Cookie Dough Ice Cream Sandwich Cake
Prep time
Total time
This frozen dessert provides layer upon layer of sweetness, but it's surprisingly easy to put together. See Nicole's photo of the steps below to help with this recipe. Also, you can swap in a different dairy-free ice cream flavor to give this vegan ice cream sandwich cake a different spin.
Serves: 16 to 18 slices
  1. Set the pint(s) of dairy-free ice cream on the counter to soften, about 15 minutes.
  2. Line an 8- or 9-inch springform pan with a sheet of plastic wrap, extending about 2 inches over the edge.
  3. Cut each ice cream sandwich in half, vertically. Create a wall by placing the half sandwiches side-by-side against the inside edge of your pan, cut side facing in. Place the pan in the freezer for 20 minutes to ensure the sandwiches don't melt as you finish the recipe.
  4. Spread a layer of the softened dairy-free ice cream along the bottom of the pan (inside your ice cream sandwich rim). And then drizzle chocolate ganache and caramel sauce on top. Add a layer of coconut whip and then another layer of Cookie Dough Ice Cream, chocolate ganache, and caramel.
  5. Put the cake in the freezer to firm up for 1 hour.
  6. Top with any extra coconut whip topping and sprinkles.
  7. Return the cake to the freezer and freeze until firm. Cover with the wrap and keep frozen until ready to serve.
Timing Note: You might think the Prep time seems to short, but you want to work quickly with this recipe. Having a helper on hand can help to keep the pace and prevent melting, or you can freeze the cake in between steps.
Recipe by Go Dairy Free at