I’ve been known on my Instagram to put put pieces of baked bread into my smoothies (like an ice cream sandwich smoothie) but this recipe below takes the cake!
These HERE are the mini springform pans I always use – perfect for when you don’t want to make an entire cake yet still want to make an entire cake LOL
• Paleo
• Refined Sugar Free
• Nut Free
• Seed Free
• Gluten Free
Cake Ingredients:
My 4 ingredient low-carb muffin recipe
Ice Cream:
Ice cream of choice or make your own chocolate Nicecream or Black Garlic Chocolate Ice Cream
Frosting Ingredients:
1 pkg of Love Beets organic beets
1/2 cup of Santa Barbara Chocolate unsweetened chips, melted (15% off: lilsipper15)
Instructions:
1. Bake cake according to directions in THIS POST, and let cool.
2. Puree frosting ingredients until creamy and refrigerate.
3. Slice cake and spread desired amount of ice cream in between each layer (work quickly) and place in freezer. Once ice cream is firm, frost cake with beet buttercream frosting. Store in freezer until ready to serve.
