You are up to the treat with this recipe! A recipe that I wanted to make for a while now and the time has come... excited to be sharing this delicious ice cream cake inspired by the classic moose track recipe with a touch of strawberries.
This recipe is super easy to make, gluten free and low carb thanks to the ingredients used while keeping all the fun flavors and texture we usually expect from this type of recipe. Hang around for all the delicious details!
About these Strawberry Moose Track Ice-Cream Cake:
With a chocolate cake base this ice cream cake is just something else! Something you need in your life no matter it's summer or winter, the filling is also a low carb and gluten free friendly recipe using a bit of ricotta cheese and a low carb condensed milk.
The flavor is just amazing and the textures as well!
The bottom of the cake is made by simple ingredients: coconut flour, cacao powder, lakanto and egg whites! Thick and dense enough to hold the mix from the ice cream we are going to be making in our blender... no ice cream machine needed!
Healthy, indulgent and easy to make! Always down for a remake... and healthy and low carb remake and this recipe is just something I wanted to make since it is one of my favorite ice cream flavors and an ice cream cake seemed like the perfect way to share since you just cut in into slices.
The sugar used here is granulated monk fruit from Lakanto, my ultimate favorite when it comes to sweet; baked goods or not and a combination of stevia. Both are keto friendly and don't impact your glucose levels.
Plus we are also keeping it gluten free by using a coconut flour that will also provide healthy fats and fiber, the fiber also helps to keep glucose levels at bay.
Overall, these are the ingredients needed for these Strawberry Moose Track Ice-Cream Cake:
Coconut Flour
Egg Whites
Baking Powder
Cacao Powder
Cinnamon
Ricotta Cheese
Low Carb Condensed Milk (used Milkconut)
The key for moose tracks. It's adding chocolate and peanut butter cups, in a creamy vanilla ice cream based recipe. I used Lakanto's Dark Chocolate Peanut Butter Cups that are my favorite keto-friendly option (and gluten free!) plus you can also get a discount by using PURELYHL.
Planning a summer party or gathering? This recipe is just perfect, creamy and easy to make, when it comes to feeding a crowd I like to keep it easy... and this recipe is easy as pie, or should I say cake!
Check out more Ice Cream recipes here!
The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
Low Carb
Keto Friendly
Gluten Free
Meal Prep Friendly
Delicious!
The end result
Super delish! You are going to love it from start to end! All together or in parts, ice cream first and later the chocolate cake base... this is just an epic recipe while being healthy and delicious.
The low carb chocolate peanut butter cups along with the strawberries add such a very special touch. Along with the creamy ice cream filling made with the condensed milk and ricotta cheese. Creamy and super delish... hard to believe this is healthy!
Not boring or unhealthy! This is just another proof that eating healthy is also extremely delicious and not complicated at all, having a good blender recipe is always a win! And this summer recipe is just perfect to enjoy with your loved ones!
You can enjoy them at any time! Had them as my post workout snack or dessert in my evening and why not? You can also pair these with some wine while watching a movie. Just the perfect recipe, alternative to the moose track recipe; but healthy and indulgent!
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and low carb ice-cream with all the summer flavors!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
Try more recipes here!
Strawberry Moose Track Ice-Cream Cake
By María Fernanda López
Serves 9 servings
Ingredients
For the cake
1 cup of coconut flour
1 tsp baking powder
1 tsp of cinnamon powder
2 tsp of cacao powder
1 cup of egg whites
1/4 cup of granulated monk fruit (PURELYHL for discount)
For the ice cream
1 cup of ricotta cheese
1 tsp of vanilla extract
1 cup of Low Carb Condensed Milk (used Milkconut)
1/2 cup of granulated monk fruit (PURELYHL for discount)
For toppings
1/4 cup of low carb chocolate chips
1/3 cup of chopped strawberries
Method
Preheat the oven at 350F.
Mix all the dry ingredients for the cake in a bowl and then add the egg whites. Mix again.
Pour the batter in a 8x8 silicone baking dish and bake for 15-18 minutes. Let it cool down.
Blend the ingredients for the ice cream and pour over the cooled cake base.
Add your toppings and freezer for 4-8 hours.
Cut into 9 pieces and enjoy!
Nutritional Information per serving (196 kcal)
Fat: 11.4g
Carbs: 12.9g
Fiber: 4.4g
Net Carbs: 8.5g
Protein: 13.3g
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