Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake

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This dairy-free, egg-free, gluten-free, vegan, awesomeness is a total mind-blower. Who knew that you could have a Chocolate Chip Ice Cream Cake so easily! LOVE IT!

I’m a big fan of the cookie. Just in case you hadn’t realized that yet. And one of the things I super-duper-with-a-cherry-on-top wanted as a kid was a cookie cake. But, alas, they were like sacrosanct in our house since nobody else liked them but me. Now, since I live in my own home and go by my own rules, I have devised a way to have my cake and eat my cookie, too. Heh. Please feel free to invite your own Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake to your next party and love it so much you eat it all before the guests arrive–wait, no…

easy dairy-free cookie ice cream cake feature

Since this is my swan-song of cookie-dom this week, I think I’ll do a short “Ode du Cookie”, if you don’t mind. Here goes:

Cookie, My Cookie.

You were so good.

Shut-up, stop talking.

And feed me another.

Cookie.

Feel free (again) to shake your head at me and wonder why you’re reading this blog post, because, yes, I am quite silly. However, there’s a wonderful recipe for the Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake of your dreams waiting for you at the end of this post. So, go on, scroll down. And don’t forget to check out the party that started all this awesome cookie-ness, the Kawaii Cookie Party…you know you want to…

gluten-free and vegan chocolate chip cookie ice cream cake recipe fb

Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake

easy dairy-free cookie ice cream cake feature
Yield: 12

Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Please feel free to invite your own Gluten-Free & Vegan Chocolate Chip Cookie Ice Cream Cake to your next party and love it so much you eat it all before the guests arrive--wait, no...

Ingredients

  • Cookies, because yummy starts with Cookies, always
  • 2½ cups gluten-free flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 tspn vanilla
  • 1 tspn baking soda, gluten-free, remember!
  • ½ tspn salt
  • ¾ cup melted coconut oil
  • ½ cup aquafaba, yeah, bean juice, you know you love it
  • 1 cup dairy-free chocolate chips
  • Ice Cream
  • 8 cans coconut milk
  • 2 cup powdered sugar
  • Icing, if desired
  • 1 can coconut milk
  • 1 cup powdered sugar

Instructions

  1. To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  2. Add the powdered sugar.
  3. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  4. Place in the freezer for approximately 1 hour.
  5. Preheat oven to 375 degrees.
  6. Line spring form pan with parchment paper, or similar.
  7. In a large mixing bowl, combine all wet ingredients.
  8. In a second mixing bowl, combine dry ingredients except chocolate chips.
  9. Add dry ingredients to wet in ⅓ increments.
  10. Mix well.
  11. Fold-in chocolate chips until mixed throughout.
  12. Place half of the dough into the bottom of the spring form pan, spread as evenly as possible.
  13. Bake in the oven for approximately 12-15 minutes or until the edges are slightly browned.
  14. Carefully remove the cookie from the oven, allow the pan to cool for at least 10 minutes, then remove the cookie and place on a wire rack to allow for complete cooling.
  15. Line the spring form pan with parchment paper again.
  16. Place the remaining half of the dough into the bottom of the pan, spreading as evenly as possible.
  17. Bake in the oven for approximately 12-15 minutes or until the edges are slightly browned.
  18. Remove the cookie from the oven and allow to cool for at least 10 minutes--then place on the wire rack next to it's twin.
  19. Allow cookies and spring form pan to cool completely--maybe an additional 10 minutes or so.
  20. Remove ice cream from freezer.
  21. Place ugliest cookie in the bottom of the spring form pan.
  22. Spoon ice cream on top of the cookie, spreading it as evenly as possible.
  23. Place prettiest cookie face-up on top of the ice cream.
  24. Put the whole spring form pan (filled with the awesome Cookie Cake of Awesomeness) in the freezer for approximately 1 1/2 hours, or overnight if you're making it the day before, like me.
  25. Remove from freezer and allow to sit on the counter for approximately 5 minutes.
  26. While that's defrosting a little, go ahead and make your icing by opening your coconut milk cans and scooping the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever--you decide, since it's your house.
  27. Add the powdered sugar.
  28. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  29. Open spring form pan and decorate the top of the cookie as you see fit.
  30. Then serve that cake up to your guests in a flurry of awesome.

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gluten-free ice cream cake with cookie sq

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