Diary Free Ice Cream Cake
Creamy layers of chocolate and strawberry gelato with a cookie crust. Perfect for summer!
Servings: 10 servings
Ingredients
- 1 pint Strawberry O'My! Dairy Free Gelato
- 1 pint Chocolate O'My! Dairy Free Gelato
- 3 strawberries sliced
- 1 1/2 cups cookie crumbles gluten free & vegan cookies if necessary
- 2 tbsp vegan butter melted
Instructions
- Line a 9x5 inch loaf pan with plastic wrap. I used two pieces going in opposite directions to be sure everything was well covered.
- Remove the strawberry gelato from the freezer and let it sit at room temperature for 5 minutes to soften. Use an ice cream scoop to scoop the strawberry gelato into the bottom of the liked pan and then use a cake spatula to smooth the ice cream into an even layer. Top with strawberry slices and place in the freezer for 1 hour.
- Remove the chocolate gelato from the freezer and let it sit at room temperature for 5 minutes to soften. Use an ice cream scoop to scoop the chocolate gelato over the strawberries and use a cake spatula to smooth the ice cream into an even layer. Freeze for one hour.
- Place your cookie crumbles into a bowl or food processor and then add in the melted vegan butter. Stir or pulse until everything is combined and the mixture resembles wet sand. Press the mixture over the chocolate layer and pack it tightly. Freeze for at least 2 hours before serving.
- To serve, remove the cake from the pan and turn it over onto a cutting board so the ice side is facing up. Use a sharp knife to slice into one inch pieces. Enjoy!
Notes
I hope you enjoyed this recipe! If you have any questions or comments, please leave the form at the bottom of the page. :)