Mint Chocolate Chip Ice Cream Bars

• Prep Time
  20 minutes 
• Freeze Time 
  3-4 hours
• Makes
  9 servings

Ingredients:

For the base:

• 9 graham crackers (one sleeve)
• ½ cup melted unsalted butter (one stick)
• 1/4 cup Nuts ’N More Cocoa Hazelnut Spread

For the ice cream layer:

• 6 cups vanilla ice cream of choice
• 1.5 cups semi-sweet chocolate chips
• 1 tsp green spirulina powder or green food coloring (optional, for color)
• 1 tsp peppermint extract

 

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Directions:

1. Lightly spray a square 8x8 baking dish with cooking spray, then line with parchment paper and set aside.

2. Remove a tub of vanilla ice cream from the freezer and set on the counter to thaw.
3. Add the graham crackers to your blender and blend into a flour-like consistency.
4. Pour into a medium bowl and add melted butter and Cocoa Hazelnut spread, stirring to combine.
5. Scrape the mixture into the bottom of the square baking dish and use a rubber spatula to press it down into a firm, even layer.
6. In a large bowl, measure out 6 cups of the thawed ice cream.
7. Add the spirulina and peppermint extract and stir to combine.
8. Gently fold in the chocolate chips, then pour the ice cream over the base and spread evenly.
9. Top with additional chocolate chips if desired, then place in the freezer for 3-4 hours or overnight.
10. Once ready to serve, cut into 9 square bars. Spread a little whipped cream on top if desired, and enjoy!

 

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Macros:

Calories: 537

Carbs: 57

Fat: 38

Protein: 10