Becky's no-bake Frozen Ice Cream Cake! (it's dairy-free too!)
2 boxes Udi's Crunchy Double Chocolate Chip cookies
2 tablespoons of Earth Balance soy-free butter (room temp)
4 pints Purely Decadent Coconut Milk Vanilla Bean ice cream (room temp)
Chocolate Sauce (recipe for sauce is below)
While the sauce is cooling, mix all 4 pints of ice cream in a large bowl and mix until it is almost a really thick soup consistency. When chocolate sauce has cooled, poor vanilla ice cream into the pan over the cookie crumble and hardened sauce. Smooth over the top with a spoon and place in freezer overnight.
When you are ready to serve heat the chocolate sauce up a little and drizzle it over the cake for looks and its ready to be served!
1 cup gluten-free cocoa powder
1.5 cups sugar
1 cup water
1/2 cup gluten-free corn syrup
pinch of salt
1 teaspoon gluten-free vanilla
In a small saucepan, combine cocoa powder, sugar, water, corn syrup, and salt; mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil 3 minutes, stirring constantly
|I think I ended up eating the rest of this . . .|