Cookie Dough Frozen Dessert Cake

Cookie Dough Frozen Dessert Cake This frozen cake brings together our Gluten-Free Cookie Dough and Dairy-Free Coconutmilk pints, adding them to a scrumptious cookie crust.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 8

    YIELD : 8 servings

  • Set the pints of Coconutmilk frozen dessert on the counter to soften.

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  • Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.

  • Press the crust mixture flat in the pan and chill for 15 to 20 minutes.

  • Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again.

  • Repeat this with the Gluten-free Cookie Dough frozen dessert.

  • Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.

Per Serving: 463 calories; protein 2.8g; carbohydrates 61.5g; fat 26g; sodium 171.8mg.