Healthified Turtle Ice Cream Cake

Health score
3%
Healthified Turtle Ice Cream Cake
660 min.
12
287kcal

Suggestions


Indulge your sweet tooth without the guilt with our Healthified Turtle Ice Cream Cake! This delightful dessert combines the rich flavors of chocolate and vanilla reduced-fat ice cream with the irresistible crunch of pecans, all drizzled with luscious caramel and hot fudge toppings. Perfect for gatherings or a special treat, this cake serves 12 and is sure to impress your family and friends.

What makes this recipe stand out is its thoughtful approach to health without sacrificing taste. By using reduced-fat ice cream and fat-free toppings, you can enjoy a decadent dessert that fits into a balanced lifestyle. The combination of textures—from the creamy ice cream to the crunchy pecans and the crumbly cookie crust—creates a symphony of flavors that will leave everyone wanting more.

With a total preparation time of just 660 minutes, including freezing, this cake is a fantastic make-ahead option for parties or celebrations. Simply prepare it the night before, and you’ll have a stunning dessert ready to serve the next day. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that’s not only delicious but also a healthier choice. Your taste buds will thank you!

Ingredients

  • 0.3 cup mrs richardson's butterscotch caramel sauce fat-free
  • 0.5 cup chocolate wafers such as nabisco famous crushed finely
  • 0.5 cup topping fat-free hot
  • cups chocolate ice cream softened reduced-fat
  • cups vanilla ice cream softened reduced-fat
  • 0.7 cup pecans chopped
  • tablespoon butter 68% melted

Equipment

  • bowl
  • frying pan
  • springform pan

Directions

  1. In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
  2. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
  3. Spoon and carefully spread fudge topping over ice cream.
  4. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
  5. Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth.
  6. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
  7. To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan.
  8. Cut into 12 wedges.
  9. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

Nutrition Facts

Calories287kcal
Protein7.62%
Fat38.15%
Carbs54.23%

Properties

Glycemic Index
9.71
Glycemic Load
9.39
Inflammation Score
-4
Nutrition Score
6.1847826242447%

Flavonoids

Cyanidin
0.65mg
Delphinidin
0.44mg
Catechin
0.44mg
Epigallocatechin
0.34mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.14mg

Nutrients percent of daily need

Calories:286.88kcal
14.34%
Fat:12.39g
19.07%
Saturated Fat:4.27g
26.68%
Carbohydrates:39.65g
13.22%
Net Carbohydrates:37.96g
13.8%
Sugar:28.8g
32%
Cholesterol:21.22mg
7.07%
Sodium:183.16mg
7.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.57g
11.14%
Manganese:0.43mg
21.54%
Calcium:137.76mg
13.78%
Phosphorus:114.86mg
11.49%
Vitamin B2:0.19mg
11.29%
Copper:0.21mg
10.4%
Magnesium:31.82mg
7.96%
Vitamin A:382.54IU
7.65%
Fiber:1.69g
6.76%
Potassium:228.74mg
6.54%
Vitamin B1:0.09mg
6.22%
Zinc:0.93mg
6.18%
Iron:1.05mg
5.82%
Vitamin E:0.65mg
4.33%
Vitamin B12:0.26µg
4.3%
Selenium:2.74µg
3.92%
Vitamin B5:0.39mg
3.9%
Folate:10.38µg
2.59%
Vitamin B3:0.48mg
2.42%
Vitamin B6:0.05mg
2.31%
Vitamin C:1.03mg
1.25%
Vitamin K:1.15µg
1.09%