Take Advantage of the Long Weekend and Whip Up This Labor Day Ice Cream Cake

Take Advantage of the Long Weekend and Whip Up This Labor Day Ice Cream Cake



We know, we know, it’s Labor Day — it’s supposed to be about sales and backyard barbecuing, saying goodbye to summer and being thankful for Labor pioneers. Who wants to make a cake, right? Well, we thought you’d say that, so we’re gifting you with a recipe that you can make the day before Labor Day, so all you have to do on your free day is enjoy (and share some cake with others, of course).

Take a look at the full recipe below:

 

NUTRITIONAL INFO

LABOR DAY ICE CREAM CAKE

Yields:  8 Servings |  Serving Size: 1 slice

Calories: 140 | Protein: 12g  | Fat: 6g | Net Carbs: 11g 

Total Carb: 20g 

Prep Time: 30 mins  | Freeze Time:  2 hrs  | Total Time: 2 1/2 – 3 hours

Ingredients

  • 1 Quest Chocolate Hazelnut Protein Bar
  • 2 tbsp quick oats
  • 1 tbsp zero cal sweetener
  • 2 tbsp unsweetened cocoa powder
  • 1 scoop Quest Chocolate Milkshake Protein Powder
  • 1/4 tsp salt
  • 2 tbsp butter, melted
  • 1 egg, large
  • 1 pint vanilla low-cal ice cream (your choice of brand)
  • 1/2 cup mixed berries

Method

  1. Preheat the oven to 350 degrees F and prepare a 7×4 inch (or similar size) loaf pan with parchment paper (trust us, it’s easier later). Also prepare a separate baking sheet with parchment paper.
  2. Place the unwrapped Chocolate Hazelnut bar on the baking sheet and bake for 4-5 minutes. Remove and let cool completely.
  3. Once cooled, break the bar into pieces and place them into a nutribullet or blender along with the oats and blend until fine crumbles form.
  4. Transfer the mix to a mixing bowl and add in the sweetener, cocoa powder, protein and salt and mix until combined.
  5. Add in the melted butter and egg and stir until a dough forms.
  6. Transfer the dough to the prepared pan and bake for 8-9 minutes.
  7. Remove and let cool completely.
  8. Once cooled, removed the brownie and parchment paper from the pan.
  9. Line the pan with the plastic wrap and place the brownie back into the bottom.
  10. Cover the brownie with ice cream in a smooth layer and place in the freezer for 2 hours.
  11. Top with berries and dig in!
  12. *If frozen solid, let the cake sit at room temperature for 10 minutes before serving.

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