Healthy S'mores Ice Cream Cake
Healthy S'mores Ice Cream Cake
Ice cream cake is a go-to for birthdays, summertime snacks, and anytime you have something to celebrate. Healthify your ice cream cake with this indulgent-feeling but healthy-for-you alternative.The secret? We use Halo Top low-calorie ice cream.This recipe was created by registered dietitian Liz Shaw, MS RDN CLT.
Servings
8
Ingredients
- 1 pint halo top vanilla bean
- 1 pint halo top chocolate
- 1 cup light whipped cream
- 1/4 cup marshmallow cream
- 4 sheets honey graham crackers, broken into rectangles
- 4 sheets chocolate graham crackers, broken into rectangles
- 1/3 cup mini marshmallows
- 1/4 cup cinnamon or graham cracker cereal (or crushed graham crackers)
- 1 tablespoon sweetened cacao nibs
- 1 tablespoon chocolate sauce
Directions
- Remove Halo Top flavors from freezer and let defrost for minimum 15 to 20 minutes. Once Halo Top has softened enough to easily spread like a frosting, begin making the cake.
- Mix the whipped cream with the marshmallow cream. Set aside.
- Line an 8-by-4-by-2 1/2-inch loaf pan with parchment paper.
- To the bottom of the pan on top of the parchment, place the honey graham crackers until two even layers have been set.
- Using a spatula, spread the softened Halo Top Vanilla Bean over the crackers.
- Next, add a thin layer (approximately 1/4 cup) of the whipped marshmallow cream over the top.
- Place the chocolate graham crackers in two even rows on top.
- Then, spread the pint of the Halo Top Chocolate until an even layer has formed. Top with another layer (approximately 1/3 cup this time) of the marshmallow whipped cream.
- Place in the freezer for at least 2 hours and set the remaining marshmallow whipped cream in the fridge.
- Remove the marshmallow whipped cream about 20 minutes before you take out the cake from the freezer to finish the frosting layer.
- Using a spatula to support the bottom of the cake, turn pan upside down and remove the cake. Place on a plate and gently remove parchment paper.
- Complete frosting the sides of the cake with the remaining marshmallow whipped cream using a spatula until all sides are uniform. Set back in the freezer for another 1 to 2 hours.
- When ready to serve, lightly torch mini marshmallows until browned using a kitchen torch (or a lighter).
- Place marshmallows on top of the cake, topping with graham cracker cereal, cacao nibs, and a drizzle of chocolate sauce. Enjoy!