Chocolate Chip Cookie Ice-Cream Cake

Prep 30 mins
Bake 10 mins
Makes 9” cake, Serves 12 

Who doesn’t love ice cream cake?  This decadent cake combines a fresh chocolate chip cookie crust with creamy coconut ice cream that’s topped with a salted chocolate candy shell.  The walnuts are a delicious way to add extra Omega-3 fatty acids, protein and fiber.  

I made this recipe for my BF's birthday and it was a party favorite.  It’s deceivingly easy to make, low in carbs, stores well in the freezer for weeks and your guests will never believe it’s gluten, dairy and sugar-free.  

I whipped up the chocolate chip cookie dough recipe in 10 minutes, then made cookies with the leftover dough later in the week (you’ll only need about half the dough for the cake crust).  Make sure the bowl of your ice cream churn is frozen solid before churning.  Don’t let 3 layers intimidate you, I made this entire cake in less than 35 minutes and it was worth every second:)

 

 
Directions: 
Preheat the oven to 350 degrees.  Line the bottom of a 9” springform pan with parchment paper, then grease the bottom and sides well. 
 
Press the cookie dough evenly into the bottom and halfway up the sides of the springform pan. Bake for about 10 minutes until the edges of the cookie crust are golden.  Remove from the oven and let it completely cool. 

Put all ice cream ingredients in a Nutribullet or high-speed blender for 1 minute until fluffy and smooth.  Transfer mixture to the frozen bowl of your ice cream churn.  Churn for 20-25 minutes until semi-firm.  Spread the ice cream evenly into your cooled cookie dough crust, then transfer to the freezer.  

In a saucepan, over medium heat, combine the chocolate chips and coconut oil. Once warmed and well combined, mix in the walnuts and remove from the heat. Top the frozen ice cream with the melted chocolate and walnut mixture and sprinkle with the flaked sea salt.  

Store in the freezer until firm.  Slice and serve.