Pink Lemonade Ice Cream Cake
Treat your friends to a sweet taste of summer any day of the year.
- 51 reduced-fat vanilla wafers, divided
- 3 tablespoons stick vegetable oil spread (70% fat), melted
- 2 cups fat-free, no sugar added vanilla ice cream, softened
- 1 can (6 ounces) frozen pink lemonade concentrate, thawed (3/4 cup)
- 1 container (12 ounces) frozen fat-free whipped topping, thawed, divided
- Garnish (optional)
- Lemon slices
- Pink sugar crystals
- Mint leaves
Lightly spray Springform Pan with nonstick cooking spray. For crust, place 32 of the wafers in resealable plastic bag; crush into fine crumbs using Baker's Roller®. Place crumbs in Small Batter Bowl. Add melted vegetable oil spread; mix well. Press crumb mixture into bottom of pan. Line inside of pan with remaining wafers, slightly overlapping and with rounded side of wafers next to collar.
For filling, combine ice cream and lemonade concentrate in Classic Batter Bowl. Beat until smooth with Stainless Whisk. Fold in 3 cups of the whipped topping using Classic Scraper. Pour mixture into crust. Freeze until firm, at least 3 hours.
When ready to serve, place dessert in refrigerator 15 minutes before slicing.
- 16 servings
Nutrients per serving:
Calories 140, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 95 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit (2 carb)
Do not substitue frozen yogurt for this ice cream in this recipe.
While preparing the crust, place ice cream in the refrigerator to soften, about 20 minutes.
To make sugared lemon twists for garnishing, cut lemon into slices using Utility Knife. Make one cut to center of each lemon slice. Roll rind of lemon in sugar crystals. Gently twist cut ends in opposite directions.
Use the Ice Cream Scoop to easily scoop ice cream.