This weekend was my sisters 17th birthday so to celebrate I created this healthy version of an ice cream cake. I wanted to make a cake that incorporated all things she loves, which would be chocolate, ice cream and sprinkles ( she has a big sweet tooth), but I wanted to find a way to make this combination of ingredients still tasty but clean and a dessert you do not have to feel guilty about eating... this is what I came up with. Happy Birthday baby sis!
What You'll Need:
Black Bean Brownie Crust:
1 can black beans
3 tbsp. coconut flour
3-4 tbsp. cocoa powder
1/2 cup shredded zucchini
1/3c unsweetened apple sauce
1/3 cup natural maple syrup
1/3 cup coconut oil ( melted)
2 tsp. vanilla
1/4 tsp. baking powder
pinch of salt
3 tsp. stevia
Frozen Yogurt Layer:
1 tube vanilla frozen yogurt
1/3-1/2 cup candy/ nuts or whatever you choose ( I chose reese pieces!)
sprinkles
1. Preheat oven to 350 F. Mix all ingredients in a food processor, spread mixture into a 8x8 inch spring form cake pan. Bake for 35 mins, remove from oven and allow to cool completely.
2. Allow vanilla frozen yogurt to sit at room temperature for about 10 minutes to unthaw. Place about half the tube of frozen yogurt in a bowl, mix in your nuts/candy. Spread mixture over black bean brownie base, top with a generous amount of sprinkles and place in the freezer until ready to serve!
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