My husband’s grandmother had her 80th birthday last week, so we threw her a little party with her friends who live in her senior living village. Gramie likes sweets, but is a diabetic, so it takes a little creativity for her to have dessert. Last year, I altered a sugar-free box cake mix and “frosted” with sugar-free Cool Whip.
Finding a sugar-free cake mix is the easy part of birthdays – but all the frosting recipes I know use a LOT of confectioner’s sugar, which is a no-go. So, I thought instead of covering with frosting, how about ice cream?
Okay – so it’s pretty difficult to find sugar free ice cream, too, but I did find low-sugar ice cream, which was good enough in my book. That may be different than no sugar added. Read the nutritional facts for how many grams of sugar are in it. For example: Breyers Snickers Caramel Swirl (regular ice cream) has 17 grams of sugar per serving; Breyers no sugar added Salted Caramel Swirl (what I used) has 4 grams per serving. It also works out for the ice cream cake, you’re actually getting less than half a serving of what’s recommended.
Note on all of this, if you aren’t diabetic and you can eat things with sugar, you may want to get those versions. Sugar-free doesn’t necessarily mean “healthier” and some people have adverse reactions to the sweeteners used in place of sugar.
So what you need is 1 box cake mix, 1-quart ice cream, 1 16-oz. pack of chocolate chips. All the flavors are up to you.
- Bake the cake as directed in an 8×8 or 9×9 pan. Let cool. Flip out onto a flat plate or cutting board.
- Using a long bread knife, cut the cake in half parallel to the cutting board. Then cut down the center of the top. Ultimately, you should have four pieces that are 4 by 8 by about a half inch to an inch thick.
- Take out two loaf pans. Place a rectangle of cake a the bottom of each pan. Press down gently.
- Take out your ice cream. Cut off the cardboard container, trying to leave as much of the ice cream in a rectangle as possible. Cut the ice cream into slices. Put a layer on top of the cake. Then put a slice of cake on top, then top with another layer of ice cream. Then press down again.
- Freeze for 1-2 hours.
- In a microwave-safe bowl, pour the chocolate chips and 2 tablespoons of vegetable oil. Microwave in 30-second increments until smoothly melted. Pour on top of ice cream cakes.
Keep frozen until ready to serve, then top with whipped cream (optional, but delicious).
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