Chocolate ProYo “Ice Cream” Cake with Peanut Butter Granola Crust by For Love of Carrots

Hands on time30 min
Total time2 hr
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Mid-August is the perfect time for cool desserts and backyard BBQs. But just when we think Summer is starting to wind down, the temperature still seems to be getting hotter! Blogger Kaitlin Crehan from “For Love of Carrots” has created a delicious way to beat the heat with her homemade ProYo Chocolate ‘Ice Cream’ Cake made with a Peanut Butter Granola Crust from Kind Snacks.

Kaitlin might have a thing for carrots and healthy eating, but she also has a special place in her heart for chocolate. Kaitlin has a passion for creating ‘better-for-you’ recipes that fit a healthy and balanced lifestyle. And that’s a BIG part of our mission here at ProYo! Below is Kaitlin’s recipe featuring our Dutch Chocolate variety. Be sure to check out her blog for more inspiration on ways to incorporate healthier ingredients into your diet.

Here is the recipe:

Ingredients: 

– 1 bag of KIND Peanut Butter Granola

– 4 TBS Kerrygold Butter melted
– 1 TBS vanilla
– 2 Boxes (6 pops) ProYo Dutch Chocolate
– optional chocolate jimmies for decoration

Instructions: 
– Put granola in a food processor (or leave in the bag and crush with your fist) pulse granola until all the clusters are gone, you don’t want it to turn into a dust. I have a hand controlled food processor, so it was easy for me to just break the clusters apart without turning into dust. If you don’t have a hand controlled food processor crushing the granola in a bag might be easiest.
– Place crushed granola in a bowl, add melted butter, vanilla and mix well.
– Once mixed, press your crust into a pie tin. You could also use a sheet pan if you wanted a sheet cake. Freeze crust for 15 minutes.
– While crust is freezing, leave your 6 ProYo pops on the counter to defrost a bit.
– After 15 minutes, take your crust out of the freezer. In a bowl, empty the contents of your ProYo pops. Mix until the ProYo is a smooth consistency. Once smooth, pour into your crust.
– Place ice cream cake back into the freezer and freeze for at least 2 hours before serving.
– When you want to serve the cake, top it with jimmies if you would like and allow to sit on the counter for 5-10 minutes before cutting into pieces.
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