Yummy! Ice Cream Cake

1. Preheat oven to 325F. Spray a 9” spring forn pan with cooking spray and line the sides with bands of parchment paper.
2. Combine all the ingredients for the crust in the bowl of your food processor and process on pulse until well combined. The mixture should hold together when squeezed firmly.
3. If you feel a little bit more moisture is needed, add a little bit more applesauce, one tablespoon at a time, until desired texture is achieved.
4. Transfer to reserved baking pan and press firmly to the bottom to form a crust. Set aside.

1. In the bowl of your food processor (you might want to give it a quick rinse) add cottage cheese and date paste and process until smooth. Add cream cheese and yogurt and again, process until smooth.
2. Add cocoa powder and carob powder give that a spin until well incorporated.
3. Add eggs, one at a time, then egg whites, lemon juice and vanilla extract. Sprinkle arrowroot over batter and resume processing until well blended.
4. Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 55 minutes.
5. After 55 minutes, turn off the heat, crack the door open and allow the cake to cool for a couple of hours.
6. Remove cake from the oven and cool to room temperature, then transfer to refrigerator to chill completely, at least 6 hours but preferably overnight.

1. Add all the ingredients to the bowl of your food processor and process until smooth and creamy.
2. Pour over chilled cake (remove from pan first!) and spread evenly with a spatula.
3. Garnish with whole and crushed toasted hazelnuts.
4. Slice with a warm blade for easier cutting.

Source : allrecipes.Com