This sponsored post is written by me on behalf of Kroger. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
I am a huge fan of all things lemon. Cookies, bars, candies, cupcakes, and of course cake and ice cream. This dessert is the ultimate dream for lemon lovers like myself. From the cake to the frosting and even the ice cream in between! Lets talk about the ice cream shall we? I’m so excited to share with you that Kroger’s Simple Truth has just launched a brand new line of low calorie & protein packed ice creams!!! It’s called Low Cow and you’ve not only got one but SIX options to choose from: Chocolate, Vanilla Bean, Sea Salt Caramel, Lemon Cake, Mint Chocolate Chip, and Birthday Cake. For this Lemon Lovers Ice Cream Cake I opted to go with the Lemon Cake and the Vanilla Bean.
What I love about Simple Truth Low Cow Ice Cream is that it’s PACKED with protein (24g per pint) WITHOUT the chalky aftertaste. It’s totally rich and creamy which means you won’t even be able to tell that it’s better for you. Score! Plus, it has 80% less fat and 60% fewer calories than regular ice cream. I’ve been wanting to make an ice cream cake for quite some time and my only hesitation was that I wasn’t quite sure how to make it a little healthier, but when I stumbled upon the new Low Cow Ice Cream I knew that it was my ticket. Who knew an ice cream cake could be packed with protein? I certainly didn’t but was pleasantly surprised!
Next time you’re at your local Kroger – the ONLY place you’ll find the Simple Truth Low Cow Ice Cream – you may want to snag you a carton (or six) – and at a price that’s better than competitive ice creams you’d be silly not to!
Lemon Lovers Ice Cream Cake
Calling all lemon lovers, this lemon ice cream cake screams summer with the most delicious lemon cake sandwiched between a layer of lemon ice cream and a layer of vanilla bean ice cream covered in light and fluffy lemon whipped cream frosting!
- 1 1/2 sticks unsalted butter softened
- 1 1/2 c. granulated sugar
- 4 large eggs room temperature
- 2 1/2 c. cake flour
- 1/2 tsp. salt
- 2 1/2 tsp. baking powder
- zest of 2 lemons
- 1 1/4 c. whole milk
- 2 tbsp. vegetable oil
- 2 tsp. lemon extract
- Zest of one lemon
- 1 carton Simple Truth Low Cow Lemon Cake Ice Cream
- 1 carton Simple Truth Low Cow Vanilla Bean Ice Cream
Lemon Whipped Cream Frosting
- 2 1/4 c. heavy whipping cream
- 2 c. powdered sugar
- 1/2 tsp. lemon extract
- Sprinkles optional
Preheat the oven to 350 degrees. Grease and flour four 6-inch pans; set aside.
In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk.
In a separate bowl, add the milk, vegetable oil and lemon extract. Whisk.
In the bowl of a stand mixer, beat the softened butter until lightened in color and smooth (approx. 2 minutes). Gradually add the sugar and mix on medium speed 4 to 5 minutes until light and fluffy. Add eggs one at a time, mixing until well incorporated after each. Alternating, add the flour mixture and the milk mixture. Begin and end with the flour. Mix until combined and smooth, being careful not to over mix.
Pour batter into prepared pans, smoothing the tops with the back of a spoon. Bake 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans 10 minutes then turn onto cooling rack to cool completely.
Lemon Whipped Cream Frosting
Whip the heavy whipping cream, powdered sugar, lemon extract and lemon zest until stiff peaks form. Be careful not to over whip.
Wash and dry one of the 6-inch cake pans used to bake the cake layers. Line with saran wrap leaving 2-3 inches overlapping the sides. If necessary, cut the dome off of each cake layer (you will use three layers of cake for this recipe).
Place one cake layer into the bottom of prepared pan. Spread evenly with softened Simple Truth Low Cow Lemon Cake Ice Cream. Top with another layer of cake. Spread evenly with softened Simple Truth Low Cow Vanilla Bean Ice Cream. Top with final cake layer. Cover with saran wrap and freeze cake until firm.
Frost the outside of the cake with the whipped cream, then pipe a border around the top edge. Top with sprinkles if desired.
Freeze cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.
Cake recipe used from: My Cake School | https://www.mycakeschool.com/recipes/lemon-scratch-recipe/
Frosting recipe adapted from: Life Love & Sugar | http://www.lifeloveandsugar.com/2016/08/24/banana-pudding-ice-cream-cake/