Ice Cream Cake!

This is another Duggar recipe I have reworked into a healthier version. I am making this for Seth for his birthday next Tuesday. I thought I would share the recipe here. 

Ingredients

2 Boxes of organic Ice Cream Sandwiches

3 cups heavy whipping cream, whipped

1 pack of crushed peanut brittle (or mix 1 cup of chunky peanut butter with about 1/2 cup of coconut sugar or stevia powder and one cup crushed nuts- adding a little bit of sugar to the peanut butter and nut mix at a time and stirring until crumbly)

1 freezer safe cake pan

Place one box of ice cream sandwiches along the bottom of the pan. Top with one half of the whipping cream. Add the second box of ice cream sandwiches, top with the remaining whipped cream and then sprinkle the top with crushed peanut brittle or peanut butter crumble.

Place the whole pan in the freezer and freeze.

Serves 6-12 people depending on how much they eat :)

**As another option you can use coconut cream instead of whipped cream. Take 4-5 cans of full fat coconut milk and place them in the fridge the day before you want to make your cake. When you begin making your cake simply open the cans and the rich coconut cream will be setting at the top of the can. Scoop it out and spread as you would whipped cream.  

**Another option instead of using ice cream sandwiches is to place one layer of cookies (gluten free if you like, grain free or homemade) in the bottom of the pan, then add a layer of chocolate coconut water sorbet (slightly thawed) or homemade ice cream, add another layer of cookies, a layer of whipped cream, a layer of cookies, another layer of sorbet, another layer of cookies, and another layer of whipped cream and then top with crushed peanut brittle or peanut butter crumble.

It's a really flexible recipe. It can be gluten free, sugar free, vegan, low carb, low fat- whatever you like!