Skinny Turtle Ice Cream Cake

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

Suggestions


Indulge your sweet tooth without the guilt with this delightful Skinny Turtle Ice Cream Cake! Perfect for any occasion, this dessert combines the rich flavors of chocolate and vanilla with the irresistible crunch of pecans, all while keeping the calorie count in check. With just 287 calories per serving, you can enjoy a slice of this heavenly cake without straying from your healthy eating goals.

The base of this cake features a crunchy layer of chocolate wafer cookies, providing a satisfying texture that perfectly complements the creamy ice cream layers. The chocolate reduced-fat ice cream is spread smoothly over the crust, followed by a luscious layer of fat-free hot fudge topping and a sprinkle of pecans that add a delightful nuttiness. Topped off with a layer of vanilla reduced-fat ice cream and drizzled with fat-free caramel, this cake is a true showstopper.

Not only is this Skinny Turtle Ice Cream Cake a feast for the eyes, but it’s also a breeze to make. With minimal prep time and a few hours in the freezer, you’ll have a stunning dessert ready to impress your family and friends. Whether it’s a birthday celebration, a summer gathering, or simply a sweet treat to enjoy at home, this cake is sure to be a hit. So grab your springform pan and get ready to create a dessert that’s as delicious as it is guilt-free!

Ingredients

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

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%