Cookie Dough Ice Cream Cake.
Ingredients
- 2 cups oat flour
- 1/2 cup cashew butter
- 1/4 cup honey
- 3 tablespoons salted butter, at room temperature
- 1 tablespoon vanilla extract
- 1/3 cup mini chocolate chips
- 1 box (9 ounces) chocolate wafer cookies
- 6 tablespoons salted butter, melted
- 3 pints chocolate vanilla ice cream
- 1/3 cup chocolate fudge sauce
- 12 ounces dark, semi-sweet, or milk chocolate mini chips or chips
- 1 tablespoon coconut oil
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Instructions
- 1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor with 1 tablespoon of water. Mix in the chocolate chips.
- 2. To make the cake. Line an 8-inch springform pan with parchment paper.
- 3. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Remove 1/4 cup of the crumbs and set aside. Press the remaining crumbs into the bottom of the prepared pan and about a 1/2-inch up the sides. Be sure to pack it in tightly. Freeze 10 minutes
- 4. Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough into the bottom of the frozen crust. Spread the ice cream over the cookie dough in an even layer. Push the cookie dough balls into the ice cream.
- 5. Pour over the fudge and cover with chocolate cookie crumbs. Cover and freeze for 4 hours or preferably overnight.
- 6. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Freeze until firm.
- 7. Remove the cake from the freezer 5 minutes before slicing, slice and serve immediately.
Source
Original recipe: View Original