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Chocolate Chip Cookie Ice Box Cake Recipe

Chocolate Chip Cookie Ice Box Cake (Gluten & Dairy Free)


  • Author: Caroline Fausel
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Ingredients

  • 2 boxes Julia’s Table Chocolatey Chunk cookies (12 cookies)
  • 4 T unsalted ghee or refined coconut oil
  • 4 cans full fat coconut milk
  • 4 egg yolks
  • 1/4 cup arrowroot flour/ starch
  • 1/4 cup maple syrup
  • 2 T gelatin
  • pinch of salt
  • 2 t vanilla

Instructions

  1. Butter a 9″ springform pan using a dab of ghee or coconut oil and line the sides with parchment paper.
  2. In a food processor, pulse 1 box cookies (6 cookies) with 4 T ghee or coconut oil into a fine crumb.
  3. Press the cookie crumb along the bottom of the springform pan to form a crust. Place the pan in the refrigerator while you make the pudding.
  4. In a large saucepan on the stovetop, add 4 cans coconut milk, 4 eggs yolks, 1/4 c arrowroot, pinch of salt, and 1/4 c maple syrup.
  5. Bring to a boil and add 2 T gelatin, whisking frequently until fully combined. Simmer on low for 5 to 7 minutes, stirring occasionally until the pudding begins to thicken. Remove from heat and whisk in 2 t vanilla. Set the pudding aside to cool for 10 to 15 minutes.
  6. Once the pudding has cooled, pour 1/2 into the spring form pan right over the cookie crust.
  7. Crumble 3 cookies on top of the layer of pudding. Pour remaining pudding on top of the cookie crumbles and then crumble the remaining 3 cookies on the top.
  8. Place the pan in the refrigerator overnight.
  9. When ready to serve, remove the outer layer from the springform pan and peel off the layer of parchment paper. Slice and serve.