Chickpea Cookie Dough Homemade Ice Cream Cake

August 02, 2017

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!

For the cookie dough:
1 16oz Can Reduced-sodium chickpeas, drained and rinsed
1/2 Cup Natural peanut butter
6 Tbsp Powdered peanut butter
1/4 Cup Honey
2 tsp Vanilla extract
1 tsp Cinnamon
Pinch of salt
3 Tbsp Mini chocolate chips
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...
See the full directions on my site

Nutritions

Calories
270

Sodium
358mg
14% DV

Fat
8g
13% DV

Protein
9g
18% DV

Carbs
41g
14% DV

Fiber
3g
14% DV