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Homemade Chickpea Cookie Dough Homemade Ice Cream Cake recipe photo

Chickpea Cookie Dough Homemade Ice Cream Cake

This Chickpea Cookie Dough Homemade Ice Cream Cake is a guilt-free indulgence that combines rich flavors with nutritious ingredients!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpea Cookie Dough:
  • 1 can reduced-sodium chickpeas drained and rinsed
  • 1/2 cup natural peanut butter
  • 6 tablespoons powdered sugar
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 pinch sea salt
  • 3 tablespoons mini chocolate chips
For the Cake Layer:
  • 3/4 cup avocado mashed
  • 6 tablespoons honey
  • 1/2 tablespoon vanilla extract
  • 3 large eggs separated
  • 2 ounces dark chocolate roughly chopped
  • 6 tablespoons coconut flour
  • 6 tablespoons tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
For the Ice Cream Layer:
  • 4 pints chocolate ice cream lightly softened
  • to taste Chocolate sauce for serving

Equipment

  • Mixing bowls
  • Food processor
  • Whisk
  • Spatula
  • Baking pan
  • Freezer-Safe Container

Method
 

Make the Chickpea Cookie Dough
  1. 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.
Prepare the Cake Batter
  1. 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.
  2. In another bowl, whisk the egg whites until soft peaks form. Gradually fold the beaten egg whites into the avocado mixture.
  3. 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.
Bake the Cake
  1. 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.
Assemble the Cake
  1. 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.
  2. 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.
Freeze the Cake
  1. 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.
Serve and Enjoy!
  1. 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.