Vanilla ice cream sandwiched in between crunchy peanut butter and dark chocolate oat crust makes this the easiest and most fun dessert I’ve made in a while. Give the summer one last hurrah with this easy dessert before you break out the pumpkin and cranberries for the holiday baking season!
Like many other people, I have a well-documented love of ice cream. If you hang out with me on Instagram, you’ve seen evidence of this countless times. This ice cream cake comes together in just a few minutes and it’s almost ridiculously easy to make! We snacked on it late one night and then I made another one the next day just to share with you.
Ingredients
- 1 cup Peanut Butter & Dark Chocolate Nature ValleyTM Protein Granola
- 1 1/2 cups vanilla ice cream freshly churned or softened almost enough to stir
Instructions
- Pour half the granola into a small 5" springform pan. Spread it out in a layer to cover the bottom of the pan. Scoop the ice cream on top and gently spread it across the pan clear to the sides. Top with the remaining granola and press lightly into the ice cream. Freeze until firm, about 2 hours or overnight. Enjoy
Notes
I used Nature ValleyTM Peanut Butter & Dark Chocolate Protein Granola to make this fun little cake and I used the Honey & Oat variety as a deliciously crunchy topping over a Summer Berry Salad. We loved it over Crock-Pot Baked Apples and Yogurt Parfaits too.
I’m a DIY person for many foods. However, when I can read everything on the ingredient list and also have the benefit of an easy protein packed topping for snacks and meals throughout the day, I’m all in favor of it!
Disclosure: This blog post is sponsored by Nature ValleyTM Protein Granola via Burst Media. All opinions are my own. Comments submitted may be displayed on websites owned by the sponsoring brand. Thank you for supporting the brands I love that help make this site possible. Check out #NatureValleyGranola on Twitter and on Facebook for more fun ideas too!
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