Dairy-Free Oreo Ice Cream Cake
 
Prep time
Cook time
Total time
 
I’ve made this Oreo ice cream cake several times and everyone loves it; no one knows its dairy free. I’ve tested it with a 10 inch, 12 inch and 14 inch pan. Please note that the Prep time is hands-on time only. Allow plenty of time for cooling and chilling!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 large cake
Ingredients
  • 1 batch Chocolate Wacky Cupcake batter, unbaked (see Cake Note below)
  • 1 pint dairy-free vanilla ice cream (see post above)
  • 1 (14-ounce) package Oreo cookies or other chocolate sandwich cookies
  • 1 tub dairy-free fudge frosting (see post above)
  • 1 (8-ounce) tub dairy-free whipped topping (see post above)
Instructions
  1. Preheat your oven to 350ºF.
  2. Pour the cupcake batter into a 9-inch or 10-inch springform pan (see note below).
  3. Bake the cake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool completely, then place it in the freezer.
  5. Once the cake is in the freezer, pull the ice cream out of the freezer and let it soften for 10 minutes.
  6. Set about 6 cookies aside. Crush the remaining cookies.
  7. Dump the ice cream into a large bowl, and stir in the crushed cookies.
  8. Remove the cake from the freezer, and spread the cookie ice cream over top.
  9. Cover the cake with plastic wrap and freeze it for 1 hour.
  10. Remove the cake from the freezer, and top with the frosting or drizzle on some chocolate syrup.
  11. Cover the cake with plastic wrap and freeze for 1 hour.
  12. Remove the cake from the freezer, and spread the whipped topping on it. Garnish with the whole cookies, or crush them and sprinkle over top.
  13. Cover and freeze the Oreo cake overnight.
  14. Take the cake out of the freezer about 20 to 30 minutes before slicing.
Notes
Cake Note: Michelle sometimes uses a store-bought cake mix (prepared with oil, water, and eggs, as directed) and bakes just half of the batter in the pan for this cake. The other half of the batter can be baked as cupcakes or into a second cake. But our Wacky Cupcake batter is the perfect amount for the recipe and is naturally egg-free.

Pan Note: If your springform pan is prone to leeks, bake the cake in a standard 9- or 10-inch cake pan. I like to line the bottom with a circle of parchment paper for easy removal. Once completely cool, transfer the cake to your springform pan.
Nutrition Information
Serving size: 1 slice Calories: 545 Fat: 23.7g Saturated fat: 9.3g Carbohydrates: 81.6g Sugar: 55.2g Sodium: 436mg Fiber: 2.2g Protein: 3.5g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-oreo-ice-cream-cake