Chickpea Cookie Dough Homemade Ice Cream Cake
This decadent dessert layers homemade chocolate cake with ice cream and an irresistible chickpea cookie dough!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and generously oil the sides. In a large food processor, combine the chickpeas, peanut butter, powdered sugar, honey, vanilla extract, cinnamon, and salt. Blend until smooth, stopping occasionally to scrape down the sides. Transfer the mixture to a bowl and fold in the mini chocolate chips. Place the dough in the freezer to firm up while preparing the cake.
In a large bowl, use an electric hand mixer to blend the mashed avocado until really smooth. Add the honey, vanilla extract, and egg yolks to the avocado. Mix until the ingredients are creamy and well combined. Melt the dark chocolate in a microwave-safe bowl in the microwave on 50% power, stirring every 30 seconds until smooth. Stir the melted chocolate into the avocado mixture and mix well. In a separate bowl, combine the coconut flour, tapioca starch, baking soda, and sea salt. Stir this dry mixture into the wet ingredients, then use the electric hand mixer to blend until fully combined. Wash and dry the mixer beaters thoroughly. In another bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain. Pour the batter into the prepared springform pan. Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature in the pan before transferring it to a wire rack to cool completely.
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