Instructions

1. Bake my full recipe for Keto Hershey's Cake for a nut-free option bake my Keto Chocolate Coconut Flour Cake.
2. Once the cake layers have cooled, crumble the cake and evenly divide the crumbs into two parts. One part will be the bottom layer of the ice cream cake the other will serve as the topping.
3. In a 10 x 10 pan that can be frozen, press half of the cake crumbs into the bottom of the pan.
4. Next using an electric mixer in a large bowl combine the softened cream cheese, sugar substitute, vanilla extract, and sea salt. Mix at high speed, scraping the sides of the bowl a few times.
5. Once that mixture is combined, add the cold heavy whipping cream a little at a time continue to beat the heavy cream until it is fully incorporated into the cream cheese mixture.
6. Then pour the ice cream on top of the bottom layer of cake crumbs.
7. Next spread the remaining cake crumbs directly over the ice cream and gently press the crumbs into the surface of the ice cream.
8. Allow the ice cream cake to chill for at least 4 hours or until frozen solid.
9. To make the keto magic shell, melt the coconut oil and mix in the cocoa powder, and confectioner's sugar substitute.
10. Once the ice cream cake is fully chilled drizzle the keto magic shell topping over the cake. The topping will quickly harden and is then ready to be served immediately or stored back in the freezer.
11. Recipe keeps in the refrigerator for up to 3 weeks.