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
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.)
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.