Thanks to Kroger for sponsoring this Lemon Ice Cream Cake recipe. All opinions are my own.
Make an easy, low calorie lemon ice cream cake with Low Cow Lemon ice cream, graham crackers and a whipped cream topping for dessert tonight.
Pin Lemon Ice Cream Cake here.
I was tickled yellow the other day when I went to Kroger and saw their new Simple Truth Low Cow Lemon Cake ice cream. First the big numbers on the package caught my eye, 240 calories. Second I saw 24 grams of protein per pint. Whoa! Next I saw the “Free From” sticker. Low Cow is non-GMO, no gluten and absolutely no artificial ingredients or preservatives. With this in mind, I promptly put four pints in my cart in order to make a Lemon Ice Cream Cake.
After I got home, I could not wait to try it. Fingers were crossed that it would be rich and creamy with no strange aftertaste. I plunged a spoon into the lemon ice cream and pulled out a big spoonful. The very first thing I noticed was that I could smell lemons. That is a very good start. Next I tasted it. Lemon flavor immediately exploded in my mouth. Oh yum! After that I noticed that Low Cow Lite Ice Cream, did in fact taste like rich and creamy ice cream. Life is good.
Suddenly I could not wait to go back to Kroger to try the other five ingredients. Which should it be? Chocolate, Vanilla Bean, Sea Salt Caramel, Mint Chocolate Chip or Birthday Cake? While I work on that decision, I whipped up this Lemon Ice Cream Cake. This ice cream cake feels like a mix between an ice box cake and a regular ice cream cake. It is made with graham crackers and a homemade whipped cream topping. Low Cow Lemon Cake Ice Cream fills the layers between the graham crackers. Lemon ice cream cake is extremely easy to make.
In fact it was so easy, my little helped me again. You can see her helping in the video below. She is becoming quite a good little cook and fantastic helper. Of course, she really enjoyed taste testing this recipe for me. Lemon Ice Cream Cake got a big thumbs up from her. Moreover, I think she licked her plate. Luckily, I don’t have to feel guilty with her enjoying a slice of this ice cream cake because of better ingredients it is made from. In addition, Low Cow is less expensive than other competitors brands. That is a win-win for me.
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Lemon Ice Cream Cake
- 4 pints Low Cow Yellow Cake Ice Cream softened
- 9 sheets reduced fat graham crackers
- 2 oz. Greek yogurt cream cheese softened
- 3 tbsp. powdered sugar
- 1/4 cup non-fat Greek yogurt
- 2/3 cup whipping cream
Line the bottom of an 8 x 8 inch baking dish with graham crackers.
Spread 2 pints of Low Cow ice cream on top.
Cover with remaining graham crackers.
Spread remaining ice cream on top.
Cover with plastic wrap and freeze for 4 hours.
In a medium bowl, mix together cream cheese, sugar and yogurt.
Beat until smooth.
Slowly beat in whipping cream until soft peaks form.
Top ice cream with whipped cream topping and lemon zest.
To cut the ice cream cake, dip a sharp knife into a glass of warm water between each cut.
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Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy ice cream recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.