Low Carb Yellow Cake Ice Cream with Chocolate Buttercream Frosting Bombs

This is a variation of my previous Low Carb Cake Batter Ice Cream with Frosting Bombs. That one was white cake flavoring with shortening-based frosting. This time I decided to do a yellow cake with chocolate buttercream frosting.

I was excited when LorAnn Oils introduced a yellow cake flavor. I want to be reminded of those childhood days when my mom would make a premix cake from a box and (if we were lucky) spread some chocolate frosting on it.

I tried using LorAnn Oils called “Birthday Cake” but I didn’t care for the way it came out. The first batch was disappointing. The flavor was...off. It didn’t taste like yellow cake. I can’t adequately describe what’s wrong with it. Imagine lemon flavoring, but without the lemony-citrus component. I subsequently remade this using the “Cake Batter” flavor from Alpha Freezz. and it’s excellent.

The frosting is a pretty straightforward chocolate buttercream frosting recipe. The first batch I made in my KitchenAid stand mixer and the second batch using a hand mixer. The hand mixer is easier in my opinion and so is the cleanup. It also yielded more slightly more frosting bombs, so I guess it added more air into the mix. You can use regular or dark cocoa or a combination of the two.

Ingredients

Frosting Bombs

1 stick butter, softened
⅔ cup (76 g) powdered erythritol
½ cup (50 g) unsweetened cocoa powder
2 tablespoons (approx) heavy cream
1 teaspoon vanilla extract
28 drops EZ-Sweetz

Ice Cream

Low Carb Sweet Cream Base
1-2 tablespoons Alpha Freezz, Cake Batter

Directions

1. Frosting Bombs: These need to be frozen solid, so don’t plan on making these the same time as the ice cream.
2. Cream the stick of softened butter in a 4 cup Pyrex measuring cup until it’s completely creamed.
   
   
   
   
   Add the powdered erythritol and mix. Start slow and gradually build up speed to the max setting. Repeat for the cocoa powder. Really, start slow and gradually increase the mixer speed or you and your kitchen will be wearing it.
   
   
   
   
   Add just enough heavy cream to get the consistency for spreading. Use a silicone spatula to scrape the sides of the mixing cup and mix by hand to get the unmixed butter and cocoa to integrate. Add the vanilla and EZ-Sweetz and mix with the mixer at high. Finish scraping and mixing with the spatula.
   
   
   
   
   
3. Use a baby spoon to fill the wells of a silicone peanut butter cup mold. Use a silicone spatula to scrape across the tops of the wells to remove the excess.
   
   
   
   
   
4. Put the molds in freezer until the frosting is frozen hard.
5. Remove from the freezer, and pop out the frosting bombs onto a cutting sheet. Cut them into halves. They will most likely break apart a little, but don’t worry about it.
   
   
   
   
   Work fast before they thaw too much. Dump everything into an empty ice cream container and return to the freezer immediately. If you made extra, store them in Ziploc freezer bags.
6. Ice cream: Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the flavorings to the sweet cream base.
7. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the chocolate frosting pieces. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.