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Ice Cream Cake with Circus Animal Crust {Lightened Up} - Food Faith Fitness

Ice Cream Cake with Circus Animal Crust {Lightened Up}

This Ice Cream Cake with Circus Animal Crust is super easy, and made on the lighter side, with a crust that will bring you back to your child hood. It’s great for kids and adults alike! 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 10


For the Crust:

  • 2 Cups Circus Animal Crumbs about 2 heaping cups of full Circus Animals
  • 2 Tbsp Butter Melted

For the Layers:

  • 1 1.75 Quart Container of low fat vanilla ice cream about 6 cups total
  • 8 Oz White chocolate
  • 1 Tbsp Heavy whipping cream
  • 1 Tbsp Canola oil or any very light flavored oil
  • 1 Cup Circus animal crumbs
  • 1 8 oz Package Light Cool Whip
  • Additional cool whip for decorating optional
  • Sprinkles for decorating optional


For the Crust:

  • Lightly spray a 9 inch Spring Form Panwith cooking spray and set aside.
  • In alarge food processor, crush the Circus Animals until they make fine crumbs.
  • In alarge bowl,mix together the Circus Animal Crumbs and the melted butter and mix until the crumbs are well coated.
  • Press the crumbs into the bottom of the spring form pan, making sure you pack them in nice and tight. Freeze for 24 hours.

Prepare the Layers:

  • Thaw 3 1/2 cups of the ice cream until very soft, and spread over the frozen crust. Pop it back into the freezer until its firm.

Circus Animal Layer:

  • Process an additional 1 cup of Circus Animals into crumbs using your food processor.
  • In a large, microwave safe bowl, melt the chocolate at 20 second intervals on a half power setting, stiring between each interval, until smooth.
  • Quickly stir in the heaving whipping cream, oil and the Circus animal crumbs. The mixture will turn very thick, almost like a ganache.
  • Pour over the frozen ice cream layer, spreading quickly to avoid melting the underlying ice cream. Place back in freezer until firm and set.

Final Layer:

  • In a large bowl, thaw the rest of the ice cream until soft and then mix with the cool whip.
  • Pour over the chocolate layer, making sure the top is nice and smooth. Refrigerate until completely firm and set, at least 4 hours - overnight.
  • Decorate with more cool whip and sprinkles, if desired.
  • DEVOUR *


* To serve: let it thaw on the counter for a couple of minutes before slicing, and use a VERY sharp and VERY hot knife to cut the slices, reheating the knife with hot water between each slice.