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Ice Cream Cake - PCOS-Friendly Recipe

Ice Cream Cake
Servings: 8
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 2 1/2 pints ice cream
  • 3/4 cup honey roast peanuts
  • 1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
  • 2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
  • 150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
  • Butterscotch sauce
  • Chocolate sauce

Instructions

  1. Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
  2. Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
  3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
  4. Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
  5. Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
  6. Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
  7. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Honey, Nuts.

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