Berry Cookie Crunch Nicecream Cake

(Note: this post was originally published on June 30, 2022. It has since been updated with a few tweaks.)

Nicecream Cake: The Perfect Summer Dessert

If you love nostalgic summer treats, this nicecream cake is for you. It's cold and refreshing, loaded with juicy summer berries, nestled onto a cookie crust, and decorated with just the right amount of flair to feel celebration-worthy. I can guarantee that you'll want to make this nicecream cake with a cookie crust for all your gatherings this season.

Although this dessert looks festive, it comes together in just several easy steps with surprisingly few ingredients. Even better, because ice cream cakes are inherently make-ahead since they need to set in the freezer, this is a great dessert for a summer party. Wouldn't this be the perfect treat for Memorial Day, July 4th, Labor Day, or a birthday party?

This nicecream cake is a summer dessert you can feel good about enjoying too. It's free of refined grains, much lower in sugar than other similar recipes or store-bought options, and loaded with fruit. It's a summer party win!

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What is Nicecream (a.k.a. Vegan Banana Ice Cream)?

"Nicecream" is a pureed, frozen banana dessert that serves as a whole-food, vegan ice cream. It's a nutritious choice since it's plant-based, can be entirely fruit-sweetened, and is free of the additives and stabilizers that many store-bought ice creams contain.

Nicecream is simple and fast to make. All you need to do is combine the ingredients (just frozen bananas and a few extra flavor components) in a food processor or blender, then process until rich and creamy. You can create any flavor you desire by incorporating different base ingredients and mix-ins.

Hosting a gathering for adults? Check out this fun boozy nicecream guide for all sorts of tipsy nicecream flavors like Blueberry Mojito, Bourbon Cherry Chocolate Chip, and Espresso Kahlua Chip.

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What is a Nicecream Cake?

Here, we're taking nicecream and making it into a festive, party-worthy cake. Inspired by classic ice cream cakes, this nicecream cake has a crunchy cookie crust, a creamy frozen filling, and whimsical toppings. Although this nicecream cake recipe uses a chocolate chip cookie crust and a berry filling, you can take this concept and apply it to whatever flavors you're in the mood for.

Unlike most nostalgic ice cream desserts, this nicecream cake with a cookie crust is surprisingly healthy. The cookies, which you'll use in the crust, in the ice cream, and as garnishes, are made from oat flour (more on that below) and get most of their fat from nut butter. The ice cream is made from bananas and berries, with no added sweetener. The cake is exploding with fresh and nourishing summer berries, both in the nicecream and on top.

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A Nicecream Cake with a Cookie Crust

I'm excited to be bringing you this recipe in collaboration with Meli's Cookies. This is actually our third recipe together; make sure to also check out this summery Chocolate Avocado Mousse Cookie Tart and these cozy Pumpkin Chocolate Cookie Trifles. This recipe uses their Rainbow Chip mix, which seems perfect for a nostalgic summer dessert.

Because I'm confident you'll love these cookies as much as I do, you'll actually use them in three different ways in this recipe. You'll make the dough as directed, then bake a few mini cookies to decorate the top of the cake. You'll also bake normal-sized cookies which you'll use to make the crust (it's just cookie crumbs and peanut butter) and you'll stir some chopped or crumbled cookies into the nicecream itself.

Meli's Cookies are made with whole foods like oat flour and oats, so they're a much more nourishing way to indulge in a sweet treat. Their cookie mixes are certified gluten free, kosher, and preservative free, and the resulting cookies are surprisingly protein-rich since you'll add some nut butter into the dough. You can find their cookie mixes at retailers nationwide, but you can also get them online.

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Ingredients and Substitutions

Here's what you'll need for this nicecream cake with a cookie crust, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Meli's Rainbow Chip cookie mix. If you're vegan, try their Oatey Raisin cookie mix instead, which is completely plant-based.
• Peanut butter. You'll use nut butter both in the cookie dough itself and to bind the crust. I recommend peanut butter since it goes well with fruit and is inexpensive, but feel free to use whatever nut or seed butter you prefer (e.g. almond, cashew, macadamia, sunflower).
• Butter. Note that this is an old recipe and I have not tested a vegan version; however, this will likely work fine with vegan butter or coconut oil.
• Egg. Although the Meli's cookie mix calls for an egg, I've made their cookies very successfully using a flax egg.
• ‍Bananans. Make sure to use ripe bananas for maximum sweetness and freeze them ahead of time.‍
• Full-fat coconut milk. The kind in the can, not the coconut milk beverage. This will provide some fat and creaminess to the nicecream.
• Assorted frozen berries. Shown in the photos: a raspberry, blackberry, and cherry mixture, which yields a vibrant deep pink color.
• Assorted fresh berries. Shown in the photos: a raspberry, strawberry, and cherry mixture.

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Closing Thoughts

This nicecream cake is everything I've ever wanted in a summer dessert. It's nostalgic, refreshing yet decadent, colorful, and celebrates seasonal berries. Yet it's also filled with nourishing ingredients, is free of refined grains, and is much lower in sugar than a store-bought ice cream cake. It comes together quickly and is entirely make-ahead, so it's a great option for entertaining since all the work can be done a day or two in advance.

This nicecream cake with a cookie crust is sure to put a smile on everyone's face, don't you think?

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Blackberry Limoncello Gin Smash

Loaded Lemon Hummus

Grilled Corn, Snap Pea, and Blueberry Salad

Vegan Watermelon, Snap Pea, and Mint Salad

Vegan Lemon Blueberry Thyme Pasta Salad

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Disclosure: This recipe has been developed through a paid partnership with Meli's Cookies. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.