Dark Chocolate Snickerdoodle Ice Cream Cake

Name: Dark Chocolate Snickerdoodle Ice Cream Cake
Prep time: 3 h 30 min
Cook time: 1 h 5 min
Cuisine: American
Ingredients: 8oz Dark Chocolate Hope Hummus; 1 cup almond flour; 1/2 cup coconut sugar; 1/2 cup almond milk; 1/4 cup vegan butter; 3 tbsp aquafaba; 1 1/2 tsp baking powder; 1/4 tsp cinnamon; 1 tsp apple cider vinegar; 1 tsp vanilla extract; 1/4 tsp sea salt; Coconut oil; 1 pint SoDelicious Very Vanilla Cashew Ice Cream; 1 pint SoDelicious Snickerdoodle Cashew Ice Cream; 1/2 tub SoDelicious Original CocoWhip

Plan for: 3 hours, 30 minutes
Yield: 6 servings

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Ingredients:

CAKE:
8oz Dark Chocolate Hope Hummus
1 cup almond flour
1/2 cup coconut sugar
1/2 cup almond milk
1/4 cup vegan butter
3 tbsp aquafaba
1 1/2 tsp baking powder
1/4 tsp cinnamon
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 tsp sea salt
Coconut oil

ICE CREAM:
1 pint SoDelicious Very Vanilla Cashew Ice Cream
1 pint SoDelicious Snickerdoodle Cashew Ice Cream
1/2 tub SoDelicious Original CocoWhip

Directions:

Preheat oven to 350°F and grease a 8 inch round springform pan with coconut oil.
Whisk together the dry cake ingredients. In a separate bowl, mix together the almond milk and apple cider vinegar and let it sit for a few minutes to thicken. Melt the almond milk + apple cider vinegar mixture with vanilla, aquafaba, vegan butter and 4oz dark chocolate hummus over low heat until butter has just melted (do not simmer or boil).
Combine wet and dry ingredients until a soft dough forms. Pour 3/4 of the mixture into the pan and bake for 25-30 minutes.
Pop the cake out of the pan and allow to cool completely.
Pour the rest of the cake mixture into the pan and bake your second (smaller) cake for 20-25 min.
Remove from pan and allow to cool (this will be your crunchy chocolate crumble layer).
Remove Snickerdoodle ice cream from freezer and let soften for 15-30 min. Using the same springform pan, line with plastic wrap and fill with softened ice cream. Smooth with rubber spatula and put in freezer for 2 hours. Remove Snickerdoodle ice cream layer and keep wrapped in plastic wrap in freezer while you prep the Vanilla layer the same way.
For the crunchy chocolate crumble layer, smash smaller cake into crumbles. Toss with melted coconut oil until slightly moist and bake at 350°F for 12 min. Let crunchy crumbles cool and then mix with 4oz dark chocolate hummus.
Stack Snickerdoodle ice cream layer on top of larger cake. Spread crunchy crumble mixture on top of ice cream and then place vanilla layer on top. Put back in freezer.
Remove CocoWhip from freezer and let soften for 10 min. Using a rubber spatula, spread CocoWhip evenly all over cake as frosting. Top with extra crunchy crumbles or chocolate chips! Freeze for 30 min before eating.