Craving a decadent dessert but worried about your diet? Prepare to have your sweet tooth satisfied without the extra calories! This revolutionary Ice Cream Cake Dieters Version is about to change everything you thought you knew about healthy desserts. Imagine diving into layers of creamy, rich ice cream with a chocolatey cookie crust, all while staying true to your fitness goals. This isn't just a dessert - it's a game-changing culinary miracle that proves you can have your cake and eat it too!
Prep Time: 15 mins
Cook Time: -
Total Time: 240 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 package low-fat chocolate sandwich cookies
- 1/4 cup light butter, melted
- 1 quart low-fat vanilla ice cream
- 1 quart low-fat chocolate ice cream
- 1/2 cup sugar-free hot fudge sauce
- 1 cup light whipped cream
- Fresh berries for garnish
Instructions
- Begin by gathering all your ingredients: 1 package of low-fat chocolate sandwich cookies, 1/4 cup of light butter (melted), 1 quart of low-fat vanilla ice cream, 1 quart of low-fat chocolate ice cream, 1/2 cup of sugar-free hot fudge sauce, 1 cup of light whipped cream, and fresh berries for garnish.
- In a mixing bowl, crush the low-fat chocolate sandwich cookies into fine crumbs. You can use a food processor for a finer texture or place the cookies in a zip-top bag and crush them with a rolling pin.
- Once the cookies are crushed, pour the melted light butter over the cookie crumbs. Mix well until the crumbs are evenly coated and resemble wet sand.
- Take a 9-inch springform pan or a similar cake pan and press the cookie mixture evenly into the bottom to form the crust. Use the back of a measuring cup or your hands to pack it down firmly. Place the crust in the freezer for about 15 minutes to set.
- While the crust is setting, allow the low-fat vanilla ice cream and low-fat chocolate ice cream to soften at room temperature for about 10-15 minutes until they are spreadable.
- After the crust has set, remove it from the freezer. Start by spreading the softened low-fat vanilla ice cream evenly over the crust. Use a spatula to smooth it out and make sure it reaches the edges of the pan.
- Next, drizzle half of the sugar-free hot fudge sauce over the vanilla layer. Use a knife or spatula to gently swirl it into the ice cream for a marbled effect.
- Now, add the softened low-fat chocolate ice cream on top of the vanilla layer. Again, spread it evenly and smooth it out.
- Drizzle the remaining sugar-free hot fudge sauce over the chocolate layer and swirl it in as before.
- Once all the layers are assembled, cover the cake with plastic wrap and place it back in the freezer. Allow it to freeze for at least 3 hours, or until it is firm.
- When you are ready to serve, remove the ice cream cake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly for easier slicing.
- Carefully remove the sides of the springform pan. Use a sharp knife to cut the cake into 8 slices.
- Top each slice with a dollop of light whipped cream and garnish with fresh berries for a colorful and delicious presentation.
- Enjoy your Ice Cream Cake Dieters Version as a delightful, guilt-free dessert!
Tips
- Softening Technique: Let your ice cream sit at room temperature for exactly 10-15 minutes before assembling. This ensures smooth, easy spreading without melting completely.
- Crust Perfection: When pressing the cookie crumb crust, use the bottom of a measuring cup to create a compact, even base that will hold together beautifully.
- Swirling Secrets: When adding hot fudge sauce, use a gentle swirling motion with a knife to create beautiful marbled effects without overmixing.
- Freezing Wisdom: Allow at least 3-4 hours of freezing time to ensure the cake sets properly and maintains its layered structure.
- Serving Hack: Let the cake sit at room temperature for 10 minutes before slicing to make cutting easier and prevent cracking.
- Garnish Like a Pro: Fresh berries not only add a pop of color but also provide extra nutrition and a burst of fresh flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
