This frozen cake brings together our Gluten-Free Cookie Dough and Dairy-Free Coconutmilk pints, adding them to a scrumptious cookie crust.
Calories
463 Calories
Recipe Instructions
Step 1
Set the pints of Coconutmilk frozen dessert on the counter to soften.
Step 2
Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.
Step 3
Press the crust mixture flat in the pan and chill for 15 to 20 minutes.
Step 4
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.
Step 5
Repeat this with the Gluten-free Cookie Dough frozen dessert.
Step 6
Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.
Ingredients
¼ cup vegan butter, melted
2 cups gluten-free chocolate chip cookie crumbs, plus extra for garnish
8 ounces So Delicious® Dairy Free CocoWhip, thawed