• Robin

Ice Cream Cake



Growing up I used to request an ice cream cake from Baskin Robbins for my birthday, I absolutely LOVED the cookie crunch, soft ice cream, and frosting top - it was perfect! My husband found a non dairy ice cream cake for me last year and I just couldn't stop thinking about it. The 4th of July came up quick and I didn't plan to order anything in time, so I figured why not make my own?



There are so many variations to this recipe, ice cream flavors (or make your own!), cookies preference, frosting, etc. but here is what I put together for our 4th of July backyard event!


Enjoy!


Ice Cream Cake

Ingredients:

  • ½ cup earth balance butter

  • 2 large containers of non-dairy ice cream

  • 2 boxes of vegan cookies

  • sprinkles

  • container of strawberries

  • container of blueberries

  • vegan frosting (or make your own)


Let's make the cake...


Leave ice cream out to soften while preparing crust

  1. Place one box of cookies into a bag, crush or use blender to turn into rough powder

  2. Melt 1/4 cup of earth balance, combine with cookies to create a crust

  3. Put crust into casserole dish and use your hands to spread out to cover bottom of plate

  4. After crust has firmed, spread out a thick layer of ice cream, use your hands or a spatula, return casserole dish with ice cream layer to freezer for 10 min to harden

  5. Make your second layer of cookie crust (see 1-3) and once ice cream layer is hard, place next layer on ice cream

  6. Repeat steps 4-5 with next layer of ice cream, return casserole dish to freezer

  7. Once ice cream is hard, add frosting layer and chopped fruit and sprinkles

*you can add sprinkles and fruit in between any of the layers or save until the top layer

*cookies used: 'Nilla wafers for bottom later and Annie's birthday bunnies for middle layer, you could also use graham crackers (check for honey), Oreos, or any other vegan cookie you prefer!

*ice cream used: vanilla so delicious and strawberry swirl oatly


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