Jelly Ice Cream Cake

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This Jelly Ice Cream Cake, while quite easy to make, was a source of endless frustration to me! Usually when trying out a new recipe, I almost always get it right on the first try, if not then I’ll hit it on the second. This Jelly Ice Cream Cake took me 3 tries to get right because I originally tried to make it with the jelly layer on top, which I quickly realised was going to be difficult to do.

So I abandoned my original plan and put the jelly layer on the bottom instead, creating instant success! It actually turned out even better than I’d hoped and looked really pretty too! When you cut it into slices, you’ll find the jelly layer is harder to cut through (hence putting it on the bottom!) so cut through the ice cream carefully first and then push down hard on the knife to cut the jelly layer.

Cutting thin slices is advisable otherwise it can be hard to get your spoon through the hard jelly when you eat it. This Jelly Ice Cream Cake is great fun for kiddies and although simple, it tastes really nice! The jelly works like a frozen ice block which we all know goes great together with ice cream. I’m also working on sugar and artificial sweetener free jelly for those they don’t like using the packet mixes, so keep on the lookout for it.

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Jelly Ice Cream Cake

A vanilla ice cream cake with a jelly layer that acts like a delicious frozen ice block. Completely grain, sugar and starch free.

Course Dessert

Cuisine Australian, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword easy ice cream cake, homemade ice cream cake, keto jelly ice cream cake, lchf jelly ice cream cake, low carb jelly ice cream cake, low carb nikki, sugar free jelly ice cream cake

Prep Time 20 minutes minutes

Chill Time 1 day day

Servings 20

Calories 169.7kcal

Equipment

• Ice Cream Machine

Ingredients

• 2 sachets sugar free instant jelly (I used port wine flavour)
• 1 cup boiling water
• 1 cup chilled water
• 2 quantities Vanilla Ice Cream

Instructions

• Make vanilla ice cream according to the recipe but add only ONE
  tablespoon of vodka instead of 1 ½ to make the ice cream a bit firmer.
  My machine makes 1L at a time so I did mine in 2 batches. Alternatively you can whip the ice cream with a stick mixer or similar.
• Spread and press ice cream into a loaf tin. Smooth the top of the ice cream. Cover
  with cling wrap and place in the freezer between ice cream batches and
  while you make the jelly.
• Make jelly. Whisk jelly sachets into boiling water in a jug until
  dissolved, add fridge cold water and whisk together. The mix should be
  still just warm. Let it cool off until lukewarm if still too hot.
• Remove loaf tin from freezer and pour lukewarm jelly over the top of the ice cream. Make sure to do it slowly and to move the jug around and over the ice cream. When the jelly hits the ice cream it will melt it very slightly so if you pour it all into one spot you could end up with a hole full of jelly in your cake! Cover with cling wrap and foil and freeze overnight.
• To serve remove tin from freezer and let stand for 1-2 minutes. I ran a knife around the edge to separate the jelly layer from the sides and once I’d done that the whole thing popped out easily in one piece. Place a plate, platter or similar on top and turn the loaf tin upside down,
  lift and remove the tin to turn out the cake.
  
• Cut and serve immediately. Remaining cake can be stored back in the tin in the freezer in one piece, or cut into slices and stored in an airtight container in the freezer. Put baking paper between slices if stacking on top of each other so they don’t stick together.
  

Notes

Net Carbs - 1.7g

Nutrition

Calories: 169.7kcal | Carbohydrates: 1.9g | Protein: 1.4g | Fat: 17.2g | Fiber: 0.2g | Sugar: 1.7g