Kiss 'n Tell N'ice Cream Cake

Gluten Free Dairy Free Sugar Free Low Carb Paleo Vegan Keto Whole 30


Inspired by New Year's Eve and magic of the midnight kiss, these desserts are worthy of any celebration. A beautiful combo of vanilla and chocolate, rich and creamy, satisfying the sweetest tooth, yet boosting health with every ingredient. Never has a New Year Eve seen anything like this:

Prep time: 20 minutes

Total time: 3 - 4 hours for freezing


Makes 6 cupcakes or 12 mini cheesecakes

Double recipe to make a 7" springform cake


Chocolate base:

1/2 cup almond flour

1/2 cup walnuts

1/4 cup coconut flour

1/4 cup coconut sugar or monk fruit

1/4 cup cacao

2 Tablespoons ghee or pastured fed butter

1 Tablespoon ground flax

1/4 teaspoon ceylon cinnamon

Pinch of pink salt

Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan or mini cheesecake pan.


Vanilla N'ice Cream:

1/2 cup cashews, soaked

1/2 can full fat coconut cream

1/2 cup riced cauliflower

1/4 cup monk fruit

1/2 tablespoon vanilla

1 scoop vanilla collagen

1/4 teaspoon vanilla bean powder (optional)

1/4 cup stevia sweetened chocolate chips

Place cashews and coconut cream into processor. Blend till smooth. Add in the rest of ingredients, except chocolate chips, and blend again till smooth. Toss in chocolate chips and pulse till mixed in. Do not over mix. Pour into muffin wells or springform pan. Top with a chocolate kiss.

Place in freezer, ensuring surface is flat. Freeze till hardened.

Allow a few minutes to soften before serving.


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May my story reflect His glory
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