Protein Chocolate Peanut Butter Oreo Ice Cream Cake submitted by Tori L.
Makes 6 servings
570 calories / 29F / 54C / 27P / per serving
Protein Ice Cream:
1 can lite coconut milk, chilled
3/4 cup OffBeat Chocolate Peanut Butter Cup
1/4 cup maple syrup
1 serving CSE Brownie Batter Protein Powder
3/4 cup Kodiak Cakes Mix
2 Tbs. OffBeat Powdered Peanut Butter
1 serving CSE Vanilla Protein Powder
1 tsp. baking powder
Dash of sea salt
3 Tbs. OffBeat Chocolate Peanut Butter Cup
2 Tbs. unsweetened applesauce
1/4 cup maple syrup
1/4 cup unsweetened almond milk
1 tsp. vanilla
10 Oreo Thins, divided
Hersey's Simply 5 Chocolate Syrup
1. Add the coconut milk, Chocolate Peanut Butter Cup, and maple syrup to a high-powered blender and blend together until creamy. Pour into a bowl and mix in one scoop of protein powder. Store in the freezer until the cake is ready to be assembled.
2. Preheat the oven to 350 degrees.
3. Mix together Kodiak Cakes Mix, powdered peanut butter, protein powder, baking soda, and salt. Add in egg, nut butter, applesauce, maple syrup, almond milk, and vanilla. Mix until combined.
4. Place six Oreo Thins in a small zip top bag and crush with hands until desired consistency. Mix into the batter.
5. Spray two 6-inch cake pans with cooking spray and divide batter evenly between both pans.
6. Cook for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
7. Remove ice cream from the freezer and assemble the ice cream cake. Take one mini cake pan, filled with cake, and layer one and 1/4 cups of the ice cream and top with the second mini cake. Freeze for at least 3-4 hours, or overnight.
8. When ready to eat, place the cake pan under warm water to help it come out clean and place on a plate.
9. Crush four Oreo Thins in a zip top bag and dump on a plate. Grab the ice cream cake and roll in a circular motion over Oreos crumbs to coat the outside of the ice cream layer.
10. Drizzle with Hersey's Simply 5 Chocolate Syrup and cut into six pieces. Enjoy!