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Ice cream Cake

Need I say more? Homemade crumble, homemade fudge, quality ice cream. So easy and so good. A summer favourite!


Serves 8-12


Prep: 30

Cook: 0

Total: 30


INGREDIENTs


Cookie Crumble

  • 1&1/2 cups almond flour

  • 1/2 cup arrowroot starch or tapioca

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1/3 cup cocoa powder

  • 1/4 cup coconut sugar

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1/3 cup coconut oil, melted

Hot Fudge

  • 1 can full fat coconut cream (cream part only, save liquid for another use!)

  • 2 cups dark chocolate, chips or chopped bar

  • 2 tbsp coconut oil, butter or ghee (butter will add best flavour!)

  • 1 tsp vanilla

  • pinch sea salt

To Assemble

  • 4 cups quality vanilla bean icecream such as hagendas or I like organic meadows, slightly softened and mixed

  • 4 cups quality chocolate ice cream such as hagenhas or I like organic meadows, slightly softened and mixed

  • 1/4 cup reserved cookie crumbs

  • Drizzle of hot fudge

Directions


To make the hot fudge:


Add chocolate, coconut cream, coconut oil/butter to a medium sized pot over medium-low heat. Stirring frequently until completely melted and smooth. Remove from heat and stir in vanilla & pinch of salt. It may look thin but this is ok! It will thicken as it cools and it will be frozen anyway. Make sure to save some for the topping


To make the cookie crumble:


Pre heat oven to 350'


In a bowl whisk together almond flour, arrowroot starch, coconut sugar, salt, baking soda and cocoa powder. Add in melted coconut oil, maple syrup and vanilla. Stir till dough forms. This doesn't need to be fancy as we are going to be smashing these cookies up anyway. Line a cookie sheet with parchment paper and drop dough by spoonfuls onto the sheet. Bake for 12-14 minutes. Allow cookies to cool and crisp up.


Take all the cookies and crumble with your hands into a large bowl. Or, place in a bag and hit with the back of a wooden spoon then add to a bowl. Next, add a couple tbsp of the hot fudge so it makes a slightly crumbly dough.


To assemble:


In a large springform pan add all except 1/4 cup of the cookie crumb mixture. (we will save some to decorate the top). Press firmly into the bottom of the pan and a little bit up the sides. Next, pour in the hot fudge sauce, spread around evenly with the back of a spoon or spatula. (Be sure to save a few tbsp to drizzle on top to garnish!)


Place in the freezer for at least 60 minutes to allow the fudge to set and cool before adding the icecream on top.


Once set, add slightly softened chocolate icecream, spread evenly as possible. Repeat with the vanilla. Drizzle with remaining hot fudge and sprinkle with cookie crumble.


Freeze for at least 6 hours, preferably overnight before serving.



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