This decadent dessert layers homemade chocolate cake with ice cream and an irresistible chickpea cookie dough!
If you’re reading this, and you know me, please make this chickpea cookie dough ice cream cake for my next birthday. I’m manifesting it.
Whether you’re gluten-free, on a summertime light dessert kick, or just love trying something new, this homemade ice cream cake checks all the boxes! I would say it’s perfect for hot weather birthdays when you need something a little lighter than a full-blown black forest cake, but I would be lying, because I’ve also made this cake for my gluten-free friends with fall birthdays!
This ice cream cake is the ultimate combo of rich chocolate, smooth ice cream, and soft, doughy bites of goodness. The no-fuss cookie dough uses chickpeas as a secret ingredient, and the avocado-based cake layers are moist and indulgent.
You don’t need to be a pro baker to impress your friends and family with this recipe, and it’s totally worth the freezer wait time.
Is This Chickpea Cookie Dough Ice Cream Cake Healthy?
Yes, chickpeas bring protein and fiber to the cookie dough, while the avocado in the cake layers adds healthy fats and creaminess. That said, this cake doesn’t shy away from sugars and is high in fat. As with all sweet treats, enjoy it in moderation.
Want to make this ice cream cake even healthier? Swap out the chocolate chips for cacao nibs, or use sugar-free alternatives like monk fruit instead of honey and powdered sugar. You can also choose a dairy-free ice cream or one that is low in fat and sugar.
Is Cookie Dough Safe To Eat?
If you’ve ever been warned about eating raw cookie dough, it’s because traditional cookie recipes contain raw eggs and flour, which can harbor harmful bacteria unless cooked.
But not this one! With the intention to be eaten raw, this chickpea cookie dough is egg-free, flour-free, and totally safe to eat straight out of the bowl (not that I’m encouraging you to skip the cake-making part!).
By using fully cooked chickpeas and natural ingredients, this cookie dough doesn’t just taste like the real thing; it’s a risk-free way to enjoy the classic treat, and it’s perfect for adding to your favorite no-bake treats or as a garnish to pancakes, waffles, overnight oats, and more. So dig in, knowing every bite is delicious and worry-free!
How To Make Ahead And Store
I find it’s best to make the cake and cookie dough the same day. Then, assemble it the next day, and then let it sit overnight to freeze. So, make it 3 days in advance of serving. With leftovers, keep the assembled cake in the freezer, tightly wrapped in plastic wrap, for up to 1 week. For single slices, place the pieces in airtight containers before freezing. Avoid the fridge, as the ice cream will melt!
Serving Suggestions
For me, this chickpea cookie dough ice cream cake is truly the epitome of desserts. But if you want to bling it up further, I love to serve it with a Fruit Salad or this Watermelon Fruit Salad. You can also decorate it with this Strawberry Whipped Cream, some Strawberry Sauce, or even a drizzle of Salted Caramel Sauce.
Ingredients
For the Cookie Dough:
- 1 16-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 Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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