Keto Chocolate Cherry Cheesecake Ice Cream Cake - A Cultivated Living

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I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on delicious, shareable low carb and keto meals. When I changed my eating, it changed my life. Find out how here:

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Chocolate Cherry Cheesecake Ice Cream Cake

Sweets + Desserts

Last Updated on June 24, 2022

This Chocolate Cherry Cheesecake Ice Cream Cake, phew – say that five times fast, is over the top! Layers of chocolate cheesecake ice cream, dark cherries, more cheesecake, and chocolate combine to create a decadently chocolatey and creamy dessert. It is like “Cherry Garcia” ice cream meets cheesecake… and chocolate… lots of chocolate. Did I mention it’s low carb and keto-friendly?

A layered sugar free, keto ice cream cake covered in chocolate ganache and cherries, is sliced to reveal a chocolate layer and a cheesecake layer with whole cherries in-between. Served on a white platter.

The Inspiration…


Truth be told, the inspiration for this recipe was the ice cream, okay and chocolate. For Valentine’s Day this year, I wanted to create a dessert that was festive, fun, chocolatey, and had elements of red.

If you have been watching the world of keto ice cream, you know that there has been an increasing number of flavors and varieties… and they are actually really good. I have had my eye on a few from Halo Top. So I decided to give one a try and use it to make a keto ice cream cake. So simple!

A layered sugar free, keto ice cream cake covered in chocolate ganache and cherries - shown from above.

The Ingredients…


For the ice cream, I chose the Chocolate Cheesecake from Halo Top. I should mention that I am not affiliated with Halo Top in any way, I am just sharing what I like and the brands that I recommend. I have tried a number of low carb ice creams and for a while thought I was going to have to settle on only making my own. But not so anymore!

In addition to a ready to go, store-bought ice cream, this recipe calls for the usual cheesecake ingredients: cream cheese, sour cream, heavy cream, powdered sugar alternative, lemon, and vanilla bean paste (my favorite) or vanilla extract.) The crust, which is the chocolate cookie crust from Gnom-Gnom, uses almond flour, more powdered sugar alternative, cocoa powder, and butter. And then there is what seems like copious amounts of dark chocolate with frozen cherries to accent.

The Steps…


Let me first say, that though there are a lot of steps, and waiting time in-between, this is a fairly simple cake to make. There is no baking, just mixing and freezing really.

To start, line a standard loaf tin with plastic wrap. I used a glass one. (Note: Some people use parchment paper instead, as the plastic wrap will leave creases in your ice cream layer – but as we are covering this with chocolate ganache it doesn’t matter for this version. (Though, personally, if I were making this for taste alone and not presentation, I would prefer it without the chocolate ganache. I don’t have an overly sweet tooth, and it was a lot for me, I’d be happy with just the ice cream and cheesecake layers.)

How To Make The Ice Cream Layer:

  1. Allow your ice cream to soften to the point of being malleable.
  2. Put both pints of ice cream in the loaf tin and smooth and compress with a spoon to make one uniform layer.
  3. Wrap with plastic wrap and place in freezer while you are making the next layer.

How To Make The No-Bake Cheesecake Layer:

  1. Put the softened cream cheese in a large bowl (or stand mixer) and beat until it is smooth and creamy.
  2. Mix in the powdered sugar alternative until it is combined.
  3. Mix in the vanilla bean paste (or extract) and lemon juice.
  4. Scrape down the sides of the bowl and add in the sour cream, mix well.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Fold the whipped cream into the cheesecake mixture until combined.
  7. Remove the loaf tin from the freezer and remove the plastic wrap. Place frozen cherries on the ice cream layer. I used rows of three about an inch to an inch and a half apart, to uniformly fill the pan. Make sure that you place your first and last rows about an inch in from the edge.
  8. Gently, spoon the cheesecake mixture on top of the ice cream layer, being careful not to disturb the cherry placement. Make sure that all cherries are covered. Smooth it with a spoon or spatula.
  9. Cover with plastic wrap and put back in the freezer for 4 hours or overnight.

How To Make The Chocolate Crust Layer:

  1. Essential! In a dry skillet, toast the almond flour over medium heat, until golden and fragrant.
  2. In a medium bowl, mix the toasted almond flour, cocoa powder, espresso powder (this will give depth to the chocolate), and salt.
  3. Drizzle in the melted butter, and mix to combine.
  4. Remove the loaf tin from the freezer, remove the plastic wrap, and pour the crust layer on top of the frozen cheesecake layer.
  5. Press in to create a thin (what will become the) bottom crust.
  6. Return to freezer while you make your ganache.

How To Make The Chocolate Ganache:

  1. Place all ingredients in a in a double boiler, or bain marie. If using a bar, break the chocolate into smaller pieces. (To simulate a double boiler, or bain marie, fill a small pot with an inch or two or water and set to boil. Place a metal or glass bowl over this.)
  2. As the water boils, the chocolate will melt, stir continuously to combine so that the ganache is smooth.

How To Assemble & Decorate The Ice Cream Cake:

  1. While the ganache cools a bit, you can get the cake ready to be decorated.
  2. Get your platter or serving plate ready. I used a rectangular porcelain tray.
  3. Remove the cake from the freezer and remove plastic wrap covering the bottom. Run the sides and bottom of the tin under warm water to heat the glass or metal of the tin to help the cake release.
  4. Invert the tin over your serving platter to release the cake. I had to, here and there, insert a butter knife down the sides to coax it out. Run the tin under warm water again if you are having issues.
  5. Once inverted, remove the plastic wrap from around the cake.
  6. Stir the chocolate ganache to make sure it is still smooth. Spoon over the top and sides of the cake and smooth with a spatula, back of a spoon, or knife.
  7. Decorate the cake with extra frozen cherries and chopped or shaved chocolate. I ran my cherries under warm water for a minute to soften them, but that’s not necessary.
  8. If you aren’t going to serve it right away you can cover and return to freezer.
  9. Make sure that you remove it about 20 minutes before serving to allow it to soften a bit.
  10. Slice with a good chef’s knife to make sure your edges are clean.

And voila! I love seeing the layers and the cross section of the cherries dotted with the cake.

The Results…


This Keto Chocolate Cherry Cheesecake Ice Cream cake is a splurge of a dessert. So over the top, it is like “Cherry Garcia” ice cream meets cheesecake, and chocolate, and more chocolate.

As I mention above, and below, the inspiration for this cake was to create a festive and fun frozen dessert, aka keto ice cream cake. But if it were just about the taste, I would (personally) be happy with just the ice cream and cheesecake layers – with a little ganache and a few cherries thrown in. I don’t have an overly sweet tooth. If you do, then this is for you!

A layered sugar free, keto ice cream cake covered in chocolate ganache and cherries, is sliced to reveal a chocolate layer and a cheesecake layer with whole cherries in-between. Served on a white platter.

If you make this Keto Chocolate Cherry Cheesecake Ice Cream Cake be sure to leave a comment below! I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram!


Print

Keto Chocolate Cherry Cheesecake Ice Cream Cake

This Keto Chocolate Cherry Cheesecake Ice Cream cake is a splurge of a dessert. So over the top, it is like “Cherry Garcia” ice cream meets cheesecake, and chocolate, and more chocolate. And while this looks complicated, it is actually pretty simple. No baking here, just mixing and freezing, mixing and freezing, and then decorating.

  • Author: Joanna Revers
  • Prep Time: 1 hour
  • Total Time: 5 hours (with freezing)
  • Yield: 12 1x
  • Category: Dessert
  • Method: Freeze
  • Diet: Gluten Free

Ingredients

Units Scale

For The Ice Cream Layer:

For The No-Bake Cheesecake Layer:

For The Chocolate Crust:

(From the No-Bake Keto French Silk Pie From Paola at Gnom-Gnom)

  • 4 Tbs. Almond Flour
  • 2 Tsp. Cocoa Powder
  • 23 Tsp. Powder Sugar Alternative
  • 1/8 Tsp. Espresso Powder
  • Pinch Of Sea Salt
  • 23 Tsp. Melted Unsalted Butter

For The Chocolate Ganache:

Instructions

1. Line a standard loaf tin with plastic wrap. I used a glass one. (Note: Some people have suggested using parchment paper instead, as the plastic wrap will leave creases in your ice cream layer – but as we are covering this with chocolate ganache it doesn’t matter for this version. Though, personally, if I were making this for taste alone and not presentation, I would prefer it without the chocolate ganache, it is too much for me.)

For The Ice Cream Layer:

  1. Allow your ice cream to soften to the point of being malleable.
  2. Put both pints of ice cream in the loaf tin and smooth and compress with a spoon to make one uniform layer.
  3. Wrap with plastic wrap and place in freezer while you are making the next layer.

For The No-Bake Cheesecake Layer:

  1. Put the softened cream cheese in a large bowl (or stand mixer) and beat until it is smooth and creamy.
  2. Mix in the powdered sugar alternative until it is combined.
  3. Mix in the vanilla bean paste (or extract) and lemon juice.
  4. Scrape down the sides of the bowl and add in the sour cream, mix well.
  5. In a separate bowl, whisk the whip the heavy cream until stiff peaks form.
  6. Fold the whipped cream into the cheesecake mixture until combined.
  7. Remove the loaf tin from the freezer and remove the plastic wrap. Place frozen cherries on the ice cream layer. I used rows of three about an inch to an inch and a half apart, to fill the pan. Make sure that you place your first and last rows about an inch in from the edge.
  8. Gently, spoon the cheesecake mixture on top of the ice cream layer, being careful not to disturb the cherry placement. Make sure that all cherries are covered. Smooth it with a spoon or spatula.
  9. Cover with plastic wrap and put back in the freezer for 4 hours or overnight.
For The Chocolate Crust Layer:
  1. Essential! In a dry skillet, toast the almond flour over medium heat, until golden and fragrant.
  2. In a medium bowl, mix the toasted almond flour, cocoa powder, espresso powder (this will give depth to the chocolate), and salt.
  3. Drizzle in the melted butter, and mix to combine.
  4. Remove the loaf tin from the freezer, remove the plastic wrap, and pour the crust layer on top of the frozen cheesecake layer.
  5. Press in to create a thin (what will become the) bottom crust.
  6. Return to freezer while you make your ganache.

For The Chocolate Ganache:

  1. Place all ingredients in a in a double boiler, or bain marie. If using a bar, break the chocolate into smaller pieces. (To simulate a double boiler, or bain marie, fill a small pot with an inch or two or water and set to boil. Place a metal or glass bowl over this.)
  2. As the water boils, the chocolate will melt, stir continuously to combine so that the ganache is smooth.

To Assemble & Decorate:

  1. While the ganache cools a bit, you can get the cake ready to be decorated.
  2. Get your platter or serving plate ready. I used a rectangular porcelain tray.
  3. Remove the cake from the freezer and remove plastic wrap covering the bottom. Run the sides and bottom of the tin under warm water to heat the glass or metal of the tin to help the cake release.
  4. Invert the tin over your serving platter to release the cake. I had to, here and there, insert a butter knife down the sides to coax it out. Run the tin under warm water again if you are having issues.
  5. Once inverted, remove the plastic wrap from around the cake.
  6. Stir the chocolate ganache to make sure it is still smooth. Spoon over the top and sides of the cake and smooth with a spatula, back of a spoon, or knife.
  7. Decorate the cake with extra frozen cherries and chopped or shaved chocolate. I ran my cherries under warm water for a minute to soften them, but that’s not necessary.
  8. If you aren’t going to serve it right away you can cover and return to freezer.
  9. Make sure that you remove it about 20 minutes before serving to allow it to soften a bit.
  10. Slice with a good chef’s knife to make sure your edges are clean.

Notes

Making this cake was about the presentation for me. I wanted to create a fun and festive chocolate ice cream dessert. Because of that it is over the top. For me, who doesn’t have an overly sweet tooth, it was a lot. A lot of chocolate. I think that I would have been happy with just the ice cream and cheesecake layers, maybe with a touch of ganache. If you make this let me know what you think.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 382
  • Sugar: 4.8 g
  • Sodium: 245 mg
  • Fat: 34 g
  • Saturated Fat: 20.1 g
  • Carbohydrates: 13.6 g
  • Fiber: 2.9 g
  • Protein: 7.6 g
  • Cholesterol: 97.8 mg

Keywords: keto ice cream cake, ice cream cheesecake, chocolate cherry, low carb ice cream cake

A layered sugar free, keto ice cream cake covered in chocolate ganache and cherries, is sliced to reveal a chocolate layer and a cheesecake layer with whole cherries in-between. Served on a white platter.

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