Dessert: Cinnamon Toast Crunch Ice Cream Cake

Recipe by Lauren Miyashiro The CTC crust is a game-changer.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Cinnamon Toast Crunch Ice Cream Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

6 c. Cinnamon Toast Crunch Cereal
1 gal. vanilla ice cream, softened
13-16 oz jar dulce de leche
1/2 c. butter, melted

Instructions

Make the crust. Place the cereal in a food processor and pulse until you have fine crumbs. Alternatively, you can crush the cereal in a ziploc bag with a rolling pin (or your hands). Add the melted butter and process (or stir) until combined. The texture should be similar to wet sand.
Build the cake. Press half of the ground cereal-butter mixture into the bottom of an 8-inch springform pan. Spread half of the softened ice cream on top of the crust. Pour dulce de leche on top of the ice cream and carefully spread. Sprinkle the remaining crust on top of the dulce de leche and carefully press down on it with your hands.
Spread the remaining softened ice cream on top of the second cinnamon toast crunch crust layer. Cover with plastic wrap and freeze until frozen, about 6 hours or overnight.
When ready to serve, carefully cut around the pan with a knife to loosen the cake from the springform sides. Remove the springform sides. Take off the plastic wrap and drizzle the top of the cake with dulce de leche. Decorate with more Cinnamon Toast Crunch.

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