Coffee Almond Ice Cream Cake
- 16 ounces, weight Package Of Oreo Or Joe Joe's Cookies
- 2 Tablespoons Coconut Oil, Melted
- 3 cups Coffee Ice Cream
- 1/2 cups Trader Joe's Cocoa Almond Spread (You Could Also Use Nutella)
- Preheat oven to 350 F.
- In a food processor, process the cookies and the coconut oil into a fine powder. Press this cookie powder into a 12 by 12 inch (or similar size) baking dish to form the crust. Bake the crust at 350 F for fifteen minutes.
- While the crust is baking, take the ice cream out of the freezer and let it soften a bit on the counter.
- When crust is done remove it from the oven. Spread the cocoa almond spread on the hot cookie crust. Allow crust to cool a bit.
- When the crust has slightly cooled for five minutes, put it in the freezer for fifteen minutes.
- Remove crust from the freezer. Spread the softened ice cream over the cookie crust as best as you can (it's kind of a pain, I know). Put the ice cream cake back in the freezer to refreeze for at least 45 minutes.
cookies, coconut oil, coffee, could
Taken from tastykitchen.com/recipes/desserts/coffee-almond-ice-cream-cake/ (may not work)