A delightful ice cream cake made with coconut flour, pea protein, almond milk, and keto-friendly ingredients such as monk fruit and chocolate chips, swirled with tahini and caramel ice cream. Perfectly indulgent for National Ice Cream Cake Day!
1: Mix the coconut flour, monk fruit, pea protein, chocolate chips, and cinnamon.
2: Add the almond and tahini, and mix well.
3: Transfer the dough into a silicone circular 8 or 9 inch mold.
4: Freeze for 25-30 minutes.
5: Blend the ice cream in a bowl until it gets soft.
6: Spread the ice cream over the base.
7: Add the tahini and create some swirls with a knife and top with chocolate chips.
8: Freeze for a few hours or overnight and cut into 8 pieces.
9: Enjoy!
