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Chocolate-Peanut Butter Ice Cream Pint Cake

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Turning ice cream into cake in less than 5 minutes

Ingredients

  • 1/2 pint of chocolate peanut butter Arctic Zero (any ice cream works though)
  • 1/2 cup (56g) pancake mix (I used Bob's Red Mill 10 Grain Pancake & Waffle Mix)
  • 1 1/2 Scoops (45g) chocolate whey protein (I used Isopure)
  • 2 Tbsp Calorie-free/low-calorie chocolate syrup

Toppings (Not included in nutritional calculations)

*Chocolate*

  • 1 Scoop (30g) chocolate whey protein (I used Isopure)
  • 1 - 1 1/2 Tbsp sugar substitute (12-18g) depending on sweetness preference
  • 1 Tbsp (5g) unsweetened cocoa powder
  • 3 Tbsp water

*Peanut Butter*

  • 2 Tbsp (24g) PB2
  • Pinch of sugar substitute
  • Tiny, tiny pinch of salt
  • 3 Tbsp water

As well as

  • Fat-free whipped cream
  • 1 Tbsp semi-sweet mini chocolate chips

Instructions

  1. Melt 1/2 pint in the microwave for 45 seconds to 1 minute

To the melted pint add:

  1. (1/2 cup) (56g) pancake mix (I used Bob's Red Mill 10 Grain Pancake & Waffle Mix)
  2. (1 1/2 Scoops) (45g) chocolate whey protein (I used Isopure)

Mix until cake batter

For some added sweetness add:

  1. (2 Tbsp) (30g) calorie free/low-calorie chocolate syrup (I used Walden Farms)
  2. Mix until syrup combines totally into pint
  3. Microwave for 2-3 minutes
  4. Take a butter-knife and slide it around the edges of your pint to make sure it's cooked all the way through
  5. It's always better to slightly undercook these cakes because they are easily dried out
  6. Plus, it delicious having some warm melted cake to scoop up the fully cooked cake with
  7. Add toppings of choice

Notes

10 Weight Watcher PointsPlus

Nutrition

Find it online: https://www.thedietchefs.com/healthy-chocolate-ice-cream-cake/