Vegan Ice Cream Cake

This frozen dream cake uses gluten-free chocolate sandwich cookies, making it gluten-free, dairy-free, and vegan. It tastes amazing, and the chocolate crunchy layer makes it the perfect substitute for more traditional cakes.

4.75 from 8 votes

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 25

Cook Time: 5

Additional Time: 6

Total Time: 6 30

Servings: servings

Calories: 467kcal

Author: Michelle

Ingredients

Magic Chocolate Crunchies

2 ounces dark chocolate
2 tablespoons coconut oil
1 teaspoon agave
15 creme filled chocolate sandwich cookies creme removed

Frozen Dream Cake

2 pints chocolate ice cream
2 pints vanilla ice cream

Whipped Topping

2 cans coconut milk solid portion only
1 tablespoon vanilla
3/4 cup powdered sugar

Instructions

Start by placing the coconut milk cans in the fridge, then begin making the magic chocolate crunchies. Scrape out the filling and place the chocolate sandwich cookies (sans filling) into the bowl of your food processor and pulse until they form crumbles.
In a small saucepan, add dark chocolate and coconut oil and turn the heat to low. Stir together until melted, then remove from the heat and add honey before stirring again. Add about half the mixture to cookie crumbles and pulse again to combine. The mixture should look a little wet but not be dripping with moisture.
2 ounces dark chocolate, 2 tablespoons coconut oil, 1 teaspoon agave, 15 creme filled chocolate sandwich cookies
Let the first ice cream flavor soften on the counter until it is just soft enough to stir. Once it's to that point, assemble springform pan, lining the bottom with parchment paper. Scoop the ice cream into the center of the springform pan and use a spatula to smooth it to the edges.
2 pints chocolate ice cream
Once it's smoothed, sprinkle magic chocolate crunchies over the ice cream, being sure to leave a border around the edge with no crunchies, then place the pan in the freezer for at least three hours to ensure it's fully frozen.
After the first layer is fully frozen, repeat the steps with the second flavor of ice cream. Once the second layer is smoothed on, return your cake to the freezer for another three hours.
2 pints vanilla ice cream
To make the whipped topping, remove the coconut milk cans from the fridge. Open and drain the coconut water, retaining the solid coconut milk for this recipe. Add the coconut milk to your mixing bowl and whip. Once it is somewhat softened and is starting to lighten in texture, add the vanilla and a quarter cup of powdered sugar and mix again, starting at low speed so the powdered sugar doesn't fly out. Whip for two to three minutes, then add another quarter cup of powdered sugar and repeat.
2 cans coconut milk, 1 tablespoon vanilla, 3/4 cup powdered sugar
Once the whipped topping is thickened and all the ingredients are well incorporated, frost the frozen dream cake. Once frosted, return to the freezer for another hour. Once the topping is frozen, use the reserved magic shell (coconut oil, honey, and chocolate) to drizzle over the top of your cake as decoration.
Serve immediately or return to the freezer, tightly covered, until ready to serve. Do not leave out for more than five minutes at a time.

Equipment

Springform Pan

Food Processor

Spatula Set

Notes

While this is vegan, gluten-free, corn-free, etc., you can also make this with traditional ice cream and regular Oreos plus honey in place of the agave if you don't have those allergies.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.