You see I’ve been nearly gluten-free (yes, even when I’m on vacation to a place like New Orleans, you’ll find me at the one place serving gluten-free pancakes aka Meals From the Heart Cafe), dairy-free (with the exception of cheese or frozen yogurt a few times a year), and sugar-free for close to 2 years now. It hasn’t been a problem, because I love veggies, and there are so many products on the market that satisfy my restrictions; however, the dessert industry is a bit behind.
Go to your favorite frozen yogurt joint and they have fat-free or dairy-free, but not sugar-free. Hop over to your best cupcakery and there will be gluten-free and vegan, but no sugar-free. Hit up your most delectable dessert counter and yes, they may have a vegan tart that’s been sweetened with xylitol, and is gluten-free, but more than likely the crust will be some combo of date and nut. That’s cool and all, but it’s my month and I want what I want.
My favorite childhood birthday treat used to be the mint chocolate ice cream cake with oreo cookie crust from either Baskin Robbins or TCBY… two places I just don’t go anymore. So when I was grabbing a tonic from Erewhon a few weeks ago, and passed by the frozen foods section, I was more than ecstatic to find that So Delicious coconut ice cream now has a no sugar added, sweetened with stevia, mint chip flavor. I was immediately reminded of the Oreo-esque, gluten-free sandwich cookies by Kinnikinnick I had found at Whole Foods last year, and plotted my next step of action.
The crust is a little sticky before baking so I used the back of a spoon to gently spread out and press into the tin.
After you bake the crust, let it cool a bit while your ice cream melts on the counter. Then make sure you fully refreeze the ice cream cake before enjoying. I used two sandwich cookies for the mini cake that totaled 130 calories. I only used about 1/4 pint of the coconut ice cream which was about 120 calories. How awesome is it that the whole mint chip mini ice cream cake with the Oreo-esque crust is less than 300 calories! Some birthday gift! I definitely thanked myself for this one!
2 gluten-free chocolate sandwich cookies (I used Kinnitoos by Kinnikinnick)
1 tbsp Earth Balance butter
1/2 cup dairy-free, sugar-free ice cream (I used So Delicious in Mint Chip)
Remove ice cream from freezer and let soften on counter. Preheat over to 350. Crush sandwich cookies with back of spoon or in a ziplock with a hammer, till finely ground. Pour crumbs into mini pie tin and flatten/shape into crust with back of thumb. Put the butter in a cup and melt in microwave for 20 seconds. Drizzle butter over pie crust. Using the back of a spoon or a finger dipped in water, gently press the crust flat. Place pie tin on a baking sheet and bake for 5-7 minutes or until crust slightly bubbles. Let cool. Once pie crust is cool to the touch, spoon the melted ice cream over the pie crust, making sure it is evenly distributed. Place back in freezer and let set for a few hours or overnight.