Orange-zucchini ice cream cake

Ingredients:

• 2 cups of shredded zucchini
• 1/2 cup of flour
• 1/2 tsp of baking powder
• 1/2 tsp of cinnamon
• 2 eggs
• 1/2 cup of sugar
• 1/2 cup of melted butter
• 1 tsp of vanilla extract
• 1 tsp of orange zest
• 1 quart of vanilla ice cream, softened
• Crushed graham crackers

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Squeeze out any excess liquid from the shredded zucchini. In a bowl, mix together zucchini, flour, baking powder, and cinnamon.
3. In a separate mixing bowl, beat eggs and sugar until light and fluffy. Add in melted butter, vanilla extract, and orange zest. Mix well.
4. Mix in the zucchini mixture to the egg mixture until well combined. Pour mixture into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Once the cake has cooled, spread the softened vanilla ice cream over the top of the cake. Sprinkle crushed graham crackers on top.
6. Freeze the cake for at least 3 hours or overnight.
7. Before serving, let the cake sit out at room temperature for 5-10 minutes to soften slightly.

Verdict:

This Orange-zucchini ice cream cake is a unique twist to a classic dessert. The orange flavor pairs perfectly with the zucchini and adds a refreshing touch. The vanilla ice cream and graham crackers make it taste like a dreamy summer dessert.

Serving suggestions:

Serve this delicious cake with fresh berries on top and a dollop of whipped cream. For an extra special touch, drizzle honey over the top before serving.