Posted in Desserts
For the indecisive sweet tooth who can't choose between cookies, cake, or ice cream — this is for you. We'd warn you to dig in quickly before it melts, but we can't imagine it will be an issue.
Prep:
15 mins 
freeze:
4 hours 
Easy Peasy 
For the cookie base, dump 3 packets of biscuits (cream filling and all) in a food processor, and pulse into a coarse crumb. Add the coconut oil and combine with a spoon.
Press the mixture into the bottom of a 20 cm spring form pan. Be firm! Freeze it for 20 minutes, or until set. Pull the Over The Moo Cookies ‘n Cream ice cream out of the freezer and allow to soften. Spread the softened ice cream evenly over the cake base and return to the freezer to set for 3 hours (or overnight if possible). To serve, let the cake sit at room temp for 4 minutes then run a knife around the inside of the cake pan to loosen it before gently opening the spring form. Roughly chop the remaining packet of cookies and sprinkle onto the cake for decoration. Drizzle with chocolate sauce and enjoy!*Tip: Make your own chocolate sauce by combining ½ cup coconut cream, ¼ cup unsweetened cocoa or cacao powder, a pinch of salt and 2-3 tablespoons brown sugar or maple syrup, to taste, in a saucepan over very low heat. Whisk until smooth and creamy (2-3 minutes) then remove from heat and stir in 2 teaspoons coconut oil. Whisk until combined, then drizzle!
Alternatively, squeeze over a generous amount of a vegan store-bought sauce like Cottee's Thick 'N' Rich Chocolate Topping.
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