Hello friends! I am back, and ready to share something extremely tasty! I often get asked, “What foods do you miss the most from your non-vegan days?“. To answer this honestly, nothing! There is not a single meal that is non-vegan that I cannot recreate to make it taste exactly and if not better than the original dish. I am here with another recipe to prove my point.
One of my favorite desserts growing up was a Carvel ice-cream cake. I remember every year asking my mother to purchase one for my birthday. As I got older it was a tie between ice-cream cake and her famous strawberry and cream birthday cake. I would have definitely been happy with both, but let’s not kid ourselves that would be a recipe for one very upset stomach.
Now that I am older, cake is not something that is served often. This is why I jump on every opportunity to make one myself. I make a cake every year for my husband’s birthday. I decided that if we were not going to find a vegan ice-cream cake in our local grocery store, it would have to be up to me to create one. I fully accepted this challenge, and I must admit, totally nailed it!
I am happy to share this recipe and hope that this cake becomes a family tradition for someone else. I will provide step-by-step pictures below, and the full-length recipe at the bottom of this post.
This cake is both vegan and gluten-free. Feel free to modify it if you do not prefer gluten-free. Regular oreo’s can be substituted as well as regular flour-based vegan cookie dough.
What you will need:
- Cooking Spray
- Springform Pan
- Food Processor
- 14 oz of your favorite chocolate chip cookie dough (I used Eat Pastry Gluten-Free Chocolate chip cookie dough)
- 10.5 oz package of Glutino Oreos -click here for gf oreos, (or use regular Oreos if you are not gluten-sensitive)
- 1 tbsp of maple syrup
- 1 tbsp of creamy peanut butter
- Four pints of your favorite vegan ice-cream (I used two pints of vanilla and two pints of cookies n creme from the brand NadaMoo)
- 9 oz container of coconut whip cream (I used the brand So Delicious)
For the cookie crust
- Heat your oven to 350°F.
- Use only the flat bottom part of your springform pan and lightly spray with your cooking spray.
- Use your hands to evenly spread the cookie dough flat across the pan, make sure that it is spread to fully fit the bottom of the pan.
- Cook for about 11 minutes (or follow the directions accordingly if you have chosen to use a different brand).
- Remove the cookie from the oven, and let it cool completely before moving on to the next step. You may want to let it sit for at least 2 hours or cool in the freezer to speed up the process.
For the Cookie Crumble
- In a food processor, blend together the package of oreo’s, 1 tbsp of maple syrup, and 1 tbsp of creamy peanut butter.
- You want to consistency to be a sticky crumble texture.
- Set aside in a separate bowl so it is ready to be assembled.
- Wash and dry your food processor before moving on to the next step.
Assembling the Cake
- Once your cookie is completely cooled, secure the top part of your springform pan onto the bottom portion of it. You may want to lightly spray the sides of the pan with cooking spray.
- In your food processor, whip together the two pints of vanilla ice-cream. You want the ice-cream to be very smooth and creamy so that it is easy to spread across the pan without tearing up your cookie. You can either use the flat part of a spoon to do this or if your brave you can flatten it with your hand as I did.
- Once you have completed layering the vanilla ice-cream, cover the pan with foil and place into the freezer for about 15 minutes.
- After freezing the first layer of ice-cream, take it out of the freezer and evenly spread your cookie crumble over it, make sure to leave about 1/4 to 1/2 cup of the crumble to decorate the top of the cake with.
- Cover and place back into the freezer.
- For the next layer of the cake, you will want to use the remaining two pints of cookies n creme ice-cream and whip it in the food processor just as you did with the vanilla ice-cream. Make sure it is smooth enough to gently layer over the cookie crumble.
- Take your cake out of the freezer and layer on the cookies n creme ice-cream until it is smooth and flattened. Place back into the freezer for another 10 – 15 minutes.
- While you wait for your cake to harden, you can thaw out your coconut whip cream. It is not necessary to put this is the food processor as it is pretty easy to spread when fully thawed.
- Once your whip cream is completely thawed, take your cake out of the freezer and evenly spread the whipped cream ontop the top of it.
- You may immediately sprinkle on the remaining cookie crumble on the top of your layer ice-cream cake.
- Cover and freeze until you are ready to serve!
Note: When it is ready to be served, take it out of the freezer, uncover it, and allow for it to thaw out just enough so that you can easily pop off the top of the springform pan.