Chickpea Cookie Dough Homemade Ice Cream Cake
If you’re looking for a dessert that combines indulgence with a healthy twist, look no further than this Chickpea Cookie Dough Homemade Ice Cream Cake. Yes, you read that right—chickpeas in a dessert! This cake offers a delightful blend of flavors and textures, making it not only a feast for the eyes but also a guilt-free treat. The cookie dough layer is rich and nutty, while the chocolate ice cream adds a creamy sweetness that will leave you wanting more. Let’s dive into the details of this delicious concoction!
Top Reasons to Make Chickpea Cookie Dough Homemade Ice Cream Cake
- Protein-Packed: Chickpeas are an excellent source of plant-based protein, making this cake a more nutritious option than traditional desserts.
- Rich Flavor: The combination of peanut butter, chocolate, and chickpea cookie dough creates a rich and satisfying flavor profile.
- Customizable: You can easily swap out ingredients to suit your dietary needs or preferences, such as using different nut butters or ice cream flavors.
- Impressive and Fun: This cake will wow your guests and is a great conversation starter, especially when they learn about the secret ingredient!
- No-Bake Option: With the right preparation, you can avoid turning on your oven, making this cake perfect for hot summer days.
Ingredient Rundown
- 1 (16-ounce) can reduced-sodium chickpeas: Drained and rinsed, these provide the base for our cookie dough layer.
- 1/2 cup natural peanut butter: Adds creaminess and a nutty flavor to the cookie dough.
- 6 tablespoons powdered sugar: Sweetens the cookie dough without overpowering the other flavors.
- 1/4 cup honey: A natural sweetener that complements the other ingredients beautifully.
- 2 teaspoons vanilla extract: Enhances the overall flavor and aroma of the dessert.
- 1 teaspoon cinnamon: Adds warmth and a hint of spice to the cookie dough.
- 1 pinch sea salt: Balances the sweetness and enhances the flavors.
- 3 tablespoons mini chocolate chips: For that delightful burst of chocolate in every bite.
- 3/4 cup avocado (180g or about 2 whole): Mashed avocado provides healthy fats and creaminess to the cake layer.
- 6 tablespoons honey: Used again for sweetness in the cake layer.
- 1/2 tablespoon vanilla extract: Adds flavor to the cake layer as well.
- 3 large eggs: Separated into yolks and whites, they help bind the cake together and add richness.
- 2 ounces dark chocolate: Roughly chopped and folded into the cake for an extra chocolatey kick.
- 6 tablespoons coconut flour (33g): Acts as a gluten-free flour alternative for the cake.
- 6 tablespoons tapioca starch (45g): Improves the texture and helps bind the ingredients.
- 1 teaspoon baking soda: Helps the cake rise to a perfect fluffy texture.
- 1/2 teaspoon sea salt: Enhances the flavors in the cake.
- 4 pints chocolate ice cream: Lightly softened, this serves as the delicious ice cream layer of the cake.
- Chocolate sauce: For serving, this is optional but highly recommended for that extra touch of indulgence.
Tools of the Trade
- Mixing Bowls: Use various sizes for mixing different components.
- Food Processor: Ideal for making the chickpea cookie dough smooth and creamy.
- Whisk: Great for beating egg whites and mixing dry ingredients.
- Spatula: Perfect for folding ingredients together gently.
- Baking Pan: A springform pan works best for easy release of the cake.
- Freezer-safe Container: To store the cake and keep it frozen until serving.
Chickpea Cookie Dough Homemade Ice Cream Cake in Steps
Step 1: Make the Chickpea Cookie Dough
In a food processor, combine the drained and rinsed chickpeas, natural peanut butter, powdered sugar, honey, vanilla extract, cinnamon, and a pinch of sea salt. Process until smooth and creamy. Once blended, fold in the mini chocolate chips with a spatula. Set aside.
Step 2: Prepare the Cake Batter
In a mixing bowl, combine the mashed avocado, honey, and vanilla extract. Stir until smooth. In a separate bowl, beat the egg yolks until fluffy, then fold them into the avocado mixture.
In another bowl, whisk the egg whites until soft peaks form. Gradually fold the beaten egg whites into the avocado mixture.
In a different bowl, combine the coconut flour, tapioca starch, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Finally, fold in the chopped dark chocolate.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper. Pour the cake batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
Step 4: Assemble the Cake
Once the cake is completely cool, gently remove it from the pan. Place it on a serving platter. Layer the chickpea cookie dough over the top of the cake, spreading it evenly.
Next, take your softened chocolate ice cream and spread it over the cookie dough layer. Use a spatula to create an even layer. If desired, you can create multiple layers with the remaining ice cream.
Step 5: Freeze the Cake
Cover the assembled cake with plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is firm.
Step 6: Serve and Enjoy!
Once frozen, slice the cake and serve with a drizzle of chocolate sauce, if desired. Enjoy the delightful blend of flavors and textures in your Chickpea Cookie Dough Homemade Ice Cream Cake!
No-Store Runs Needed
- This recipe relies on pantry staples, so you might already have everything on hand.
- Chickpeas, peanut butter, and chocolate are common ingredients in many households.
- Feel free to get creative with what you have; swap out peanut butter for almond butter or try different ice cream flavors.
- The cake can be customized with various mix-ins, like nuts or dried fruit, based on your preferences.
Chef’s Notes
- For a nut-free version, you can substitute sunflower seed butter for peanut butter.
- If you prefer a vegan version, consider using flax eggs instead of regular eggs.
- Make sure to let the cake sit for 10 minutes at room temperature before slicing for easier serving.
- Experiment with different types of chocolate ice cream for varied flavor profiles!
Storing, Freezing & Reheating
Store any leftover cake in an airtight container in the freezer. It can last for up to 1 month. To serve, simply remove from the freezer, let it sit for a few minutes to soften slightly, then slice. Re-freezing is not recommended as it may change the texture of the ice cream and cake layers.
FAQ
Can I use other beans instead of chickpeas?
While chickpeas provide a unique flavor and texture, you can try using white beans like cannellini beans as a substitute if needed, keeping in mind the flavor will change slightly.
How can I make this cake gluten-free?
This recipe is already gluten-free by using coconut flour and tapioca starch. Just ensure that your chocolate ice cream is also gluten-free.
What can I replace the honey with?
If you prefer a vegan option, you can use maple syrup or agave nectar instead of honey.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance and kept in the freezer until you’re ready to serve it.
Make It Tonight
Now that you have all the details, it’s time to whip up your very own Chickpea Cookie Dough Homemade Ice Cream Cake. This delightful dessert not only satisfies your sweet tooth but also packs in nutritious ingredients that make it a wholesome choice. Whether for a special occasion or a simple weeknight treat, this cake is sure to impress your family and friends. So gather your ingredients, roll up your sleeves, and get ready to enjoy this delicious creation!
Chickpea Cookie Dough Homemade Ice Cream Cake
Ingredients
Equipment
Method
- In a food processor, combine the drained and rinsed chickpeas, natural peanut butter, powdered sugar, honey, vanilla extract, cinnamon, and a pinch of sea salt. Process until smooth and creamy. Once blended, fold in the mini chocolate chips with a spatula. Set aside.
- In a mixing bowl, combine the mashed avocado, honey, and vanilla extract. Stir until smooth. In a separate bowl, beat the egg yolks until fluffy, then fold them into the avocado mixture.
- In another bowl, whisk the egg whites until soft peaks form. Gradually fold the beaten egg whites into the avocado mixture.
- In a different bowl, combine the coconut flour, tapioca starch, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Finally, fold in the chopped dark chocolate.
- Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper. Pour the cake batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
- Once the cake is completely cool, gently remove it from the pan. Place it on a serving platter. Layer the chickpea cookie dough over the top of the cake, spreading it evenly.
- Next, take your softened chocolate ice cream and spread it over the cookie dough layer. Use a spatula to create an even layer. If desired, you can create multiple layers with the remaining ice cream.
- Cover the assembled cake with plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is firm.
- Once frozen, slice the cake and serve with a drizzle of chocolate sauce, if desired. Enjoy the delightful blend of flavors and textures in your Chickpea Cookie Dough Homemade Ice Cream Cake!
Notes
- For a nut-free version, substitute sunflower seed butter for peanut butter.
- Consider using flax eggs for a vegan version.
- Let the cake sit for 10 minutes at room temperature before slicing for easier serving.
