{Lighter} Peanut Butter Ice Cream Cake with Cookie Dough Crust | Food Stuff
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Cooking tools:
- Blender
- Baking dish
- Mixing bowl
- Spatula
- Aluminum foil
- Microwave
- Freezer
- Measuring cup
- Measuring spoon
Ingredients
- ¼ tsp baking soda
- 3 cups chickpeas (drained and rinsed very well)
- Mini Chocolate Chips
- ¼ cup coconut flour
- ¼ cup Maple syrup
- ½ cup peanut butter
- 1 cup peanut butter chips
- Chopped Peanuts
- ¼ tsp salt
- ½ cup Truvia (or 1 cup other sweetener)
- 2 Tbsp pure vanilla extract
- 48 oz light vanilla cream
- 1 (8 oz) container TruWhip (or Cool Whip)
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