Cookie Dough Crust Ice Cream Cake

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.

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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.

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Cookie Dough Crust Ice Cream Cake

Ingredients

Base

  • 1/4 Cup coconut flour
  • 1/4 Cup raw sunflower seeds
  • 1/2 Cup oats
  • 1 Tbsp ground chia seed
  • 1/8 tsp salt
  • 2 Tbsp coconut oil (room temp)
  • 2 Tbsp water
  • 3 Tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/4 Cup chocolate chips

Filling

  • 2 pints ice cream of choice

Topping

Instructions

  1. For the base: combine all dry ingredients except chocolate chips in your food processor.  Mix well.*
  2. Add all wet ingredients to dry, mix.
  3. Press cookie dough base into a lined 6″ springform baking pan.
  4. Soften ice cream (I just let mine sit out on the counter for a few minutes) and scoop out onto cookie dough base.** Place in freezer.
  5. For the topping, melt chocolate chips and coconut cream in a small sauce pan on low heat.
  6. Remove cake from freezer and pour topping on ice cream filling.  Place cake back in freezer.
  7. Store ice cream cake in freezer and serve frozen.

*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.

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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!

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What ice cream flavors would you use in an ice cream cake?

Enjoy!

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