Chocolate Ice Cream Cake with Peanut Butter Granola Crust

This cake is a healthy alternative to your store bought ice cream cake. It is protein packed in the ice cream and granola. This dessert is quick and easy and if you are short on time or need to throw something together last minute this is perfect for that!

When I think of summer I think of the beach, seafood, ice cream and ice cream cake. I mean all those things are basically made for summer (although it doesn’t stop me from eating ice cream all year round).

The particular “ice cream” I used in this recipe is dutch chocolate ProYo. You might be asking yourself what is ProYo? Well, ProYo is a revolutionary high-protein blend that combines delicious taste, powerful nutrition, clean ingredients, and a touch of delight.

I am going to be honest, I have only tried the Dutch Chocolate because I am a creature of habit and a chocoholic. It is such a satisfying healthy sweet treat when my sweet tooth hits! Plus it has 20grams of protein so it actually fills you up and doesn’t leave you searching for more sweets.

It also makes a great ice cream cake filling!

Chocolate Ice Cream Cake with Peanut Butter Granola

1 bag of KIND Peanut Butter Granola
4 TBS Kerrygold Butter melted
1 TBS vanilla
2 Boxes (6 pops) ProYo Dutch Chocolate
optional chocolate jimmies for decoration

1.) Put granola in a food processor (or leave in the bag and crush with your fist) pulse granola until all the clusters are gone, you don’t want to turn into a dust. I have a hand controlled food processor so it was easy for me to just break the clusters apart without turning into dust. If you don’t have a hand controlled food processor crushing the granola in a bag might be your easiest beat.
2.) Place crushed granola in a bowl, add your melted butter and vanilla and mix well.
3.) Once mixed press your crust into a pie tin, you could also use a sheet pan if you wanted a sheet cake. Freeze crust for 15 minutes.
4.) While crust is freezing leave your 6 ProYo pops on the counter to defrost a bit.
5.) After 15 minutes take your crust out of the freezer. In a bowl empty the contents of your ProYo pops. Mix until the ProYo is a smooth consistency. Once smooth pour ice cream into your crust.
6.) Place ice cream cake back into the freezer and freeze for at least 2 hours before serving.
7.) When you want to serve the cake top it with jimmies if you would like and allow to sit on the counter for 5-10 minutes before cutting into pieces.

Thank you to ProYo for sponsoring this post and thank you for supporting this blog. All thoughts and opinions expressed in this post are my own.

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