Cookies & Cream Ice Cream Cake Bites

Ingredients

• ⅓ pint of dairy-free cookies & cream ice cream, softened
• 8 vegan chocolate sandwich cookies
• 3 tablespoons melted vegan butter
• ½ cup Forager Project Cashewmilk
• ¼ cup sugar
• ½ teaspoon cornstarch
• ⅓ cup cocoa powder
• ¼ teaspoon salt

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