Vegan Chocolate Peppermint Ice Cream Dessert
A light dessert with a chocolate cookie crust, layered with ice cream, and topped with whip topping
Servings 8
Calories 385kcal
Ingredients
Cookie Crust
- 1 cup oat flour
- 1/2 cup black cocoa powder
- 4 tbsp vegan butter melted
- 3 tbsp refined coconut oil
- 3/4 cup lakanto sweetener or regular cane sugar
- 1/4 tsp pink salt
- 3 oz dark chocolate bar or chocolate chips
- 2 tbsp peppermint creamer or 1 tsp coconut oil
Ice Cream and Topping
- 2 pints mint chip nadamoo, dairy free enlightened, or any other vegan or non vegan ice cream
- 10 oz vegan cool whip (like truwhip)
- optional: peppermint candies for topping
Instructions
- Preheat oven to 350 and grease an 8×8 baking dish
- In a medium bowl mix all the cookie crust ingredients together until well combined
- Spread on a cookie sheet with parchment and cook the crust for about 16-18 minutes flipping halfway. (It should be crumbly)
- Let the crust cool completely and then crush the cookie into fine crumbs (You can use a food processor). Then melt the chocolate bar with creamer or coconut oil in small increments in the microwave until it is smooth.
- Mix the cookie crumbs with the chocolate mixture and press into 8×8 dish. Place in the freezer for a couple hours or until chocolate has hardened.
- Once the crust has hardened sit the ice cream out to soften until it is spreadable but not melted. (About 15 minutes) Spread the ice cream across the cookie crust
- Place the baking dish in the freezer for ice cream to harden again
- Spread with the whip topping and top with chocolate, peppermints, etc.
- Place in the freezer to set and then let it sit out about 15 minutes before serving
Notes
Nutrition facts calculated with nadmoo ice cream and monk fruit sweetener
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 41g | Protein: 5g | Fat: 26g | Fiber: 8g