I remember having my first ever ice cream cake about four or five years ago for my sister's birthday, probably she was turning 23 years old at the moment and I was 18 years old. I'm telling you this because this memory has stuck in my mind vividly.
She was dating a guy at I genuinely really liked, all of us, parents included went to do some shopping (I bought one of my favorite coats ever), then we went to have an Italian lunch/dinner. And since it was September I had a seasonal dish, butternut squash pasta. Later we went to buy the cake after going round in endless circles, the ice cream cake place was hard to find.
Anyways, this recipe really bring back all those memories back. Things have changed, she is now living in Mexico City, preparing her self to become an otorhinolaryngologist (I challenge you to say that 3 times!) and now I finished my nutrition studies.
This is my little, and low carb version of an ice cream cake, really, actually this an ice cream pie! And I promise that these are super simple to make. Easy steps, easy to store and al the delicious flavors!
In this recipe, the base is a muffin/cookie, not as hard as a cookie and soft as a cookie. And the top is one of my favorite kind of ice cream, chocolate mint! The brand I used is Real Good Foods, their ice creams are insane. So good, simple ingredients and without all the oils and sugars from regular ice cream, and YES, it's not as watery as other low calorie ice creams.
Every bite was a closer step to heaven. Okay, maybe this is too much but seriously, they are so good! And here's a pro tip: serve them in little cups and eat them slowly with a spoon since they will melt in your warm hands. Plus you avoid all the dripping.
All ready for the summer and all the warmer days ahead, and just a perfect snack to have on hand, in your freezer, ready to attack! These are so indulgent without all the creepy ingredients from other creepy foods that will cause major inflammation to your body.
The nutritional information for these ice cream pies was actually hard to calculate since I didn't reduce the amount of carbs that came from alullose, a natural sugar that as monk fruit doesn't get absorb. So the net carbs of these are lower that 11.2 grams (that's the total carbs per serving).
Each cup has 5.8 grams of protein and if you want to increase some protein content and make these into a post workout treat feel free to add some collagen or some whey protein, even a plant based protein!
Anyways, all you need for this recipe is:
- One mixing bowl
- One mixing spoon
- One silicone muffin cup mold of twelve
Now we're ready to begin with all the yummy yum action!
Try more recipes here!
Mint Chip Ice Cakes
By Maria Fernanda López
32oz of Low Carb Mint Chip Ice Cream (I used Real Goof Foods)
Preheat the oven at 350F.
Mix the dry ingredients from the base in a bowl.
Add eggs and ghee, mix well.
Add 1 tbsp of the mix into twelve silicone muffin cups.
Bake for 8 minutes.
Let them cool down.
Top with 1/4 cup of soft ice cream.
Freeze again, and serve after a few hours!
Nutritional Information (per serving 165 kcal)
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