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GF Almond Tahini Ice Cream Cookie Cake

Name: GF Almond Tahini Ice Cream Cookie Cake
Ingredients: 2 1/2 cups (625 mL) gently packed ground almonds, preferably raw almonds; 6 pitted dates; 3 Tbsp (45 mL) blonde tahini; 2 Tbsp (30 mL) maple syrup; 1 Tbsp (15 mL) miso paste; 2 Tbsp (30 mL) buckwheat flour (optional); 2 cups (500 mL) prepared vanilla ice cream or frozen dairy alternative; 1 oz (28 g) dark chocolate, melted

Serves 8

Irene McGuinness

Updated Aug 08, 2023

Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert.

Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter.

When Dad loves his cookies

We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 inch (6 mm) thickness and cut into 2 inch (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.

GF Almond Tahini Ice Cream Cookie Cake

Ingredients

2 1/2 cups (625 mL) gently packed ground almonds, preferably raw almonds
6 pitted dates
3 Tbsp (45 mL) blonde tahini
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) miso paste
2 Tbsp (30 mL) buckwheat flour (optional)
2 cups (500 mL) prepared vanilla ice cream or frozen dairy alternative
1 oz (28 g) dark chocolate, melted

Nutrition

Per serving:

calories268
protein9 g
total fat13 g
- sat. fat3 g
total carbohydrates30 g
- sugars18 g
- fibre3 g
sodium43 mg

Directions

01

Preheat oven to 350 F (180 C). Lightly grease two 8 in (10 cm) round cake pans and line bottoms and sides with greased parchment paper.

02

In food processor, place ground almonds, dates, tahini, syrup, and miso paste, and pulse until it all comes together. Add buckwheat (or other type of gluten-free flour) if mixture is too moist. Mixture should be crumbly but able to stick together when pinched with your fingertips.

03

Divide mixture among prepared pans. Press with your fingertips into evenly packed crust right to edges. Bake in oven for 10 to 12 minutes until dough is almost firm when touched. Remove pans to rack to cool completely.

04

Soften ice cream just enough to be spreadable. Spoon on top of one of the chilled cookie cakes and smooth out to sides in an even layer. Remove cookie from cake pan and place on top of ice cream, gently pressing down. Place in freezer overnight to completely firm up.

05

To serve, remove cake from freezer and turn out onto flat serving plate or wooden board. Drizzle with melted chocolate. Using warm knife, cut cake into wedges and serve immediately.

Irene McGuinness

Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University

@ireneforfood

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