Low Carb “Mystery Cake” Ice Cream

I’ve experimented with a bunch of combinations of ice cream flavors and SmartCakes. I couldn’t think of something to pair with the Raspberry cake, so I picked the birthday cake flavoring and gave it a shot. WOW! They work together incredibly well. So well, that this combo earns it’s own post.

Ingredients

Low Carb Philadelphia-style Ice Cream Base
2 tablespoons LorAnn Oils Cake Batter Flavor Fountain Ice Cream Flavoring or 1 tablespoon Alpha Freezz Birthday Cake or 2 teaspoons Dulce de Leche Flavor Extract
3 (1½ packages) Raspberry Smartcakes, room temperature

Directions

1. Open the wrapper from a package of Raspberry Smartcakes and flatten a cake while placed upside-down with the palm of your hand. Press down as hard as you can. The cake must be as thin as possible.
   
   
   
   
   Repeat for all three cakes. Add the flattened cakes to an empty ice cream container and put into the freezer.
2. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base. Add the flavoring after the mix has cooled. Cover and chill in the refrigerator for a few hours.
3. Follow your ice cream maker’s directions for making ice cream. Add a layer of ice cream, then insert some frozen and compressed Smartcake into the ice cream. Add more ice cream and repeat until the container is filled.