A creamy and rich peanut butter ice cream cake with a cookie dough base that will surprise everyone when they find out it is figure friendly!
If you had to eat ONE food for the rest of your life, what would you choose?
I feel like that question falls into the same category as “If you were stranded on an island and could only take 3 things…blah, blah, blah”
That question is a bunch of bull. Like seriously…how could I decide on three?! About three from multiple categories?
Like favorite people.
Favorite clothes.
Favorite gadgets.
Favorite food.
Favorite candy.
Favorite snacks.
You get the picture.
Well, you know what my “if I could eat one dessert for the rest of my life” would be?
Ice Cream.
If you have followed along on the blog for a bit, you know my love of ice cream. Its my savior on hot, summer days. A perfect end to date night. Or the only way to end a crappy day. Instant gratification let me tell you.
Did you have a ‘go-to’ dessert for you birthday when you were little? A dessert that you got to choose. With no influence on other people’s preferences. One day I got to choose an entire dinner and dessert based off of MY favorites. Not my mom’s. Not my brothers (who likes more…um…simpler flavors). I would contemplate and go round and round on the dinner part. Dessert was a no brainer.
EVERY year I would choose an ice cream cake. From Dairy Queen. Pah-lease tell me you have experienced its wonderfulness. The crunchy, fudgy, gooey, sugary cookie crumb in the middle. The creamy and silky ice cream layers with the light and airy whipped cream peaks on top. Oh man. That cake takes me back to when I was eleven and didn’t have a care in the world.
Over the weekend, I took a trip back to those days. I was in bliss as I indulged in my latest obsession. A skinny ice cream cake that is a simple, no bake dessert that will be the talk of any party during the upcoming summer months. Who could say no to ice cream cake? Besides people with dairy issues…don’t count those votes.
The base is epic. Remember my cookie dough dip? Yes the same one in these cookies. I took that dip, snazzed it up a bit with coconut flour and sugar to resemble a thicker base rather than a dip and then froze it. The ice cream layer is so dreamy, light and creamy. Mix softened light ice cream (I’m a vanilla gal) with TruWhip, which is 100% natural, 70% organic, free of GMO’s, has no high fructose corn syrup, no hydrogenated oils, zero trans fat, and gluten free. So in a few words, its a healthy Cool Whip! (This is not a sponsored post, I just love TruWhip!) And this cake was calling for peanut butter. So in went some chips! Once mixed, spread over frozen cookie dough and freeze one last time.
This cake has everything to please everybody at any gathering. It is totally customizable with adding different chips, such as white chocolate, milk chocolate, dark chocolate, cinnamon and even peppermint during the holidays! Then change up the flavor of ice creams by switching out the vanilla for chocolate, caramel swirl, coffee, heck, even birthday cake! Get crazy!
Its cake. Its ice cream. It’s the best of both worlds!
A creamy and rich peanut butter ice cream cake with a cookie dough base that will surprise everyone when they find out it is figure friendly!
16 hrPrep Time
16 hrTotal Time
Yields 20
Save RecipeIngredients
- Crust
- 3 cups chickpeas (drained and rinsed very well)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp pure vanilla extract
- 1/2 cup peanut butter
- 1/4 cup Maple syrup
- 1/2 cup Truvia (or 1 cup other sweetener)
- 1/4 cup coconut flour
- 1/3 cup mini chocolate chips
- Ice Cream:
- 48 oz light vanilla cream
- 1 (8 oz) container TruWhip (or Cool Whip)
- 1 cup peanut butter chips
- Garnish:
- 1/4 cup Peanut Butter
- Mini Chocolate Chips
- Chopped Peanuts
Instructions
- 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.
Craving more peanut butter and cookie dough?
Greek Yogurt Peanut Butter Cheesecake with maple Peanut Clusters
Flourless Peanut Butter Chocolate Cookies
{Skinny Peanut} Butter Cup Hot Cocoa Mix
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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