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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delightful and healthy way to serve an ice cream and cake dessert Ingredients:
1 cup ground hazelnuts |
1/2 cup nonfat dry milk |
3 tablespoons unsweetened cocoa powder |
1 tsp. baking soda |
1 cup splenda |
1/2 tsp. salt |
5 tablespoons canola oil |
1 tablespoon cider vinegar |
1 cup cold water |
1/2 gallon vanilla ice cream , low fat |
Directions:
1. Preheat the oven to 350 F
2. In a bowl combine the hazelnuts, protein powder, cocoa, baking soda, Splenda, and salt.
3. Combine the oil, vinegar, and water in a separate bowl.
4. Mix together all ingredients and pour into a 9 x 9 baking dish that has been sprayed with a non stick spray and bake for 30 minutes. After baking is complete, allow cake to cool, then grind the cake in a food processer to make a dirt like substance.
5. The cake is then pressed into the sides of a clear glass or plastic 6 oz. cup or flower pot. The cup is then filled with softened ice cream , then sprinkle a small amount of cake dirt on the top of the ice cream and freeze until serving time. Insert a 2 inch section of a drinking straw into the center of the flower pot , then place a small flower , like a daisy into the straw before serving.
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