{Lighter} Peanut Butter Ice Cream Cake with Cookie Dough Crust

You can never have too many hor d'oeuvre recipes, so give {Lighter} Peanut Butter Ice Cream Cake with Cookie Dough Crust a try. One portion of this dish contains around 10g of protein, 20g of fat, and a total of 394 calories. This dairy free recipe serves 20 and costs 87 cents per serving. 4620 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Summer. If you have truvia, coconut flour, chocolate chips, and a few other ingredients on hand, you can make it. It is brought to you by The Housewife in Training Files. From preparation to the plate, this recipe takes about 16 hours. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, you might also like recipes such as Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream, Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust, and Peanut Butter-Chocolate Cookie Ice Cream Cake.

Servings: 20

Preparation duration: 960 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the crust, combine the chickpeas, salt, baking soda, vanilla extract, peanut butter and maple in a blender.Puree very well. May need to use a spatula to move mixture around.Once pureed very well, transfer to mixing bowl and add truvia, coconut flour and mini chocolate chips.Line a 9x13 baking dish with foil with edges overlapping. Spread dough out evenly in the bottom of pan. Place in freezer for 3 hours or overnight, until frozen.Once dough is frozen, set out ice cream for about 15 minutes or until slightly softened. In a large bowl, combine ice cream and TruWhip by folding them together. Be gently to not deflate the TruWhip. Once almost totally mixed together, add peanut butter chips and fold in until completely mixed in well.Layer ice cream on top of crust and place back in freezer. Freeze 3 more hours or overnight.When ready to serve, set out for 10 minutes to soften. Microwave peanut butter for 15 seconds or until liquid, then drizzle over cook and sprinkle with chocolate chips and peanuts.Transfer to mixing bowl and fold in chocolate chips.

 

Step by step:

1. To make the crust, combine the chickpeas, salt, baking soda, vanilla extract, peanut butter and maple in a blender.Puree very well. May need to use a spatula to move mixture around.Once pureed very well, transfer to mixing bowl and add truvia, coconut flour and mini chocolate chips.Line a 9x13 baking dish with foil with edges overlapping.

2. Spread dough out evenly in the bottom of pan.

3. Place in freezer for 3 hours or overnight, until frozen.Once dough is frozen, set out ice cream for about 15 minutes or until slightly softened. In a large bowl, combine ice cream and TruWhip by folding them together. Be gently to not deflate the TruWhip. Once almost totally mixed together, add peanut butter chips and fold in until completely mixed in well.Layer ice cream on top of crust and place back in freezer. Freeze 3 more hours or overnight.When ready to serve, set out for 10 minutes to soften. Microwave peanut butter for 15 seconds or until liquid, then drizzle over cook and sprinkle with chocolate chips and peanuts.

4. Transfer to mixing bowl and fold in chocolate chips.

Nutrition Information:

covered percent of daily need