Square Organics Ice Cream Cake
You know that moment when you’re dying for something chocolatey/sweet n’ salty but *gasp* don’t have any in sight?! And sometimes you just don’t want to run to the grocery store for the third time that day… (or maybe that’s just me...?)? This no-bake Square Organics Ice Cream Cake may just be the dessert of your dreams and can satisfy any soul!
The great feature about this ice cream cake is that you can adjust it to fit your needs, (dairy-free, gluten-free, etc) and the combinations of ice cream and toppings are endless!
Feel free to use whatever flavor/brand of ice cream you enjoy and your fave toppings and Square Organics bar! Heck, even if you don’t have Square Bars, you 100% can still enjoy this! (Though, I definitely recommend Square Organics Bars; use the code cooking_emily for 20% your Square Organics order!)
I personally am a forever lover of peanut butter and chocolate, so my ice cream cake featured those two love bugs! ( PB + Chocolate= my heart)
I hope you enjoy this no-bake ice cream cake as much as my family, friends, and I do!
Ice Cream Cake
Makes: one 4 1/2" by 2 1/2" ice cream cake
Serves: 2-3
Ingredients
1/2 cup pitted medjool dates
1/2 cup nuts (I used cashews and walnuts)
1 TBS rolled oats
1 1/2 TBS creamy peanut butter (or your favorite creamy nut/seed butter!)
1/2 pint of your preferred ice cream (I used peanut butter cup Halo Top ice cream!)
1 Square Organics Bar, chopped into pieces
1 TBS coconut oil, melted
1 TBS cacao powder
Directions:
In a food processor, pulse the dates until they are finely chopped. Then, add the nuts and oats, blending until a sticky dough forms.
Press the date-nut dough into a deep, freezer-safe dish to form the ice cream cake crust (I used a round dish that's 2 1/2 inches deep and 4 1/2 inches wide).
Take pint of ice cream out of the freezer and allow it to thaw slightly.
Melt peanut butter until it reaches a consistency that's easy to spread. Then, pour the melted peanut butter over the date crust.
Spread half of the pint of ice cream on top of the peanut butter layer.
Top the ice cream layer with 1/2 chopped up Square Organics bar.
Spread the remaining ice cream over the Square layer and freeze for 30 minutes.
Mix the melted coconut oil with the cacao powder until fully combined.
Take ice cream cake out of the freezer and pour the cacao-coconut oil over the top.
Top with remaining pieces of the Square Organics bar and enjoy!
** To make this even easier quicker, buy a pre-made graham cracker crust from the store!
Tag me on Instagram (@cooking_emily) so I can see your ice cream cake creations!
