It’s the middle of Summer and it’s hot, hot, hot! For the rest of the Summer, I’ve decided to post a couple of cool low calorie treats for you and I’ve got some good ones lined up. This is a recipe I adapted to make more Weight Watcher friendly/low calorie from Better Homes and Gardens. They used banana ice cream.

Crust

This ice cream fruit pizza uses cereal as the crust. That totally blew my mind for some reason because I was thinking that the crust needed to be baked in the oven or it would be rock hard in the freezer. The crust is a no-bake crust and all you do is stir together the cereal, oil, and honey. Then shape it into a pizza crust. There are two ways you could go about making this crust. The way I showed you how to do it in the video, is by spreading the crust out onto a sheet pan and shaping it into a circle. Another way you could make this crust is by pressing the cereal mixture down into a pie tin.

Ice Cream Layer

Next is the ice cream. The possibilities are endless and I decided to go with Halo Top Dairy Free vanilla ice cream. I’m dairy free, but feel free to substitute any other kind of ice cream. Other good choices would be chocolate and strawberry.

The toppings I chose to use were blueberries, raspberries, kiwi, and bananas. You know those really pretty pies you see on Instagram or cake slices with different toppings on it? This is your chance to go all out and have every slice be a different topping!

Other toppings to use:

Nuts

Cherries

Coconut Flakes

Chia Seeds

Cocoa Nibs

Chocolate Chunks

Candy Bars cut into chunks

Ice Cream Fruit Pizza

Author: Jenna

Print Recipe

Scale

Ingredients

1 pint of Halo Top Dairy-Free Ice Cream (Vanilla)

2 cups of cocoa rice cereal such as Cocoa Pebbles

2 tablespoons of honey

2 tablespoons of coconut oil

Toppers, such as berries, sliced fruit, chocolate, nuts, etc… (see notes)

Instructions

For the crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal, oil, and honey. Spread into a 10-inch circle in prepared pan. Freeze for 5 to 10 minutes. While the crust is in the freezer let the pint of ice cream sit out for 10 minutes.

Spread ice cream over crust to within 1 inch of the edges and add the toppers. Freeze for 20 to 30 minutes or until ice cream is nearly firm.

Notes

For my toppers, I used 1/2 cup of raspberries, 1 sliced banana, 1 Hershey’s Dark Chocolate mini candy bar (cut up into pieces), pistachios, 1/4 cup of blueberries, and 1 kiwis. Or like the blog post said, use your own toppings!

Makes 8 servings

8 smart points (without toppings)