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Lemon Bar Ice Cream Cake
A lightened up version of Lemon Bars, this sweet frozen treat will win your summer guests and leave you feeling satisfied and satiated!
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Course:
Dessert
Cuisine:
American
Prep Time:
25
minutes
minutes
Cook Time:
0
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
cakes
Calories:
409
kcal
Author:
Liz Shaw
Ingredients
▢
1
cup
oats
▢
1/2
cup
raw almonds
▢
2
tablespoons
canola oil
or oil of choice
▢
1
tablespoon
agave
optional
▢
2
cups
lemon ice cream
▢
1
tablespoon
crushed almonds
Instructions
In a food processor, combine oats, almonds, oil, and agave and pulse until coarse like consistency is formed.
Line 4 ramekins with wax paper and firmly press 2 tablespoons or so of the mixture into the bottom of the dish. Freeze for 20 minutes.
Remove ice cream 10 minutes before crust is ready to be used to let thaw.
Portion lemon ice cream on top of the cookies, then freeze.
Freeze again and enjoy at your leisure!
Nutrition Facts
Lemon Bar Ice Cream Cake
Amount Per Serving
Calories
409
Calories from Fat 198
% Daily Value*
Fat
22g
34%
Saturated Fat 4g
20%
Cholesterol
21mg
7%
Sodium
58mg
2%
Potassium
374mg
11%
Carbohydrates
44g
15%
Fiber 5g
20%
Sugar 21g
23%
Protein
11g
22%
Vitamin A
340IU
7%
Vitamin C
1mg
1%
Calcium
186mg
19%
Iron
2mg
11%
* Percent Daily Values are based on a 2000 calorie diet.
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