This recipe for ice cream cookie cakes was a Runner-Up Winner ($250 prize!) in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.
Created by Talia Hassid, these ice cream cookie cakes (both the frosting and the base are infused with dairy-free ice cream!) enticed our testers and dazzled our tasters. They are gluten-free when made as is (all-purpose flour can be substituted for the gluten-free mix if wheat is okay for you and your family), but even the gluten-eating kids and neighbors loved them.
Special Diet Notes & Options: Ice Cream Cookie Cakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally soy-free, vegan, and vegetarian. For soy-free, be sure to select a soy-free margarine from Earth Balance.
For nut-free and dairy-free ice cream cookie cakes, you can substitute Coconut Milk Ice Cream for the Almond version.
- 2 cups gluten-free all purpose baking mix*
- 1 tablespoon lemon zest
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) dairy-free, non-hydrogenated margarine (such as Earth Balance buttery sticks), softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons vanilla extract
- ½ cup frozen So Delicious Dairy Free Vanilla Almond Milk Ice Cream (about ¼ of 1 pint container)
- 1 tablespoon So Delicious Dairy Free Vanilla Coconut Milk Yogurt
- 1 cup So Delicious Dairy Free Vanilla Almond Milk Ice Cream , melted and at room temperature
- ¼ cup dairy-free, non-hydrogenated margarine (such as Earth Balance buttery spread), at room temperature
- 1-2 cups powdered sugar, depending on desired sweetness
- Sprinkles, for topping, optional
- Preheat the oven to 350ºF and line muffin tins with paper liners.
- Combine the flour blend, lemon zest, cornstarch, baking soda, baking powder, and salt in a bowl and whisk until completely combined.
- Beat the margarine, sugars, and vanilla extract in a large mixing bowl with the paddle attachment until creamy. Add in the frozen ice cream and the yogurt and beat until mostly combined.
- Gradually beat in the flour mixture. Dough might be sticky, that’s okay.
- Roll dough into balls (using about 3 tbs of dough per ball) and place one ball in each muffin tin. Press down to spread out the dough into the muffin tin.
- Bake for 12-15 minutes, or until they have reached your desired doneness.
- Once cookies have cooled, remove the paper liners, and top with melted ice cream glaze.
- Using a stand mixer with the paddle attachment, beat together melted ice cream and Earth Balance, until most of the clumps are gone.
- Add powdered sugar, and beat until fully combined. Mixture should be like a thick glaze
- Once the cookie cakes are cooled, dunk each top into the glaze, and top with sprinkles. This glaze will harden at room temperature
7 Comments
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Do you think I could sub coconut oil for the dairy free butter?
Megan, it’s possible, but may require a little experimentation and using a little less oil. Cakes are usually fairly seamless when substituting margarine with oil, but cookies can come out to oily/greasy with a direct swap since oil is a fair bit fattier than margarine.
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Hello,
This recipe looks divine! I am trying to cut out sugar and there is a cup in this little cake. What do you suggest I use instead of the sugar with god results?
Thank you.
Ooh, that is a tough call. It is best if you can use the same overall quantity, but you can try swapping half of the sugar with a sugar-free baking blend (perhaps stevia, or straight erythritol, whatever you like). Using all sugar-free can be overwhelming to the taste. Another option is coconut sugar (I prefer to finely grind it in a spice grinder), which is slightly less sweet, but also has a lower glycemic index than table sugar. I’d have to experiment myself to give you the best answer, but hopefully these give you some viable options to trial!