Chickpea Cookie Dough Homemade Ice Cream Cake
User Reviews
5.0
3 reviews
Excellent
Chickpea Cookie Dough Homemade Ice Cream Cake
Report
This decadent dessert layers homemade chocolate cake with ice cream and an irresistible chickpea cookie dough!
Share:
Ingredients
For the Cookie Dough:
- 1 ounce can reduced-sodium chickpeas drained and rinsed
- 1/2 cup natural peanut butter
- 6 tablespoons powdered sugar
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 pinch sea salt
- 3 tablespoons mini chocolate chips
For the Cake:
- 3/4 cup avocado (180g or about 2 whole) mashed
- 6 tablespoons honey
- 1/2 tablespoon vanilla extract
- 3 large eggs separated into yolks and whites
- 2 ounces dark chocolate roughly chopped
- 6 tablespoons coconut flour (33g) sifted
- 6 tablespoons tapioca starch (45g)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 pints chocolate ice cream lightly softened (not runny)
- chocolate sauce for serving, optional
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and generously oil the sides.
- In a large food processor, combine the chickpeas, peanut butter, powdered sugar, honey, vanilla extract, cinnamon, and salt. Blend until smooth, stopping occasionally to scrape down the sides.
- Transfer the mixture to a bowl and fold in the mini chocolate chips. Place the dough in the freezer to firm up while preparing the cake.
Bake the Cake:
- In a large bowl, use an electric hand mixer to blend the mashed avocado until really smooth.
- Add the honey, vanilla extract, and egg yolks to the avocado. Mix until the ingredients are creamy and well combined.
- Melt the dark chocolate in a microwave-safe bowl in the microwave on 50% power, stirring every 30 seconds until smooth. Stir the melted chocolate into the avocado mixture and mix well.
- In a separate bowl, combine the coconut flour, tapioca starch, baking soda, and sea salt. Stir this dry mixture into the wet ingredients, then use the electric hand mixer to blend until fully combined.
- Wash and dry the mixer beaters thoroughly. In another bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain.
- Pour the batter into the prepared springform pan. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature in the pan before transferring it to a wire rack to cool completely.
Assemble the Cookie Dough Balls:
- Using a 1/2-teaspoon measure, scoop the chilled cookie dough and roll it into small balls. Place the balls on a parchment-lined baking sheet and freeze until solid.
Assemble the Ice Cream Cake:
- Carefully slice the cooled cake horizontally into two even layers using a sharp knife. Place one layer in the bottom of the springform pan and wrap the inside of the pan with a cake collar to keep the ice cream from oozing out.
- Lightly soften two pints of ice cream by beating it with an electric hand mixer in a large bowl until light and airy. Spread half of the softened ice cream over the cake layer in the pan.
- Scatter 3/4 cup of the frozen cookie dough balls over the ice cream. Spread the remaining two pints of softened ice cream over the cookie dough layer.
- Place the second cake layer on top, then repeat the process with the remaining cookie dough balls. Freeze the assembled cake for at least 8 hours or overnight.
To Serve:
- Remove the springform pan sides and the cake collar. Let the cake stand at room temperature for 15 to 20 minutes to thaw slightly.
- Slice the cake, drizzle with chocolate sauce (if desired), and serve immediately!
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
48.4g
(16%)
Protein
16g
(32%)
Fat
14.6g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2.2g
Cholesterol
67mg
(22%)
Sodium
186mg
(8%)
Potassium
416mg
(12%)
Fiber
7.2g
(29%)
Sugar
24.6g
(49%)
Vitamin A
600IU
(12%)
Vitamin C
1.9mg
(2%)
Calcium
151mg
(15%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 12People
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 48.4g | 16% |
| Protein | 16g | 32% |
| Fat | 14.6g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2.2g | 11% |
| Cholesterol | 67mg | 22% |
| Sodium | 186mg | 8% |
| Potassium | 416mg | 9% |
| Fiber | 7.2g | 29% |
| Sugar | 24.6g | 49% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 151mg | 15% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Peanut Butter Chocolate Chip Cookie Dough Blizzard with No Churn Vanilla Bean Ice Cream
American
0.0
(0 reviews)
