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This ice cream cake is very easy to make and tastes so great! It’s my favorite summer time dessert!
Preheat oven to 350 F.
In a food processor, process the cookies and the coconut oil into a fine powder. Press this cookie powder into a 12 by 12 inch (or similar size) baking dish to form the crust. Bake the crust at 350 F for fifteen minutes.
While the crust is baking, take the ice cream out of the freezer and let it soften a bit on the counter.
When crust is done remove it from the oven. Spread the cocoa almond spread on the hot cookie crust. Allow crust to cool a bit.
When the crust has slightly cooled for five minutes, put it in the freezer for fifteen minutes.
Remove crust from the freezer. Spread the softened ice cream over the cookie crust as best as you can (it’s kind of a pain, I know). Put the ice cream cake back in the freezer to refreeze for at least 45 minutes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!