Crumbly cookies and fudge chocolate ganache are topped with cookies & cream ice cream in this perfectly-portioned personal cake bite.
Ingredients
Prep
- First, remove vegan cookies and cream ice cream from freezer to soften. Meanwhile, line a mini cupcake tin with cupcake liners.
- Make cookie crumbs by crushing eight vegan chocolate creme sandwich cookies in a blender or food processor. Reserve 1 tablespoon of crumbs and set aside. Mix the remaining cookie crumbs with 3 tablespoons of melted Forager Project Butter. Stir to combine.
- Evenly distribute crumb mixture into cupcake tins and flatten using the back of a spoon.
- To make chocolate ganache, bring ½ cup of Forager Project Cashewmilk to a simmer over low heat in a small pan. Add sugar stirring to dissolve. Sift in cocoa powder, cornstarch, and salt. Simmer for 2 minutes, stirring constantly.
- Place a spoonful of ganache on top of crumb crusts and place the cupcake tin into the freezer for 10 minutes to set.
- Spoon softened vegan cookies and cream ice cream and flatten with the back of a spoon, then put it back into the freezer for 10 minutes.
- Finish with a decorative drizzle of ganache and a sprinkling of cookie crumbs and return to the freezer for five more minutes.
- Remove the ice cream cake bites from the cupcake tin and enjoy
