Ice Cream Cake {dairy & gluten free, nut free option}
 
Prep time
Total time
 
Author:
Serves: 8-12
Ingredients
  • 3 cups rice cereal
  • ¼ cup cacao powder
  • ½ cup sunflower or nut butter
  • 3 tbsp. coconut oil
  • 1 tbsp. raw honey
  • 1 tsp vanilla extract
  • 1 pint of your favorite ice cream
Instructions
  1. Let pint of ice cream soften at room temperature about 10 minutes.
  2. In a medium sauce pan on low heat mix the oil, nut butter, extract, cacao powder and honey.
  3. Take pan off the heat and gently stir in the rice crispies.
  4. Using your hands blend well {and lick fingers clean before washing your hands}.
  5. In a 9 inch springform pan press crispy mixture into the bottom and up the sides of the pan an inch.
  6. Place crust in fridge for 10 minutes to set.
  7. Spread ice cream evenly on top of crust and freeze up to 2 hours.
  8. To serve, remove sides of pan. Cake will transfer easily to a serving plate.
Notes
The best rice crispy cereal out there is One Degree Organic Foods, Veganic Sprouted Brown Rice Crisps. The ingredients are clean, gmo free and real. Not to mention, their mission is one I want to stand behind and support! I also love the So Delicious brand of dairy free ice cream made with coconut milk. The mint chocolate chip is divine. It was helpful to scoop out the slightly thawed ice cream and blend it in the Vita mix to spread it with ease. This ice cream cake will stay in freezer up to 2 weeks wrapped tightly. You can freeze individual slices wrapped in wax paper and put in plastic bags for easy accessibility.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/ice-cream-cake-dairy-gluten-free-nut-free-option/