I used to love Drumstick ice cream cones when I was a kid. Since I now try to avoid refined sugar and processed foods, I decided to try to replicate the flavours in my own keto-friendly Drumstick-inspired ice cream cake recipe, which just happened to coincide with Chris's birthday. This works great since he loves ice cream cakes. The base isn't made from cones as it is in other recipes, but I did use flavours reminiscent of waffle ice cream cones. Then I just used my keto chocolate magic shell recipe with alternating layers of my keto vanilla ice cream and keto caramel recipes, and topped it all off with salted roast peanuts. Eating it made us all feel like kids again!
Keto Drumstick Ice Cream Cake Recipe
Base Ingredients:
- 3 tablespoons almond flour
- 2 tablespoons vanilla-flavoured whey isolate
- 1½ tablespoons coconut flour
- 1 tablespoon oat fibre
- 1 large egg (*May sub with flax/chia egg for egg-free.)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 tablespoons gold erithrytol monk fruit sweetener
- 3 tablespoons butter, melted
Cake Layer Ingredients:
- 3 batches of keto Magic Shell Hardening Chocolate Sauce
- 2½ cups keto scoopable vanilla ice cream
- 2½ tablespoons keto caramel sauce
- 2 tablespoons roasted salted peanuts, chopped
Directions:
Preheat oven to 375 degrees Fahrenheit. Grease a 7” springform pan. In a medium mixing bowl, whisk together all the dry ingredients for the cake base.
Add butter to dry ingredients. Using a pastry blender or fork, cut the butter into dry ingredients until the mixture forms into coarse crumbs. Add the egg and vanilla extract and stir until a dough forms.
Press the crust in the prepared pan, using a flat cup with a greased base to flatten it out. Put it in the oven and bake for 9-11 minutes, or until browned around the edges. Remove from oven and add to a baking rack. Allow the crust to cool fully then put in the freezer for 20 minutes.
Remove crust from freezer and add half the keto Magic Shell to the top of crust, ensuring that it covers the entire crust. Return to freezer for 10 minutes. Remove the vanilla ice cream from the freezer so that it thaws while the crust chills to make it easier to work with.
Once the 10 minutes, remove the crust from the fridge then press ½ of the vanilla ice cream over the chocolate covered crust. Return to freezer for 10-15 minutes.
Remove from freezer and add caramel sauce. Spread the sauce to the edges of the pan. Return to freezer for 10-15 minutes.
Add second half of vanilla ice cream. Return to freezer for at least 1 hour or until ice cream has set back up and is fairly solid.
Top with second half of keto magic shell. You can drizzle it over the ice cream to form a pattern or try to spread it out for a more consistent look. If you do the latter, you'll need to work quickly before the magic shell sets. Top with chopped peanuts. Return to freezer until ready to serve (at least 1 hour). Before serving, run a knife around the edges of the pan and remove side of spring form pan. Slice and store leftovers in freezer.
Did you make this keto drumstick ice cream cake recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
