ice cream layered cake was a success.
almond & chocolate crust:
1 1/4 cups blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons grapeseed oil
t tablespoons light agave nectar
2 tablespoons unsweetened cocoa powder
preheat oven to 350 degrees. combine dry ingredients into wet ingredients. press the dough into deep dish.
bake for 8-12 minutes, until surface of crust loses its sheen and starts to look dry-be careful no to overcook. remove from the oven and let cool completely before filling.
crust recipe adapted from Elana Amsterdam’s book: The Gluten Free Almond Flour Cookbook.
i used an icing spatula-worked really well.
fill first ice cream layer: cookies & cream ice cream
middle layer: crushed Newman O’s
then lastly: cherry & chocolate chip ice cream
when ready to serve, let it sit out for 5 minutes to soften.
you can always layer any ice cream of your choice and substitute the cookies with nuts.