1cupPeanut Butter & Dark Chocolate Nature ValleyTM Protein Granola
1 1/2cupsvanilla ice creamfreshly 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
These cakes can be made in a small springform pan, the way I made them, or the recipe can be halved for individual ramekins. You can also triple or quadruple the recipe to fill a full-size (8" - 10") springform pan, depending on how tall you'd like the cake to be.