Satisfy your sweet tooth with this sensational low-carb twist on a nostalgic favorite! This easy, no-churn Keto ‘Fried’ Ice Cream Cake features layers of buttery, cinnamon-toasted crunchy crumble (made with a secret low-carb ingredient!) sandwiching a smooth, rich, and creamy vanilla bean “ice cream” layer. It’s a show-stopping frozen dessert that’s surprisingly simple to make and perfect for sharing.
Prep Time: 30 minutes (plus cooling time for crumble)
Freeze Time: 4 hours minimum (overnight recommended)
Total Time: Approx. 4 hours 30 minutes (mostly inactive time)
Yields: 12 servings
Serving Size: 1 square
Ingredients:
For the Low-Carb Crunchy Layer:
3 cups (approx. 180g) Finely Crushed Plain Pork Rinds (ensure 0g carbs; measure AFTER crushing)
1/2 cup (approx. 96g) Granular Low-Carb Sweetener (e.g., erythritol, xylitol – toxic to dogs, allulose, or a blend)
1 teaspoon Ground Cinnamon
1/2 cup (113g / 1 stick) Salted Butter
For the No-Churn Low-Carb Cream Layer:
3 cups (720ml) Heavy Whipping Cream, very cold
4 ounces (113g) Cream Cheese, fully softened to room temperature
3/4 to 1 cup (approx. 144-192g) Powdered Low-Carb Sweetener (e.g., powdered erythritol, allulose, or blend – adjust sweetness to your taste)
1.5 teaspoons Vanilla Extract
Optional Toppings for Serving:
Sugar-Free Chocolate Syrup
Sugar-Free Caramel Syrup
Chopped Pecans, Walnuts, or Almonds
A sprinkle of Ground Cinnamon
Instructions:
- Make the Crunchy Crumble:
- In a food processor or a large zip-top bag with a rolling pin, crush the plain pork rinds until they are finely crumbled but not complete dust. Measure out 3 cups of the crushed rinds.
- In a medium bowl, thoroughly combine the crushed pork rinds, granular low-carb sweetener, and ground cinnamon.
- Melt the salted butter in a large skillet over medium-low heat.
- Add the pork rind mixture to the melted butter. Cook, stirring constantly, for 4-5 minutes until the mixture is lightly toasted, fragrant, and takes on a slightly deeper golden hue. Be vigilant to prevent the sweetener from scorching.
- Immediately remove the skillet from the heat. Spread the hot crumble mixture onto a large plate or a baking sheet lined with parchment paper. Allow it to cool completely to room temperature. Break up any large clumps as it cools.
- Make the Cream Layer:
- Pour the cold heavy whipping cream into a large, chilled mixing bowl. Using an electric mixer (with whisk attachments), beat the cream on medium-high speed until stiff peaks form (the peaks should hold their shape when the beaters are lifted). Set aside.
- In a separate large bowl, place the softened cream cheese. Add the powdered low-carb sweetener. Beat with the electric mixer (using paddle or regular beaters) on medium speed until the mixture is completely smooth, light, and fluffy. Beat in the vanilla extract.
- Add about one-third of the whipped cream to the cream cheese mixture and gently fold it in with a rubber spatula until just combined (this lightens the base).
- Add the remaining whipped cream in two more additions, folding gently after each addition until no streaks remain. Be careful not to overmix and deflate the whipped cream.
- Assemble the Dessert:
- Take exactly half of the completely cooled crunchy crumble mixture and sprinkle it evenly across the bottom of a 9×13 inch baking dish. Use the back of a spoon or your hand to gently press it into a flat, even layer.
- Carefully pour the prepared cream layer mixture over the crumble base. Use an offset spatula or the back of a spoon to spread it smoothly and evenly, reaching all corners.
- Sprinkle the remaining half of the cooled crunchy crumble mixture evenly over the top of the cream layer.
- Freeze Solid: Cover the baking dish tightly. Pressing a layer of plastic wrap directly onto the surface before adding a layer of aluminum foil helps prevent ice crystals. Place the dish flat in your freezer. Freeze for a minimum of 4 hours, or preferably overnight, until the dessert is completely firm and solid.
- Serve: When ready to serve, remove the dessert from the freezer. Let it sit at room temperature for about 5-10 minutes to slightly soften for easier cutting. Use a large, sharp knife (running it under hot water can help) to cut the dessert into 12 equal squares. Serve immediately. Garnish with optional sugar-free syrups, chopped nuts, or a sprinkle of cinnamon if desired.
Estimated Nutrition Information:
Per Serving (1/12th of the cake)
- Calories: 389 kcal
- Total Fat: 37.4g
- Saturated Fat: 22.2g
- Total Carbohydrates: 26.2g (Includes sugar alcohols)
- Dietary Fiber: ~1g
- Sugars: ~1g (Naturally occurring)
- Sugar Alcohols: ~24g (Estimate assumes erythritol; check your sweetener)
- Net Carbohydrates: ~2.2g
- Protein: 10.9g
- Sodium: 324mg (Varies with butter/pork rind brands)
Disclaimer: Nutrition information is calculated using standard databases and estimates for low-carb sweeteners (primarily erythritol). Net carbs are calculated by subtracting fiber and reported sugar alcohols. Check your specific sweetener’s nutritional information for accurate calculation. Actual values may vary based on brands used (pork rinds, butter, sweeteners), precise measurements, and potential variations.
