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
Place one box of cookies into a bag, crush or use blender to turn into rough powder
Melt 1/4 cup of earth balance, combine with cookies to create a crust
Put crust into casserole dish and use your hands to spread out to cover bottom of plate
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
Make your second layer of cookie crust (see 1-3) and once ice cream layer is hard, place next layer on ice cream
Repeat steps 4-5 with next layer of ice cream, return casserole dish to freezer
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
