Ice Cream Pyramid in a Cookie Basket

Our house is an ice cream house and when it comes to desserts, it is safe to assume that if ice cream is involved then everyone will be happy. Ice cream and cookies is even better so I am making an ice cream pyramid with a chocolate line cookie basket base.

The original inspiration for this dessert comes from Alix, the author of one of all my all time favorite blogs The Cherry Blossom Girl. Thank you to her for sending me a picture of it!

Ice Cream Pyramid in a Cookie Basket

 

Cookie Basket Base

  • 1 cup almond flour
  • 1/4 cup arrowroot of tapioca starch
  • 1/4 tsp salt
  • 2 tbsp coconut oil 
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  1. preheat oven to 350
  2. In the bowl of a food processor combine almond flour, arrowroot, salt, coconut oil, maple syrup, vanilla and almond extract
  3. Pulse until combined
  4. Scoop mixture out onto parchment paper and form it loosely with your hands
  5. Set aside a small disk of dough for the bottom of the basket
  6. Place a ramekin upside down and place an inside out baking cup over the top
  7. Place the small disk of dough on the top and in the center of the upside down ramekin and then rollout under a square of parchment paper. Remove any excess dough and set aside
  8. Put another piece of parchment on top of the remaining dough and using a rolling pin roll out dough so it is about 1/8in thick
  9. Using a small cookie cutter, cut out shapes from the dough (I used a small heart shaped cookie cutter but any will work). Starting at the outside edge of the bottom of the basket, overlap the hearts so that they form the walls of the basket
  10. Place ramekin on a baking sheet lined with parchment paper. Bake for 14 minutes rotating once halfway through 
  11. Cut out decorations from any leftover dough and bake on a baking sheet lined with parchment paper for seven minutes
  12. After removing the ramekin and decorations from the oven, let cool before setting them into a storage container and placing it in the fridge

 

Chocolate Basket lining

  • 1 bar of your favorite chocolate (I used a cashew milk based chocolate bar)
  1. In a small microwave safe dish break chocolate bar into pieces
  2. Melt the chocolate by placing the dish into the microwave and heating for 30 seconds
  3. Remove dish after the 30 seconds, stir
  4. Place back in the microwave and heat for another 15 seconds
  5. Remove dish again and stir. If your chocolate is still not melted, repeat step 4 until it is (be careful not to burn the chocolate)
  6. Pour chocolate into the bottom of the cookie basket base and place in the refrigerator or freezer to set

Ice Cream Pyramid

  • Ice cream (I used vanilla from Nada Moo, my favorite brand of coconut milk based ice cream and added matcha and mint flavoring)
  1. Using a room temperature ice cream or cookie dough scoop (I used a cookie dough scoop so I could have a smaller pyramid), make evenly sized scoops of ice cream
  2. Stack the scoops to create a pyramid

For pretty and evenly sized scoops of ice cream :

  • make sure your ice cream is very cold
  • If the ice cream scooper is too cold, ice cream will stick to it. To prevent this, keep a dish of warm water and a towel next to you and rinse and wipe off your ice cream scoop whenever this happens

Decorate your pyramid with cookies, chocolates...fruit...peanut butter, whatever makes you happy and enjoy!