I may be away on a little stay-cation this week, but I am still dreaming of (and gushing about) this Berries and Cream Ice Cream Cake that graced our dessert table last weekend! Seriously, I could eat this ice cream cake EVERY SINGLE DAY and it would never get old. It’s rich and creamy while being tart and decadent all at the same time and those chocolate wafer cookie layers are nothing short of cookie perfection.
Trust me, you are going to want to dig into this one!
If you are like us then your pantry is most definitely stocked with Pamela’s Products. Their graham crackers, Figgies and Jammies and Pamela’s All-Purpose Flour Artisan Blend have graced my cupboards for as long as I can remember. So, naturally when I learned that Pamela’s was launching a grain and gluten free Nut Flour Blend I couldn’t wait to get my hands on a bag. Almonds, coconut, pecans AND walnuts all together in one blend?! Come on, that is just heavenly and I promise this blend does not disappoint. I have not only been baking with this blend and loving it, I have literally been sprinkling it over my yogurt bowls and dusting my avocado toast with it. It’s pure magic friend, you have got to get your hands on a bag!
My family has declared these chocolate wafer cookies their favorite cookies EVER! Seriously, ever! They taste like a super decadent Oreo cookie all on their own, but when paired with tart raspberries, sorbet and vanilla bean ice cream their flavor is magnified leaving your taste buds in pure summer bliss. I like to make this dessert over the course of a few days – I bake the cookies one day, nosh on a couple dozen of them with my kiddos then use the other couple dozen of leftover cookies for this summer ice cream cake the next. The cookies themselves are super easy, the ice cream cake is even easier, but everyone that tastes them will swear you slaved away for hours!
- In the bowl of a stand mixer cream together the butter, sugar, brown sugar and vanilla until light and airy, about 2 minutes
- In a medium-sized mixing bowl whisk together the Pamela's Grain Free Nut Flour Blend, cocoa powder, baking soda and salt until combined.
- Add the dry ingredients to the butter mixture and mix until just combined. Add the milk and mix to combine.
- Form the dough into two logs approximately 1 ½ inches thick. Wrap well with plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 350 °F and line a baking sheet with parchment paper. Working with one log of dough at a time, roll the log on the counter, in the plastic wrap, until it is perfectly round. Slice the cookie dough into coins approximately ¼ thick. (see note)
- Place the dough onto the baking sheets with about 1 ½ inches between them. Bake 4 minutes, rotate the pan and bake an additional 4 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes before transferring the cookies to the rack to cool completely.
- 2 cups raspberries
- 1 pint raspberry sorbet, softened
- 2 dozen chocolate wafer cookies
- 1 pint vanilla bean ice cream, softened
- ½ cup chocolate chips
- ½ tablespoon non-hydrogenated vegetable shortening
- Line a loaf pan with plastic wrap leaving 2 inches of overhang on each side.
- Place 1 cup of fresh raspberries in the bottom of the loaf pan and freeze for 30 minutes until the berries have firmed up a bit.
- Spread the raspberry sorbet in an even layer over the partially frozen berries making sure that the layer is level.
- Create a cookie layer by laying cookies in rows of 2, slightly overlapping so that no sorbet is showing.
- Spread the softened vanilla bean ice cream over the cookie layer and smooth it out into an even layer.
- Top with an additional layer of cookies then cover with plastic wrap and freeze for 6-8 hours or overnight.
- Right before serving place the chocolate chips and shortening in a microwave-safe bowl and heat in 15-20 second increments at 50% power, stirring in between each cook time until smooth, set aside.
- Remove the plastic wrap from the top of the pan, invert onto a serving dish and remove the rest of the plastic wrap. Top with the remaining raspberries and drizzle with the melted chocolate. Serve immediately.