Diabetic Sugar Free Strawberry Shortcake Ice Cream Cake
A simple summertime Strawberry Shortcake flavoured Ice Cream Cake that is low carb and Diabetic Friendly.
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Servings: 16
Calories:
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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.