Sun Cups Ice Cream Cake


 Chocolate Graham Cracker Crust

  • 5 oz. Graham Cracker substitute that works best for you, finely ground
  • ¼ C. plus 2 Tbsp. Brown Sugar
  • 2 Tbsp. Unsweetened Cocoa Powder
  • 1/4 tsp. Salt
  • 1/3 C. Soy-free butter spread, melted
  • 1/2 tsp. Vanilla Extract


  1. Preheat oven to 350 degrees.
  2. Blend the graham crackers, brown sugar, cocoa powder and salt in a blender until fine.
  3. Add the melted soy-free butter spread and vanilla extract. Blend to combine.
  4. Press the mixture into a standard springform pan.
  5. Bake the crust for 15 minutes and then allow it to cool completely.
  6. Combine the softened frozen dessert with ½ C. chocolate chips.
  7. Pour the frozen dessert mixture into the cooled crust and freeze overnight.
  8. Drizzle the frozen cake with melted Chocolate Chips and Sunbutter.
  9. Garnish with Dark Chocolate Sun Cups Minis.



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