Ice Cream Cake with Cherries (Low-Carb Recipe)

Cherry Jello Ice Cake the perfect easy NO BAKE dessert for summer. Best of all, this cherry ice cake recipe has only 6 ingredients. With sour cream (or cream cheese), gelatin, and cherries.

Cherry Jello Ice Cake – Recipe

The way of preparations – easy

Prep time

  • Total time – 4 hours

Ingredients: 

  • 1 cup cherry juice
  • 1 cup cherries, pitted
  • 10 envelopes of unflavored gelatin (1/4 oz each), divided
  • 1 cup Swerve, divided
  • 1 teaspoon vanilla extract, divided
  • 400 grams (1 2/3 cups) sour cream, divided
  • 1 tablespoon cacao powder (unsweetened)

Instructions on how to make Cherry Jello Ice Cream Cake

Sour cream layer 

  • Whip half of the sour cream with half of Swerve, until nearly dissolved.
  • Whisk in 1/2 teaspoon vanilla.
  • Let rest a little bit.
  • Whisk 1/4 cup cold water with 3 envelopes.
  • Set aside for 1 minute.
  • Add 1/4 cup boiling water to the gelatin mixture.
  • Add gelatin mixture to the sour cream mixture.
  • Pour into a medium-large bowl with a smooth interior.
  • Refrigerate for approx. 45 minutes, or until firm.
  • Meanwhile, make the 2nd layer.

Cherry layer 

  • Whisk cherry juice with 4 envelopes of gelatine. Let stand for 1 minute.
  • Add 3/4 cup of boiling water to the gelatinous cherry juice. Whisk to combine.
  • Mix in cherries (this will be your middle layer)
  • Make sure the first layer is really solid before proceeding, otherwise the cream layer will be folded into the cherry layer.
  • Pour the cherry mixture over the first cake layer.
  • Refrigerate for approx. 1.5 hours, until firm.

Cocoa layer 

  • Whip remaining half of sour cream with remaining half of Swerve, until nearly dissolved.
  • Therefore, whisk in cacao powder
  • Add 1/2 teaspoon pure vanilla.
  • Let rest until the second layer is solid.
  • Mix 1/4 cup of cold water with 3 packets of gelatin. Let rest for 1 minute.
  • Add 1/4 cup boiling water to the gelatin mixture.
  • Add gelatin mixture to the chocolate mixture.
  • Pour over the two-layer cake.
  • Refrigerate for approx. 45 minutes, until firm.

 

Inverting the cake 

  • Prepare serving plate.
  • Bring a large pot of water to boiling point.
  • Dip in the cake bowl into the pot several times. This should loosen the jello.
  • Invert the jello cake over the plate. You may need to go over the edges with a knife to help it out.
  • Serve and enjoy

Nutritional Informations (amount per serving)

  • Calories – 104
  • Total Fat – 7 g
  • Total Carbs – 4 g
  • Protein – 7 g
  • Cholesterol 14

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