Low Carb Birthday Cake Ice Cream
Indulge guilt-free with this festive Low Carb Birthday Cake Ice Cream—a creamy, dreamy dessert that’s perfect for birthday celebrations or any day you crave something sweet without the carbs! Made with rich heavy cream, almond milk, and a touch of softened cream cheese, this sugar-free treat brings classic birthday cake flavors to life with a hint of vanilla and almond extract. The recipe takes just 15 minutes to prep, allowing you to quickly whip up a celebration-worthy dessert in no time. Sugar-free colorful sprinkles add the ultimate festive flair, making each scoop as fun as it is delicious. Whether you’re following a keto lifestyle or simply looking for a healthier indulgence, this homemade ice cream is a no-churn winner that’s sure to delight crowds and keep cravings at bay.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Almond milk (unsweetened)
- 0.5 cup Xylitol or erythritol sweetener
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 4 ounces Cream cheese (softened)
- 0.25 teaspoon Salt
- 0.25 cup Sugar-free colorful sprinkles
Instructions
In a large mixing bowl, combine the heavy cream and almond milk. Use a hand mixer to blend on medium speed until the mixture is slightly thickened.
Add the xylitol, vanilla extract, and almond extract to the cream mixture. Blend until the sweetener is fully dissolved.
In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the cream mixture while continually beating to ensure the cream cheese fully incorporates without lumps.
Add salt to the mixture and mix gently to combine.
Cover the bowl with plastic wrap or a lid and refrigerate it for at least 1-2 hours or until thoroughly chilled. Chilling the mixture helps in developing the flavors and aids in the ice cream freezing process.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
In the final minutes of churning, add the sugar-free colorful sprinkles and let them mix into the ice cream evenly.
Transfer the ice cream into an airtight container and freeze for at least 2 hours to firm up before serving.
Serve your Low Carb Birthday Cake Ice Cream with a sprinkle of sugar-free sprinkles on top for that extra festive touch!
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 565 mg | 43% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
