Triple Chocolate Ice Cream Cake
Chocolate ice cream cake with a chocolate no bake bottom and lots of drizzled chocolate
- Yield: 6-8 servings 1x
Ingredients
Scale
Bottom
- 80g pitted dates
- 60g / 2 oz assorted nuts & seeds of choice
- 1 dl / 1/2 cup minus rolled oats
- 2–3 tbsp water
- 3 tbsp cocoa powder
- 1/2 tsp vanilla essence orpowder
- A generous pinch of salt
Ice cream
- One tub of Frill Intense chocolate ice cream (or 500ml of your second favourite ice cream or nice cream)
Topping
- 35g / 1,25oz melted chocolate of choice, melted
- 1 tsp coconut oil
- 1 tsp liquid sweetener of choice, room temperature
Instructions
- Start with taking out your tub of Frill to thaw slightly in room temperature.
- In a food processor, process the dates, nuts, seeds, rolled oats, water, cocoa, vanilla, and salt until you get “dough” of desired consistency. Transfer to a springform lined with parchment paper or plastic foil, press into an even bottom layer. My springform was 15cm / 6 inches in diameter
- Scoop out the ice cream out of the tub and spread onto of the bottom layer into a smooth layer. Let set in the freezer at least for an hour. How long depends on how lon you’re going to have it out when serving.
- Just before serving, mix together the chocolate, coocnut oil, and sweetener into a slightly thicker chocolate sauce. Drizzle and decorate the cake with the sauce, cut up, serve and enjoy!
Keywords: Chocolate ice cream cake, vegan, gluten free, healthy