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  • Angelica Larsson

Cookie n' cream ice cream cake | Vegan

Hello my lovelies! If there's an ice cream variation that would blow my mind as a child it would have to be ice cream cake. I just couldn't comprehend the idea of layers upon layers of sweet goodness and with those memories linger I had to make an ice cream cake.

What you need for ice cream:

4 dl (1.6 cup) coconut cream

2 1/2 dl (1 cup) vegan whipped cream

2-3 tbsp vanilla sugar

4-5 crushed oreos

10 sliced marshmallows

15-20 pitted dates

What you need for the crust:

1 pkg oreos crushed

Melted butter for oreos

What you need for caramel sauce:

2 1/2 dl (1 cup) brown sugar

4 tbsp vegan milk

8 tbsp vegan butter

1 tsp vanilla sugar

What you need for topping:

2 1/2 dl (1cup) whipped cream

8-10 crushed oreos

40 mini marshmallows

I made 4 smaller cakes in tins about 11-12 cm wide.

We will begin with making our crust.

In a blender add the oreos and butter. Blend until smooth.

Coat the bottom of a cake tin with the batter.

Next we will make our ice cream.

Add the dates into a food processor and blend until smooth. Transfer them to a bowl and add enough water to cover. Allow to sit and soak.

Now we are going to whip our coconut, and whipped cream together until it creates minor ripples, then add the add the vanilla sugar and dates and whisk until combined. Then fold in the crushed oreos.

In a pot add sugar, vegan milk, vegan butter and vanilla sugar. Bring it to a boil on medium high heat while stirring. Once it thickens take it off the heat.

Whip the whipping cream until stiff peaks appear.

Now we are going to layer our cake. At the bottom we have the crust, I ended up melting some dark chocolate and coating the oreos with that and set to cool in the freezer for 5 minutes.

Then the next layer would be caramel sauce then ice cream and then whipped cream. Pop into the freezer for 10 minutes before adding more layers. Rinse and repeat until you run out.

Top the cake with some crushed oreos and a drizzle of caramel sauce.

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