Samoa Ice Cream Cake
 
Prep time
Cook time
Total time
 
Please note that the Prep time doesn't include freezing. The hands on time isn't much, but patience is required!
Author:
Serves: 1 9x5-inch cake
Ingredients
Caramel Topping
  • 2 cups pitted dates
  • 1 cup hot water
  • ⅓ cup coconut oil
  • 2 cups shredded toasted unsweetened coconut**
Chocolate Drizzle
  • 1 cup allergy-friendly chocolate chips (such as Enjoy Life)
  • 2 tablespoons coconut oil
Instructions
  1. Thaw the ice cream in the microwave just until easily scoop-able (do not over melt to liquid state). Scoop it into a 9x5-inch bread pan, and pack down to avoid large air bubbles and to create an even top layer. Place the bread pan in your freezer for 3 hours or until the center is firm.
  2. Break the cookies and place them in a food processor. Coarsely chop, breaking up any big chunks. Add the melted coconut oil and processor until crumbs form.
  3. Pour the crumbs over top of the ice cream and gently press to form an even layer. Place the bread pan back in the freezer for 1 to 2 hours, or until firm.
  4. While the cookie layer freezers, simply rinse out the food processor to remove large crumbs. Add the dates and coarsely chop until small chunks form. Add the hot water and allow the mixture to sit for 5 minutes to rehydrate the dates.
  5. Puree the dates and water for 5 minutes or until smooth, stopping to scrape down the sides as needed. Add the coconut oil (no need to melt, the warmth from the dates should do it). Puree for another 2 minutes, or until smooth, stopping to scrape down the sides as needed.
  6. Pour the date caramel into a bowl and fold in the toasted coconut.
Assembly
  1. Run the ice cream pan under warm water to loosen and flip the ice cream cake onto a serving plate (cookie crumbs side down).
  2. Quickly and as evenly as possible, spread the coconut caramel over the entire ice cream portion of the cake. There will be a little left over.
  3. Place the cake back in the freezer until ready to serve.
  4. Prepare the chocolate drizzle right before serving. Melt the chocolate in a small bowl or glass jar the microwave with the coconut oil. Be careful not to overheat it. Mix well and drizzle over the top of cake.
  5. Cut the cake with a large sharp knife to serve. Freeze any leftovers.
Notes
*Feel free to use any allergy friendly cookies or even graham crackers that suit your needs.

**Some stores carry coconut already toasted. If you cannot find toasted coconut (or unsweetened coconut) you can easily toast your own. Spread the coconut on a baking sheet and broil on high for about 3 to 5 minutes. Allow the coconut to cool before using.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/samoa-ice-cream-cake