It was my husband’s 30th birthday last week and I made him this delicious 4 layered ice cream cake. (You can see the one I made for his last birthday HERE.) His all time favorite dessert is chocolate ice cream with cookie dough chunks, which is exactly what he gets every time we go out for froyo. Keeping this in mind, I created a Cookie Dough Crust Ice Cream Cake: a raw, Vegan cookie dough crust, topped with two different types of chocolate ice cream and finished with a chocolate-coconut fudge. I also added some flaked coconut, bee pollen and grated chocolate for decoration.
The two types of chocolate ice cream I used to make this cake were: Three Twins Organic Bittersweet Chocolate and Straus Family Creamery Organic Dutch Chocolate. You can easily make this cake Vegan by using coconut or nut milk ice cream.
*If you do not have a food processor, you may use a coffee grinder to grind the sunflower seeds into a flour. Add all dry, then wet ingredients in a large mixing bowl.
**If you are using two different ice cream flavors then I suggest adding the bottom ice cream layer to the crust, freezing, then adding the top ice cream layer.
Have you ever made an ice cream cake before? If not…you’re seriously missing out! I have never had a store-bought ice cream cake that comes close to tasting as good as a homemade one. And since summer is just a few days away this is the perfect type of cake to make – no baking required!
What ice cream flavors would you use in an ice cream cake?
I'm Katie - wife to a loving husband & mother to two sweet boys. I am a stay-at-home-mom with a passion for all things health & fitness. I believe in nourishment for the body, mind & soul through eating real food, practicing proper fitness & living without restriction. Join me in creating healthy recipes and learning to live a balanced, fulfilling life!