Despite the decadent layering and taste, this cake is in fact super simple to make but you will need a little patience whilst waiting for each of the layers to set. It’s the perfect recipe to add to your list for Summer, so you’ll always have a slice of indulgence waiting for those sunny afternoons!
I can’t lie, I’m pretty chuffed with this cookie dough recipe! You’ll only need a few simple ingredients and it honestly tastes as good as the regular stuff! It’s gluten, dairy and refined sugar free
Ingredients
Base
- 1 cup oats
- 1 heaped tbsp coconut oil
- 1 tbsp honey
Ice cream
- 2 x 475ml Chocolate & Hazelnut
Cookie Dough
- 3 tbsp runny peanut butter
- 3 tbsp heaped tbsp brown rice syrup or honey
- 1 1/2 cups oat flour
- Large Handful dark chocolate chips or dark chocolate
- Pinch Sea salt
- Dark chocolate for decoration
Instructions
- To make the base for these, blitz the oats to form a flour. Then, add in the coconut oil and honey to blend into a dough mixture.
- Press this into a base of a small lined cake tin and place into the freezer for 30 minutes.
- Remove one of the ice cream tubs from the freezer and leave this to thaw a little for 5 minutes. Spread this over the base layer and use a spatula to smooth this layer over. Return the cake to the freezer for 1 hour.
- For the cookie dough, mix both the peanut butter and honey together, then fold through the oat flour. Stir in your chocolate chunks and press this over the ice cream layer, using a clean glass to compact the cookie dough. Pop the cake back into the freezer for an hour.
- Repeat the same process for the ice cream as previously, then leave your cake in the freezer for 4 hours or ovenight.
- Decorate with some melted chocolate or toppings of your choice and allow to thaw fro 5-10 minutes before serving.
