Okay, this recipe is ready to blow your taste buds mind out, the combination of caramel keto ice cream on a delicious tahini cookie dough is just what we all need in our lives and didn't know we needed.
No bake, no gluten and no refined ingredients! Besides being delicious, one of the best parts of this recipe is the no bake part... so basically is just mix, pour and refrigerate type of method, extremely easy! But this ice cream cake are gut friendly since we are working with keto ice cream, keto chocolate chips. All the good noms.
About this Hazelnut Caramel Cookie Dough Ice Cream Cake:
Hazelnut cookie dough and caramel ice cream! Just a combination coming straight up from dessert heaven... in a healthy way because we are using ingredients that are better for you without sacrificing taste at all, quite the opposite!
I decided to use caramel ice cream along hazelnut to create a magical combination and cookie dough since I wanted to create a cookie dough ice cream cake recipe... so here's the result and it's such a game changer! This ice cream cake is EPIC!
Key Ingredients:
Adding some protein powder for extra creaminess and a satisfying filling. I have been also obsessed with the Nuzest Smooth Vanilla Plant Based Protein, their ingredients are always the best and the taste is always delicious too, this smooth vanilla is basically a healthy, dreamy and indulgent vanilla milkshake (keto and gluten free!), but in this case cookie dough.
Hazelnut, the magic and nutritional factor! Also a healthy alternative, the ice cream we are using is low carb and gluten free, along with the pea protein, coconut flour with the fiber and tahini this is a just a satisfying snack or dessert idea.
The base is soft and the filling of these is creamy thanks the the keto friendly ice cream, I used Killer Creamery. Other delicious low carb ice creams I love is Real Good Foods and Enlightened.
The base of this Hazelnut Caramel Cookie Dough Ice Cream Cake:
The base is made with simple ingredients and Nuzest Smooth Vanilla pea protein and coconut flour to keep it nutrient dense and gluten free. Since we are not using any eggs we are tahini as our tasty ingredient that will keep the dough of this cake together.
Overall, these are the ingredients needed for this Hazelnut Caramel Cookie Dough Ice Cream Cake:
Coconut Flour
Vanilla Pea Protein (used Nuzest, PURELYHL for discount)
Hazelnut Cacao (used Sarai's Spreads)
Low Carb Chocolate Chips (I used Evolve)
Cinnamon
Caramel Keto Friendly Chocolate Ice Cream (I used this)
So we've got our protein, our crunch factor all in this simply and wholesome recipe! As a foodie and nutritionist I believe that the quality of the ingredients can make the difference in our health and also make healthy food more sustainable.
In here we are using products that stick to whole some and nothing artificial... plus no inflammatory ingredients or refined ingredients, as sweetener we are using Lakanto's Monk Fruit (PURELYHL for discount).
Super nutrient dense! And we are not including sugars, syrups, wheat and instead, a hazelnut spread made with whole some and non-artificial ingredients... just made with real food. These are just LEGIT AND DELICIOUS.
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 protein, nutrients and flavor!
Overall this recipe is:
Low Carb
No Bake
High Protein
Freezer Recipes
Keto Friendly
Gluten Free
Meal Prep Friendly
Delicious!
The end result
Soft and flavorful! The contrast of flavors and textures is just amazing, the toppings are just divine... the chocolate chips, caramel ice cream with the tahini work perfectly, just a easy and delicious ice cream cake that you just need to try.
A chewy cookie dough base and an creamy and dreamy ice cream filling! The tahini and the chocolate on top makes this ice cream cake a dream... soft and just perfect to enjoy no matter the season.
You might want to save this recipe because a second batch might be needed here! I shared some of the cake bars with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to bake some more.
Pro tip: You can also drizzle some melted chocolate to make them even prettier and tastier!
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 high protein, low carb and gluten free dream in a ice cream cake!
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 chocolate recipes here!
Tahini Caramel Cookie Dough Ice Cream Cake:
By María Fernanda López
Serves 8 servings
Ingredients
Base
1/2 cup of coconut flour
1/2 cup of Nuzest Vanilla Smooth Pea Protein
1/2 cup of almond milk
Hazelnut Cacao (used Sarai's Spreads)
1 tsp of cinnamon
1/3 cup of granulated monk fruit
1/4 cup of low carb chocolate chips (I used Evolve)
Filling
Method
Mix the coconut flour, monk fruit, pea protein, chocolate chips and cinnamon.
Add the almond, tahini and mix well.
Transfer the dough into a silicone circular 8 or 9 in mold.
Freeze for 25-30 minutes.
Blend the ice cream in a bowl until it gets soft.
Spread the ice cream over the base.
Add the tahini and create some swirls with a knife and top with chocolate chips.
Freeze a few hours or overnight and cut into 8 pieces.
Enjoy!
Nutritional Information per serving (334 kcal)
Fat: 22.6g
Carbs: 22.4g
Fiber: 4.5g
Net Carbs: g
Protein: 15.4g
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