Ingredients:

  • 1.5 cups (170g) crushed sugar-free chocolate wafers
  • 4 tbsp (55g) melted unsalted butter
  • 1 pinch (1g) sea salt
  • 1 pint (473ml) low-sugar vanilla ice cream, softened
  • 1 pint (473ml) low-sugar strawberry ice cream, softened
  • 0.5 cup (60g) crushed nuts
  • 1 cup (240ml) chilled heavy whipping cream
  • 0.5 cup (120g) plain Greek yogurt, strained
  • 2 tbsp (25g) maple syrup
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine crushed wafers, melted butter, and salt in a bowl until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom of a parchment-lined springform pan using the bottom of a flat glass.
  3. Freeze the crust for 15 minutes to set the foundation.
  4. Spread half of the softened vanilla ice cream over the chilled base, smoothing the top with a spatula.
  5. Sprinkle half of the nuts evenly across the vanilla layer.
  6. Repeat the process with the second ice cream flavor, ensuring the edges are pressed firmly against the sides of the pan.
  7. Smooth the top surface and freeze for at least 4 hours.
  8. Beat the chilled heavy cream, Greek yogurt, maple syrup, and vanilla extract until stiff peaks form.
  9. Spread the velvety mixture over the frozen cake, using a spatula to create decorative swirls.
  10. Return to the freezer for 1 hour before releasing the springform ring.