non-cereal replacement, you could use almond flour and make a Sugar Free Almond Crust. Any substitutions will alter the nutritional values as well as some of the flavour.
Catalina Crunch Vanilla Creme Cookies
A good substitute would be a sugar-free shortbread cookie or another sugar-free cookie that is low in carbs and has a creamy buttery flavour.
Catalina Crunch Fruity Cereal
If you are not able to find this cereal you can substitute it with sugar-free shortbread cookies that have been pulsed and add an extra tablespoon of the freeze-dried strawberries. This will alter the flavour and carbs of your finished sugar-free strawberry shortcake ice cream cake.
Using a store-bought Ice Cream
If you choose to use store-bought ice cream in this sugar free strawberry shortcake ice cream cake, opt for one that is sugar-free and low in carbs. A good option is Halo Top Strawberry ice cream. It does not contain chopped strawberries. If you want you can add a couple of tablespoons of chopped strawberries when mixing the ice cream and the cool whip.
As always, substitutions will change the nutritional values.
Using Other Sweeteners
In many, if not all of my recipes I use 0-calorie Splenda sweetener. It is my preferred sweetener as it does not contain sugar alcohols. Many people see no adverse effect on their blood glucose levels with other sweeteners, but I do. Whenever I use a sweetener with sugar alcohols, I notice an increase in my blood glucose. Feel free to make sweetener substitutions according to your own personal preferences. You may need to adjust amounts according to your desired sweetness.
If you are choosing to pre-bake the crust, make sure you choose a sweetener that is not temperature-sensitive.
Do I need to bake the crust?
If you like a crunchy crust, I recommend baking your crust before adding the ice cream filling. I like my crust to be firm and crunchy. Pre-baking the crust prevents some of the liquid from being absorbed into the crust, but it is not necessary.
Storing Instructions
Our Sugar Free Strawberry Shortcake ice Cream Cake can be frozen for up to 3 weeks. Keep it tightly covered to prevent it from drying out.
The Recipe for Sugar Free Strawberry Shortcake Ice Cream Cake
Diabetic Sugar Free Strawberry Shortcake Ice Cream Cake
Ingredients
Bottom Crust
- 1½ cups Catalina Crunch Honey Graham Cereal
- 2 Tbsp Splenda Granulated Sweetener
- 5 tbsp Butter – melted
Filling
- 2 cups Sugar Free Strawberry Ice Cream – softened
- 1 cup Sugar Free Cool Whip Whipped Topping
- ½ cup Strawberries – thinly sliced
Top Crumble
- 1 cup Catalina Crunch Fruity Cereal
- 2 tbsp Freeze Dried Strawberries
- 2 Catalina Crunch Keto Friendly Vanilla Creme Cookies
Instructions
Bottom Crust
- Preheat oven to 350 °F
- In a blender or food processor, pulse the graham cereal until it is crumbled.
- Add the sweetener and butter and blend.
- Pour the crumbs into an 8 by 8 inch baking dish, lined with parchment paper.
- Bake in the oven for 10 minutes and then cool completely.
Filling
- In a large mixing bowl, combine the ice cream and the whipped topping.
- Mix until well combined.
- Pour half of the ice cream mixture onto the cooled crust and spread evenly.
- Placed sliced strawberries on first the ice cream mixture.
- Spread the remaining ice cream mixture over the strawberries.
- Place in the freezer while making the top crumble.
Topping
- In a blender or food processor pulse Vanilla Creme cookies into a crumble.
- Add the fruity cereal and dried strawberries and pulse until you have a coarse crumble.
- Spread over the top of the ice cream cake filling.
- Tightly cover and freeze until serving.
Serving Tip
- After you have assembled the ice cream cake, freeze it for 30 minutes (approx). Remove from the freezer and slice into 16 equal sized portions. Cover tightly and return to the freezer until serving.
Nutritional Information
The following nutritional Information is for one serving of our Sugar Free Strawberry Shortcake Ice Cream Cake. This recipe makes 16 equal-sized (2-inch by 2-inch) squares.
- Calories – 132
- Total fat – 9 gr
- Saturated Fat – 5 gr
- Total carbs – 9 gr
- Fibre – 3 gr
- Net Carbs – 6 gr
- Protein – 3 gr
- Sodium – 64 mg
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
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.
