Crumbly cookies and fudge chocolate ganache are topped with cookies & cream ice cream in this perfectly-portioned personal cake bite.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Size: 12 cake bites
⅓ pint of dairy-free cookies & cream ice cream, softened
8 vegan chocolate sandwich cookies
3 tablespoons melted vegan butter
½ cup Forager Project Cashewmilk
¼ cup sugar
½ teaspoon cornstarch
⅓ cup cocoa powder
¼ teaspoon salt
First, remove vegan cookies and cream ice cream from freezer to soften. Meanwhile, line a mini cupcake tin with cupcake liners.
Make cookie crumbs by crushing eight vegan chocolate creme sandwich cookies in a blender or food processor. Reserve 1 tablespoon of crumbs and set aside. Mix the remaining cookie crumbs with 3 tablespoons of melted Forager Project Butter. Stir to combine.
Evenly distribute crumb mixture into cupcake tins and flatten using the back of a spoon.
To make chocolate ganache, bring ½ cup of Forager Project Cashewmilk to a simmer over low heat in a small pan. Add sugar stirring to dissolve. Sift in cocoa powder, cornstarch, and salt. Simmer for 2 minutes, stirring constantly.
Place a spoonful of ganache on top of crumb crusts and place the cupcake tin into the freezer for 10 minutes to set.
Spoon softened vegan cookies and cream ice cream and flatten with the back of a spoon, then put it back into the freezer for 10 minutes.
Finish with a decorative drizzle of ganache and a sprinkling of cookie crumbs and return to the freezer for five more minutes.
Remove the ice cream cake bites from the cupcake tin and enjoy