Dairy-Free Oreo Ice Cream Cake
Prep time
Cook time
Total time
Note that the prep time does not include freezing - it is best to plan ahead when making an ice cream cake!
Recipe type: Dessert
Serves: 1 large cake
  • 1 dairy-free chocolate cake box mix, mixed with water, oil, and 2 eggs (as directed on package)
  • 1 pint So Delicious Dairy Free Vanilla Coconut Milk Ice Cream
  • 1 package dairy-free chocolate sandwich cookies (such as Late July, Oreos or Newman’s Own), crushed, with some whole cookies reserved for decoration
  • 1 package dairy-free fudge frosting (such as Cherrybrook Kitchen) or dairy-free chocolate syrup, for decoration
  • Rich whip, coconut cream, or other dairy-free whip topping (not non-dairy, most non-dairy toppings contain some milk)
  1. Pour half of the prepared cake batter into a 10-inch springform pan (the rest can be baked up as cupcakes or a separate single-layer cake), and bake as directed. Let cool completely.
  2. Place the ice cream in a large bowl, and stir in the crushed cookies. Top the cake with the Oreo ice cream. Top with the frosting or chocolate syrup.
  3. Freeze the cake for 4 to 6 hours.
  4. Whip the topping or coconut cream (with a touch of sweetener added) and use it to decorate the cake, along with any leftover chocolate sandwich cookies.
  5. Let it set in the freezer for 12-24 hours. Take out of freezer 20-30 minutes before you want to cut it.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-oreo-ice-cream-cake