Keto Crunchy Chocolate Ice Cream Cake

Ice cream cakes were always my favorite treat for birthdays when I was growing up.

Most store-bought versions are loaded with regular sugar and carbs, so I wanted to make a keto crunchy chocolate ice cream cake that fits a low carb lifestyle.

This dessert features smooth chocolate and vanilla layers with a crisp cookie center that gives you the classic crunch in every bite.

Eating low carb and keto friendly does not mean you have to skip out on fun party desserts that everyone can enjoy together.

You can make this cake ahead of time, keep it in the freezer, and slice it whenever you are ready for a cool treat.

Why You’ll Love This Recipe

No Special Equipment Needed – You do not need an ice cream maker to whip up this luscious frozen cake at home.

Irresistible Crunchy Center – The chocolate cookie layer provides the most satisfying crunch between the smooth layers of ice cream.

Perfectly Sliceable Texture – Powdered allulose keeps the cake soft and scoopable instead of freezing into a rock hard block.

Two Flavors in One – You get rich chocolate and sweet vanilla ice cream combined in every single delicious bite.

Recipe Ingredients

For the Ice Cream Layers

• 3 cups Heavy Whipping Cream, Cold
• 8 oz Cream Cheese, Softened
• 1 cup Powdered Allulose
• 1 tbsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 cup Unsweetened Cocoa Powder
• 2 tbsp Hot Water

For the Chocolate Crunch

• 10 Keto Chocolate Sandwich Cookies, Crushed
• 1/3 cup Sugar-Free Chocolate Chips
• 1 tbsp Coconut Oil

For the Topping

• 1 cup Heavy Whipping Cream, Cold
• 3 tbsp Powdered Allulose
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Line an 8 inch springform pan with parchment. Melt the chocolate chips and coconut oil together, stir in the crushed cookies until coated, then spread on a lined plate and freeze for 15 minutes before breaking into crunchy pieces.

Step 2

Beat the cream cheese, 1 cup powdered allulose, vanilla extract and salt with 1/4 cup of the heavy cream until smooth. Whip the remaining 2 3/4 cups heavy cream to stiff peaks and fold it in.

Step 3

Transfer half of the base to a separate bowl. Whisk the cocoa powder with the hot water into a smooth paste and fold it into that half to create the chocolate layer.

Step 4

Spread the chocolate ice cream into the pan and freeze for 30 minutes until slightly set.

Step 5

Sprinkle two thirds of the chocolate crunch over the chocolate layer, then spread the vanilla ice cream on top. Cover and freeze for at least 6 hours or overnight.

Step 6

Whip the 1 cup heavy cream with 3 tablespoons powdered allulose and vanilla extract to stiff peaks.

Step 7

Release the cake from the pan, frost the top and sides with the whipped cream and press the remaining chocolate crunch around the edges.

Step 8

Freeze for 30 more minutes to set the frosting, then let it stand for 10 minutes before slicing.

Tips

Stick to Powdered Allulose

I recommend sticking strictly to powdered allulose rather than using erythritol or monk fruit blends for the base. Allulose behaves like traditional sugar in frozen desserts and keeps the ice cream soft enough to slice cleanly.

If you use an erythritol blend, the cake will freeze solid like a rock. You would have to leave it on the counter for a very long time before you could even get a fork into it.

The powdered version also dissolves right into the heavy cream without leaving behind any crunchy grit.

Cool the Cocoa Paste Before Folding

When you whisk the cocoa powder with the hot water, let that small mixture sit on the counter for a couple of minutes to cool down.

From my experience, adding warm liquid directly into cold whipped cream melts the air pockets right away. Letting it cool keeps your chocolate layer light, airy, and fluffy.

Coat the Cookie Crumbs Completely

You will get the best results if you make sure every crushed cookie piece gets completely coated in the melted chocolate and oil.

The chocolate mixture sets into a thin shell that shields the cookie pieces from the moisture of the ice cream.

Without that chocolate barrier, the crunchy cookies will absorb liquid and turn soggy within a few hours.

More Recipes

• Keto Chocolate Crunch Bars
• Keto Cookies & Cream Cake
• Keto Fried Ice Cream Bites
• Keto No-Churn Cookie Dough Ice Cream
• Keto Triple Chocolate Cake

Frequently Asked Questions

Can I use erythritol or monk fruit instead of allulose?

Allulose is the best choice here because it keeps homemade ice cream soft and scoopable in the freezer.

If you use erythritol, the cake will freeze much harder, so you will need to let it sit on the counter longer before slicing.