I’ve always wanted to try ice cream cake. I remember going to countless birthday parties growing up where ice cream cake was served, but my mom and I never tried to make a safe version for me ourselves. Now that I am addicted to Dunkin Donuts unsweetened ice tea, I am tempted by their ice cream cakes everyday on my lunch break at work. This weekend, I decided it was time to stop feeling sorry for myself for not being able to have this treat and start creating my own dream ice cream cake.
This recipe is simple and foolproof yet absolutely delectable. It’s only four ingredients, yet I promise your taste buds will be thanking you! Best of all, it’s dairy, egg, peanut, and tree nut free, and vegan as well. Can’t have soy? Substitute with coconut milk. Can’t have gluten? Use your own favorite sandwich cookie. The possibilities are endless- you could try a crushed graham cracker crust, a different flavor ice cream, or mixing in your own favorite candy or fruit. Let me know what combinations you come up with!
You will need…
2 quarts Creamy Vanilla So Delicious Dairy Free Soymilk Non-Dairy Frozen Dessert
1 package Oreo cookies
6 crushed candy canes
¼ cup melted Fleischmann’s Unsalted Margarine
Place 24 Oreos in a food processor and blend until desired crumb texture. Add melted margarine and pulse until well combined. Place the ground crumb mixture into a 10” springform pan and press evenly onto bottom. Refrigerate this crust for at least one hour.
Peppermint Ice Cream
Take ice cream out of freezer and let soften for 20 minutes. Put ice cream into a large mixing bowl. Add 4 crushed candy canes. Mix with hand mixer until smooth. Add more crushed candy canes if desired before pouring mixture into springform pan. Place in freezer for at least 2-3 hours.
Remove cake from freezer and top with chopped remaining Oreos and crushed candy canes. Place back in freezer until ready to serve.