Just wanted you give ya a heads up that your new favorite cake is sponsored by my friends at Simple Truth!
This easy homemade ice cream cake uses healthy chocolate ice cream and bites of chickpea cookie dough for a gluten free, lighter dessert that everyone will love!
Cookie dough + Ice Cream + Cake. That is HEALTHY.
Yes. Your eyeballs are READING IT RIGHT.
Internet friends. There is so much to love about this 4-layered, QUADRUPLE threat summer slice of food heaven:
- Tender, moist and DEEP DARK CHOCOLATEY cake. Uhhh, 2 layers of it.
- Smooth, CREAMY LIKE WHOA chocolate ice cream. Again, 2 LAYERS FRIENDS.
- Chunks of GOOD FOR YOU, edible cookie dough exploding with of chocolate chips in EVERY BITE.
I made this for Mr. FFF’s study group a few weekends back, to test it on them, and when I asked for their opinions and what they would change, they all said:
“ONLY THAT THERE WAS MORE OF IT.”
Also, can we take a moment to be impressed that I, the NON-FOOD SHARER, found it in my heart to share one of the most delicious things of life ever with the Hub’s study group?[clickToTweet tweet=”Cool off this with a slice of #Healthy Cookie Dough Ice Cream Cake! @SimpleTruth4U @Kroger” quote=”Cool off this with a slice of #Healthy Cookie Dough Ice Cream Cake! @SimpleTruth4U @Kroger” theme=”style2″]
I don’t recommend this. KEEP IT ALL TO YOURSELF.
You know, just FYI.
Okay so. Ice cream cake. Did you know that it is SO easy to make yourself? This means you can also make it ELEVENTY billion times healthier which means that the “NO SHARING” is totally, 100% okay and permissible?
A slight exaggeration. But, you get it.
It comes down to 2 key ingredients: ice cream & cake. <— Liiiike, DUH.
If you remember the paleo German chocolate cake from last year, then the double-layers of rich, dark chocolate cake you see here will look VRY VRY familiar to you. It’s the kind of gluten free chocolate cake that makes you weep tears of joy in the sense that it’s perfectly fluffy, has just the right amount of sweet and ALL the required indulgent chocolate taste.
Lemme tell you this: it’s made with AVOCADO. No butter. No oil. Just the green-mean-heart-healthy MACHINE.
Eeerr. Fruit. Or vegetable? I do not know.
However, after baking a few batches of healthy gluten free chocolate chips cookies, I DO know that baking with avocado is <3 <3 <3.
You needa do it.
Cake? CHECK. So, let’s gab about the VRY VRY necessary ice cream.
You guys. Only at Kroger stores, Simple Truth just launched Low Cow Lite Ice Cream! We’re talking adorable little pints of creamy, icy-cool deliciousness that are 80% less fat and 60% few calories than regular ice cream. They ALSO pack a WHOPPING 24g of protein per pint.
Ice cream that = muscles? UH HUH UH HUH. We LIKEY.
It comes in 6, RIDICULOUSLY rich and creamy flavors and, since it’s Simple Truth, you can trust it’s quality and ingredients.
When I tested it on 8 men (who don’t like things that ‘taste healthy’) they had Z-E-R-O ideas that they were eating good-4-u ice cream.
Summer treat win? 9 votes for YES.
Cake? Check. Ice cream? DOUBLE CHECK.
Everyone has their vices. Cookie dough is mine.
Especially when it’s nestled between 4 layers of frosty-chocolatey goodness AND is made from real-food ingredients.
I scream, you scream, we ALL scream for ice cream.
Cake, that is.
Chickpea Cookie Dough Homemade Ice Cream Cake
This easy homemade ice cream cake uses healthy chocolate ice cream and bites of chickpea cookie dough for a grain and gluten free, lighter dessert that everyone will love!
Note: total time does not include chilling overnight
For the cookie dough:
For the cake:
- 3/4 Cup Avocado, mashed (180g or about 2 avocados)
- 6 Tbsp Honey
- 1/2 Tbsp Vanilla extract
- 3 Large eggs, separated
- 2 Oz Dark chocolate, roughly chopped
- 6 Tbsp Coconut flour, sifted (33g) *READ NOTES
- 6 Tbsp Tapioca starch (45g)
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 4 Pints Chocolate Low Cow Lite Ice Cream, lightly softened (not runny!)
- Chocolate sauce, for serving (optional)
Preheat your oven to 350 degrees and line the bottom of an 8 inch springform pan ** with parchment paper, rubbing the sides generously with oil.
In a large food processor, combine all the cookie dough ingredients, up to the chocolate chips, and blend until smooth and combined. You'll need to stop and scrape down the sides every so often to get it all mixed.
Transfer to a large bowl and stir in the chocolate chips. Place into the freezer while you make the cake (this makes it easier to roll into balls.)
To make the cake:
Place the mashed avocado into a large bowl and, using an electric hand mixer, blend until mostly smooth, a few small chunks are ok.
Add the honey, vanilla and egg yolks into the bowl, making sure to place the egg whites into a large, separate bowl. Beat the mixture until creamy and well mixed.
Place the dark chocolate into a small, microwave-safe bowl and microwave on 50% power in 30 second intervals, stirring between each interval, until the chocolate is smooth and melted. Add the chocolate into the avocado mixture and beat until well incorporated.
In a separate small bowl, stir together the coconut flour, tapioca flour, baking soda and salt.Stir it into the avocado mixture until mostly mixed in. Then, beat it with the hand mixer until totally mixed.
Wash and dry your beaters REALLY well and then beat the egg whites on high speed until they form stiff peaks. Gently place the whipped egg whites into the bowl with the cake batter and GENTLY fold them into the batter until no white streaks remain.
Fill the springform with the batter and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes. Let cool to room temperature in the pan, and then transfer to a wire rack to cool completely.
While the cake cools, use a 1/2 tsp measure to roll the cookie dough into a LOT of little balls. Place them on a parchment lined cookie sheet and freezer until totally solid.
Use a very sharp knife, slowly slice the cake into two tiers, trying to make them as straight as possible. Place one cake layer back in the bottom of the 8 inch springform pan. Use a cake collar to wrap around the cake, securing at the ends, to ensure that the ice cream doesn't ooze out the sides and that it is even and pretty.
Place two pints of the Low Cow Lite Ice Cream into a large bowl. Use an electric hand mixer to beat it until light and airy. Spread half of the ice cream onto the first cake layer.
Place a lightly heaping 3/4 cup of the frozen cookie dough balls all over the top of the ice cream. Then, cover with the remaining ice cream.
Place the other cake layer on top and repeat the same process. Place the remaining cookie dough balls all over the top of the cake.
Freezer for at least 8 hours, up to overnight.
Remove the springform pan sides, as well as the cake collar. Let the cake stand for 15-20 minutes to thaw.
Slice, drizzle with chocolate sauce if desired, and serve IMMEDIATELY!
* as with all gluten free baking, please weigh your flour. I've had some brands that are only 5 Tbsp to 33g.
** I have tried this by baking the cake in 2 8 inch cake pans, and then using the springform to layer, and it did NOT work. It's important to use the same pan that you will be layering in, to ensure the cake is the same size as the pan, or the ice cream just oozes down the sides. It tastes the same, but is not nearly as pretty!
I find it's best to make the cake and cookie dough one day. Then, assemble it the next day, and then let it sit overnight to freeze. So, make it 3 days in advance.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.
Weight Watchers Points Per Serving: SmartPoints: 13 Points+: 10. Old Points: 7
(per 1 slice)