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This Halloween, Turn Stranger Things Into Healthier Things With This Protein Ice Cream Cake From The Upside Down

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Questify

THIS IS THE ROCKY ROAD QUEST BAR AND IT HAS MAGICAL TASTE POWERS.

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TO CELEBRATE, WE’VE WHIPPED UP SOMETHING SUPERNATURAL TO SATISFY YOUR SWEET TOOTH.

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THE FLAVOR IS SO SCARY GOOD, IT’S ON ANOTHER PLANE OF EXISTENCE

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DON’T WAIT, DIG IN BEFORE THIS CAKE DISAPPEARS LIKE BARB.

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SLIP INTO ANOTHER DIMENSION OF CLEAN EATING WITH THE FULL RECIPE:

NUTRITIONAL INFO (RECIPE CREATED BY JOE CASTRO)

UPSIDE DOWN ICE CREAM CAKE

Yields: 8 servings  | Serving Size:  1 slice

Calories: 175  | Protein: 15g  | Fat: 8g | Net Carb: 8g (1g sugar)

Fiber: 5g | P/CAL: 35%

Prep Time :  30 min  | Cook Time:  20 min | Total Time: 3hrs

Ingredients

CHOCOLATE ICE CREAM

 

1 Rocky Road Quest Bar®

½ scoops Quest® Chocolate Milkshake Protein Powder

¾ cup whole milk

½ unsweetened almond milk

¼ cup zero-calorie sweetener

2 tablespoons unsweetened cocoa powder

2 tablespoons walnuts, chopped

1 tablespoon Lily’s Baking Chips

Pinch of salt

PROTEIN MARSHMALLOW TOPPING

½ scoop Quest® Vanilla Milkshake Protein Powder

3 tablespoons pasteurized egg whites

1 tablespoon zero-calorie sweetener, powder

CAKE

½ scoops Quest® Chocolate Milkshake Protein Powder

½ cups almond milk

½ cups egg whites

1 eggs

6 tablespoons unsweetened cocoa powder

6 tablespoons zero-calorie sweetener

¼ cup almond flour

¼ cup oat flour

1½ tablespoons baking powder

¼ teaspoon kosher salt

FROSTING

½ scoop Quest® Vanilla Milkshake Protein Powder

¼ scoop powdered zero calorie sweetener

3 tablespoons water

2 tablespoons orange food coloring

TOPPING

2 tablespoon walnuts

Method

CAKE

 

  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, add Quest Protein Powder®, almond milk, egg whites, eggs, cocoa powder, sweetener, almond flour, oat flour, baking powder, and salt. Whisk until smooth.
  3. Line the bottom of 6-inch diameter cake pan with parchment paper.
  4. Lightly coat parchment paper with cooking spray.
  5. Pour batter into cake pans.
  6. Bake for 16 to 18 minutes.
  7. Remove and cool for 1 hour.

MARSHMALLOW TOPPING

  1. In a small bowl, add egg whites and using a hand mixer, mix until soft peaks form.
  2. Add in Quest Protein Powder™ and sweetener and continue mixing until stiff peaks form.
  3. Add to a piping bag and pipe dollops onto a baking sheet with parchment and place in freezer for 15-20 minutes.

ICE CREAM

  1. Pre heat oven to 350°
  2. Unwrap Quest Bar™ and crumble onto a nonstick baking sheet.
  3. Bake for 6-7 minutes or until golden brown.
  4. Once cooled add to mini-blender and process to fine powder.
  5. To mini-blender, add Quest Protein Powder™, milk, almond milk, sweetener, and cocoa powder.
  6. Pour into ice cream maker, and follow manufacturer’s instructions.
  7. Then add in chocolate chips, walnuts and marshmallow toppings.
  8. Ice cream should be ready within 15 minutes.
  9. Pour ice cream into a 6 inch round pan lined with plastic wrap
  10. Cover ice cream with another layer of plastic wrap
  11. Freeze for 1-2 hours.

FROSTING

  1. Mix all frosting ingredients together until smooth

ASSEMBLY

  1. Cut cake in half and remove the top
  2. Place the ice cream on top the bottom layer
  3. Place the other half of cake onto the top of the ice cream
  4. Frost the top of the cake with the frosting and push some of the edges to allow to drip down
  5. Sprinkle with the walnuts and serve immediately

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