Berry Cookie Crunch Nicecream Cake

Exploding with juicy berries and crunchy cookie chunks, this nicecream cake is a summer dream. It's the perfect make-ahead dessert for all your holiday gatherings and outdoor parties this season.

Ingredients

  • 1 box Meli's Rainbow Chip (or Oatey Raisin, for vegan) cookie mix
  • 0.75 c peanut butter, divided
  • 4 tbsp softened butter (or vegan butter)
  • 1 egg (or flax egg)
  • 4 large ripe bananas, sliced and then frozen
  • 0.25 - 0.5 c full-fat coconut milk
  • 1 c mixed frozen berries
  • 0.5 c mixed fresh berries

Instructions

  1. Preheat the oven to 350.
  2. Prepare the cookie dough as directed, combining the Meli's Rainbow Chip mix with 0.5 c peanut butter, softened butter, and an egg.
  3. Scoop about one third of the dough into miniature cookies (a scant 1 tbsp each) and bake for about 8 minutes or until the edges have just barely started to brown.
  4. Scoop the remaining two thirds of the dough into larger cookies (2 tbsp each) and bake for about 12 minutes or until golden.
  5. Cool the cookies completely. Put the miniature cookies in a sealed container and set them aside for garnishing the top of the nicecream cake.
  6. Line a loaf pan with two layers of parchment paper, leaving plenty of room on the sides in order to pull the nicecream cake out of the pan after it sets.
  7. In a food processor, combine about two thirds of the large cookies with the remaining 0.25 c peanut butter. Pulse the food processor until a sticky, crumble-like texture develops, adding another spoonful of peanut butter if the mixture feels too dry.
  8. Transfer the crust mixture to the prepared loaf pan and press it in firmly, creating a dense crust of even thickness.
  9. To the same food processor (no need to wash it beforehand), add the frozen sliced bananas and 0.25 c coconut milk. Process until a thick, rich texture forms, adding additional coconut milk as needed. Add the frozen berries and pulse the food processor until the berries are mostly but not completely incorporated. Add the remaining several large cookies, breaking them up into bite-sized, uneven chunks, and stir them in by hand.
  10. Transfer the nicecream to the loaf pan with the crust and spread it into an even layer.
  11. Cover the nicecream cake tightly and freeze it, at least overnight and for up to several days.
  12. When ready to serve, remove the cake from the pan using the sides of the parchment paper. Transfer the cake to a serving dish and garnish it abundantly with fresh berries and the miniature cookies. Run a large knife under hot water before cutting inch-thick slices.
  13. Store any extra nicecream cake in a tightly sealed container in the freezer for up to several weeks.
RECIPE from The Rogue Brussel Sprout Blog
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