Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups gluten free cookie crumbs (I used Enjoy Life chocolate cookies)
  • 4 Tablespoons vegan buttery spread (melted)
  • 1 pint dairy free vanilla ice cream (softened (I used So Delicious coconut milk ice cream))
  • 1 pint dairy free chocolate ice cream (softened )
  • 3/4 cup dairy free mini chocolate chips

Instruction

  • Place the cookies in the food processor and pulse unto they are finely ground.
  • Add the melted vegan buttery spread and pulse a few times until combined.
  • Press the crust mixture in the bottom of an 8 inch spring form pan. Press with a piece of waxed paper until it is smooth and covers the entire bottom of the pan.
  • Spread the pint of chocolate ice cream over the crust. Sprinkle half of the dairy free chocolate chips on top.
  • Spread the pint of the vanilla ice cream on top of the chips and spread around until smooth.
  • Top with the remaining chocolate chips.
  • Place in the freezer for at least two hours before serving.
  • Remove the sides of the spring form pan and cut into slices using a pizza cutter. Enjoy!