Strawberry Ice Cream Cake

Strawberry Ice Cream Cake

Posted by Nicole Frain on Dec 22, 2020

Makes 12 slices


For the base:

  • 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
  • 1/2 cup almond meal
  • 1 cup biscuit crumbs - we used crushed Marie Biscuits
  • 100g pecans
  • 1 tablespoon cocoa powder
  • 3 tablespoons coconut oil
  • 3 tablespoons water
  • 1 tablespoon coconut sugar
For the filling:
  • 1 scoop (30g) Bulk Nutrients WPI or WPC in Strawberry flavour
  • 6 eggs - separated into whites and yolks
  • Vanilla essence
  • 1 cup sugar replacement - we used Natvia
  • Juice of half a lemon
  • 500g frozen strawberries
  • 100g coconut cream


  1. Line an 8 x 8 inch brownie tin with baking paper.
  2. To make the base: Roast the pecans in the oven until golden. Place in a blender and process to a crumb.
  3. Transfer crumbed pecans to a bowl and add all base ingredients. Stir well.
  4. Press half the mixture into the lined tin and set aside.
  5. To make the filling: Thaw frozen strawberries in the microwave. 
  6. Place in a blender and process to a smooth pulp. Set aside.
  7. In a bowl, whisk the egg whites and lemon juice until soft peaks form.
  8. In another bowl, whisk the egg yolks and sugar replacement in a bowl until creamy and pale. Add vanilla essence.
  9. Add the egg whites, coconut cream and strawberries and whisk to combine.
  10. Pour over base mixture and sprinkle with the remaining base crumb mixture.
  11. Place in the freezer to set for a minimum of two hours. Best left overnight.
  12. Allow to thaw slightly before serving.

Nutritional Information

Per serve (1 slice)

Energy (kJ): 889 | Protein (g): 9.2 | Fat (g): 15.8 | Carbohydrates (g): 10.2 | Sugar (g): 4.9 | Sodium (mg): 143

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