This frozen cake brings together our Gluten-Free Cookie Dough and Dairy-Free Coconutmilk pints, adding them to a scrumptious cookie crust.


Recipe Summary

8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set the pints of Coconutmilk frozen dessert on the counter to soften.

  • Line a 9-inch springform pan with parchment paper. Combine cookie crumbs with the vegan butter.

  • Press the crust mixture flat in the pan and chill for 15 to 20 minutes.

  • Once the Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15 to 20 minutes, until the surface is firm again.

  • Repeat this with the Gluten-free Cookie Dough frozen dessert.

  • Top the cake with CocoWhip and freeze for at least 2 hours before garnishing with chopped cookies and mini-chocolate chips.

Nutrition Facts

463 calories; protein 2.8g 6% DV; carbohydrates 61.5g 20% DV; fat 26g 40% DV; cholesterolmg; sodium 171.8mg 7% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I served this as one of my Christmas desserts for those who were gluten and lactose sensitive. It was a hit with not only them but everyone. I made a chocolate chip cookie base from scratch using gluten free flour. I pressed the cookie batter into spring form pan and baked until cookie base was set. I also made a half dozen cookies which I crumbled and spread on top. I used the cookie dough lactose free frozen dessert and lactose free coconut frozen dessert following like the recipe. Read More