Cookie Dough Frozen Dessert Cake
This frozen cake brings together our Gluten-Free Cookie Dough and Dairy-Free Coconutmilk pints, adding them to a scrumptious cookie crust.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 463 calories; protein 2.8g; carbohydrates 61.5g; fat 26g; sodium 171.8mg.
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