Ice cream cakes and/or cookies are everyone’s favorite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy GF Almond Tahini Ice Cream Cookie Cake.
When Dad loves his cookies
We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 inch thickness and cut into 2 inch rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
- Preheat oven to 350 F. Lightly grease two 8 inch round cake pans and line bottoms and sides with greased parchment paper.
- In food processor, place ground almonds, Medjool dates, tahini, syrup, and miso paste, and pulse until it all comes together. Add buckwheat (or other type of gluten-free flour) if mixture is too moist. Mixture should be crumbly but able to stick together when pinched with your fingertips.
- Divide mixture among prepared pans. Press with your fingertips into evenly packed crust right to edges. Bake in oven for 10 to 12 minutes until dough is almost firm when touched. Remove pans to rack to cool completely.
- Soften ice cream just enough to be spreadable. Spoon on top of one of the chilled cookie cakes and smooth out to sides in an even layer. Remove cookie from cake pan and place on top of ice cream, gently pressing down. Place in freezer overnight to completely firm up.
- To serve, remove cake from freezer and turn out onto flat serving plate or wooden board. Drizzle with melted chocolate. Using warm knife, cut cake into wedges and serve immediately.
Per serving: 268 calories; 9 g protein; 13 g total fat (3 g sat. fat); 30 g total carbohydrates (18 g sugars, 3 g fiber); 43 mg sodium
