This recipe for a dairy-free Oreo ice cream cake was submitted by Michelle Hendrickson for a recipe contest that we hosted. It’s an indulgent frozen treat layered with naturally dairy-free and egg-free cake, vegan ice cream, fudgy frosting, and whipped topping. Yes, this is a true dessert!
Dairy-Free Oreo Ice Cream Cake for the Ultimate Frozen Dessert
This decadent recipe can be as easy or as homemade as you desire. See below for all types of options for the different layers, in FAQ format.
What Dairy-Free Ice Cream Do You Recommend?
Can I Just Use a Cookies ‘n Cream Dairy-Free Ice Cream?
You can! But if you do, I would use 2 pints or 1 quart of the ice cream. Breyer’s is a great cost-effective option since their non-dairy ice cream is sold in larger tubs. But many of these brands have cookies ‘n cream flavors. Or for the best option, make your own Dairy-Free Cookies ‘n Cream Ice Cream. That recipe makes a big batch and is allergy-friendly.
What are the Best Frosting Options?
Believe it or not, many tub frostings sold in the baking aisle are dairy-free. See our Duncan Hines Frosting Guide and our Dairy-Free Pillsbury Guide for various options. Or, you can make your own! They Dairy-Free Milk Chocolate Frosting Recipe is an all time favorite. But if you want a cake that’s a little less sweet, Michelle recommends omitting the frosting, but drizzling the cake with a Hershey’s style syrup.
Which Brands make Truly Dairy-Free Whipped Topping?
As many of you know, some non-dairy whipped topping brands do contain milk. But varieties like So Delicious Cocowhip, Truwhip Vegan, and 365 Plant-Based Whipped Topping (Whole Foods). You can also make your own dairy-free coconut whipped cream. I would make a double batch if you want a thick layer, or a single batch if you just want it for decorating the top.
Special Diet Notes: Dairy-Free Oreo Ice Cream Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian. Please note that most chocolate sandwich cookies are dairy-free, but do contain soy oil. So it’s tricky to make a completely soy-free Oreo ice cream cake.
- 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)
- Preheat your oven to 350ºF.
- Pour the cupcake batter into a 9-inch or 10-inch springform pan (see note below).
- Bake the cake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then place it in the freezer.
- Once the cake is in the freezer, pull the ice cream out of the freezer and let it soften for 10 minutes.
- Set about 6 cookies aside. Crush the remaining cookies.
- Dump the ice cream into a large bowl, and stir in the crushed cookies.
- Remove the cake from the freezer, and spread the cookie ice cream over top.
- Cover the cake with plastic wrap and freeze it for 1 hour.
- Remove the cake from the freezer, and top with the frosting or drizzle on some chocolate syrup.
- Cover the cake with plastic wrap and freeze for 1 hour.
- 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.
- Cover and freeze the Oreo cake overnight.
- Take the cake out of the freezer about 20 to 30 minutes before slicing.
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.