Berry Cookie Crunch Nicecream Cake

Exploding with juicy berries and crunchy cookie chunks, this nicecream cake is a summer dream. It's the perfect make-ahead dessert for all your holiday get-togethers and outdoor parties this season!

Ingredients

  • 1 box Meli's Rainbow Chip cookie mix
  • 0.75 c peanut butter, divided
  • 4 tbsp softened butter
  • 1 egg
  • 4 large bananas, sliced and then frozen
  • 0.25 - 0.5 c full-fat coconut milk
  • 1 c mixed frozen berries
  • Assorted fresh summer berries

Instructions

  1. Preheat the oven to 350.
  2. Prepare the cookie dough as directed, combining the Meli's Rainbow Chip mix with 0.5 c peanut butter, softened butter, and egg.
  3. Scoop about one third of the dough into miniature cookies (a scant 1 tbsp each) and bake for about 8 minutes or until the edges have just barely started to brown.
  4. Scoop the remaining two thirds of the dough into larger cookies (2 tbsp each) and bake for about 12 minutes or until golden. You want to bake these until delicately crisp since they'll be used to make a crumble.
  5. Cool the cookies completely. Put the small cookies in a sealed container and set them aside for garnishing the top of the nicecream cake.
  6. Line a loaf pan with two layers of parchment paper, leaving plenty of room on the sides so that you will be able to pull the nicecream cake out of the pan after it sets.
  7. In a food processor, combine about two thirds of the large cookies with the remaining 0.25 c peanut butter. Pulse the food processor until a sticky, crumble-like texture develops, adding another spoonful of peanut butter if the mixture feels too dry. You should be able to form a ball that will stick together.
  8. Transfer the crust mixture to the prepared loaf pan and press it in very firmly, creating a dense crust of even thickness.
  9. To the same food processor (no need to wash it beforehand), add the frozen sliced bananas and 0.25c coconut milk. Process until a thick, rich texture forms, adding additional coconut milk as needed. Add the frozen berries and pulse the food processor until the berries are broken down but some large pieces and swirls of color remain. Add the remaining several large cookies, breaking them up into bite-sized, uneven chunks, and stir them in by hand.
  10. Transfer the nicecream to the loaf pan. Use a spatula to spread it in evenly, being careful not to damage the cookie crust at the bottom.
  11. Cover the nicecream cake tightly and freeze it, at least overnight and for up to several days.
  12. When ready to serve, remove the cake from the freezer and pull it out of the pan using the sides of the parchment paper. Set it on a serving dish and garnish it abundantly with fresh summer berries and the miniature cookies. Run a large knife under hot water before cutting inch-thick slices.
  13. Store any extra nicecream cake in a tightly sealed container in the freezer for up to several weeks.
RECIPE from The Rogue Brussel Sprout Blog
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