Low Carb Ice Cream Pudding

Low Carb Ice Cream Pudding

A delicious sugar free Low Carb Ice Cream Pudding that is perfect for a celebration cake for Christmas, birthdays or special occasions. Custom the flavors to suit the occasion
Course cake, Cakes, Muffins and Sweets, Christmas, Dessert, Ice Cream, Sweets
Cuisine American, Australian, Diabetic, Gluten Free, Keto, Low Carb
Keyword berries, berry ice cream, blueberries, cassata, celebration cake, celebration ice cream cake, Christmas cake, christmas ice cream pudding, christmas-pudding, cranberries, dark-chocolate, diabetic ice cream, gluten free baking, ice cream, ice cream cake, ice cream pudding, Keto, keto cassata, keto ice cream, lchf, low carb ice cream, pistachio, raspberries
Prep Time 30 minutes
Freezing time 1 day
Servings 20 Serves
Calories 297kcal




  • 100 gms dark chocolate
  • 2 tablespoons coconut oil or butter
  • Topping options such as fresh berries, dark chocolate, chocolate coated nuts and/or festive decorations or flower sprigs


  • Allow the dark chocolate to soften slightly so you can scoop and shape it. Meanwhile line the pudding bowl with aluminium foil.
  • Scoop the chocolate ice cream out and press evenly into the base and sides of your pudding bowl. Use a spatula to compress the ice cream and try to get it to an even thickness all around. You may have a small amount of ice cream left over which you can freeze. Cover the pudding bowl with cling wrap or foil and place in the freezer to firm up for a few hours.
  • Once the chocolate ice cream has firmed up you can create the vanilla centre.
  • Soak the cranberries in the brandy - optional
  • Using your eye scoop out enough ice cream to fill the pudding. Be generous so you might have to freeze any leftovers. Allow the vanilla ice cream to soften ever so slightly so that you can stir it with a spoon.
  • Fold in the remaining ingredients, including the cranberries, gently into the ice cream and spoon into the chocolate lined pudding bowl. Smooth off the top of your pudding. Cover with cling wrap and freeze overnight or until firm. If you don't have enough filling you can always trim back the chocolate layer or smooth it down with a spatula, over the vanilla layer.

Decorate Your Ice Cream Pudding

  • Melt the dark chocolate with 2 tablespoons of coconut oil or butter.
  • Invert the ice cream pudding onto the serving tray. Remove the aluminium foil from the ice cream pudding.
  • Pour the melted chocolate on top of the pudding and allow to drizzle down the sides. Decorate with dark chocolate, fresh berries of choice and chocolate coated nuts while the chocolate is still soft. Add flowers and decorative sprigs when the chocolate is firmer.
  • Slice with a very sharp knife and serve immediately. Place uneaten pudding straight back into the freezer. Freeze any leftovers in an airtight container.


Feel free to switch ice cream for flavors that you wish to use.
Custom the centre by using ingredients that either suit the occasion or the person. It can be made just with fresh berries, or use flavored chocolates such as mint chip or raspberry dark chocolate. Don't limit yourself here unless it is to keep the ice cream pudding low carb.
Decorate the top of your pudding using fruit, nuts, chocolate, flowers and decorative items of choice.


Serving: 1serve | Calories: 297kcal | Carbohydrates: 1.9g | Protein: 3.5g | Fat: 7.9g | Fiber: 0.04g