Coffee Almond Ice Cream Cake

1. 1

   Preheat oven to 350 F.

2. 2

   In a food processor, process the cookies and the coconut oil into a fine powder. Press this cookie powder into a 12 by 12 inch (or similar size) baking dish to form the crust. Bake the crust at 350 F for fifteen minutes.

3. 3

   While the crust is baking, take the ice cream out of the freezer and let it soften a bit on the counter.

4. 4

   When crust is done remove it from the oven. Spread the cocoa almond spread on the hot cookie crust. Allow crust to cool a bit.

5. 5

   When the crust has slightly cooled for five minutes, put it in the freezer for fifteen minutes.

6. 6

   Remove crust from the freezer. Spread the softened ice cream over the cookie crust as best as you can (it's kind of a pain, I know). Put the ice cream cake back in the freezer to refreeze for at least 45 minutes.

* Per serving · 4 servings · Values may vary.

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