Vegan Cookie Ice Cream Cake

Why I love it

This is the homemade upgraded version of a Carvel ice cream cake with the best toppings! Instead of just chocolate and vanilla, it’s chocolate Oreo ice cream, then Oreo crumbs, then cookie dough ice cream, coconut whipped icing, oat whipped cream, and more cookie dough and Oreos on top. Oreos are such a classic ingredient in an ice cream cake. This cake is also vegan AND gluten free and you’d never know, it’s SO GOOD. If you’ve ever thought of making an ice cream cake, I highly recommend it.

Ingredients

•1 pint chocolate Oreo ice cream (I used So Delicious)

•1 pint chocolate chip cookie dough ice cream (I used Lidl brand ice cream)

•20 Oreo cookies 

•1 cup vegan cookie dough (homemade or store bought)

•1 13.5 oz can coconut milk

•1 tsp vanilla extract 

•1/4 cup powdered sugar 

•2 tbsps cacao powder (I used Better Body Foods)

•Plant-based whipped cream 

Replacements

You can substitute in your favorite ice cream flavors.

Recipe

1. Let your ice cream sit out at room temperature for 10 minutes to let it soften.

2. Grab a 6-8 inch cake pan and layer plastic wrap on the bottom.

3. Pulse all but 6 Oreos in a food processor until a fine crumb forms (no need to take out the filling).

4. Layer 1 ice cream pint on the plastic wrap, then the Oreo crumbs, then the other pint of ice cream. Place in the freezer for at least 2 hours to set. Make cookie dough balls out of your cookie dough.

5. Make your icing- open the coconut milk and discard the small amount of coconut water that is in the can with the cream. Pour the cream into a bowl with vanilla, powdered sugar, and cacao powder. Mix with a hand or stand mixer until a whipped cream consistency forms. Frost the cake with this icing and top with whipped cream and more Oreos and cookie dough balls. Enjoy!