🎂 Triple Choc + Berry = Dessert Magic
Looking for a showstopper dessert that looks fancy but is secretly super easy? We’ve got you.
The incredibly talented That Green Olive took our Triple Choccy Fudge Celebration Cookies and turned them into an Ice Cream Cake masterpiece — and yep, it tastes as good as it looks. No baking skills required!
Impress Without the Stress
Pressed for time? Not a baker? Don’t worry. This no-bake ice cream cake is the ultimate shortcut to dessert glory — sweet, rich, and totally customisable. Make it the night before, pop it in the freezer, and boom — you’re a domestic goddess with zero effort.
TRIPLE CHOCOLATE & BERRY ICE CREAM CAKE
(Serves a crowd, and looks like you spent hours)
You’ll need:
- 250g cashews (soaked overnight + drained)
- 300g mixed berries
- ¾ cup berry jam
- 2 cups canned coconut milk
- ½ cup cornflour
- 2 boxes Molly Woppy Triple Choccy Fudge Celebration Cookies
- ¼ cup coconut oil (melted)
Method:
-
Prep the tin
Grease an 18–20cm loose-bottom cake tin. -
Make your ice cream layer
Blend cashews, berries, jam, coconut milk, and cornflour until silky smooth. Pour into a tin or container and freeze for 6+ hours (or overnight), whisking every so often for extra creaminess. -
Make your cookie base
Blitz 1 box of cookies into crumbs. Set aside ¼ cup for the topping. Mix the rest with melted coconut oil. Press firmly into the bottom of your prepared tin. -
Chop & swirl
Chop the second box of cookies (save 6 whole ones for decoration) and stir the chopped bits through your slightly softened ice cream. -
Layer it up
Spread the ice cream over the cookie base, smooth it down, sprinkle the reserved crumbs on top, and freeze again for at least 6 hours. -
Decorate & serve
Remove from the tin, decorate with the 6 whole cookies, and let it sit for 15 minutes before slicing with a hot knife.
It’s THAT easy.
Delicious, dairy-free, and dangerously good.
👉 Grab your Triple Choccy Fudge Cookies and give it a go.
Tag us @mollywoppy — we’d love to see your masterpiece!