This fun vegan samoa ice cream cake earned top honors in the Coconut Milk category of our 2016 Raise a Pint Recipe Contest. To qualify, Laura of Petite Allergy Treats developed this award-winning recipe using So Delicious Chocolate Coconut Milk Frozen Dessert. We are consistently enticed by the amazing allergy-friendly recipes on Laura’s blog, and weren’t disappointed when we trialed this one!
Our Test Notes: Samoa Ice Cream Cake
Samoas are the old-school name for Girl Scout Cookie Caramel DeLites. That original title is still so popular, that the Girl Scouts had to start using it again alongside the new one! Our nostalgic taste-testers were enamored with the idea of enjoying these cookies in a dairy-free ice cream cake format. Fortunately, as Leah discovered, the recipe was every bit as tasty as we’d hoped:
I made this cake and shared it with my family and we were all amazed! Everyone went back for seconds and my family said it’s one of their favourite things I’ve made. The instructions were easy to follow and it was pretty simple to make. I used the Enjoy Life cookies she recommended and when I tried a bit of one on its own, I wasn’t wowed. But made into a crust it was really good – super crunchy and sweet. I’m really in love with this cake!
Special Diet Notes: Samoa Ice Cream Cake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- 3 pints So Delicious Dairy Free Chocolate Coconut Milk Ice Cream
- 1 6-ounce box allergy friendly sugar cookies (I used Enjoy Life)*
- 3 tablespoons coconut oil
- 2 cups pitted dates
- 1 cup hot water
- ⅓ cup coconut oil
- 2 cups shredded toasted unsweetened coconut**
- 1 cup allergy-friendly chocolate chips (such as Enjoy Life)
- 2 tablespoons coconut oil
- Thaw the ice cream in the microwave just until easily scoop-able (do not over melt to liquid state). Scoop it into a 9x5-inch bread pan, and pack down to avoid large air bubbles and to create an even top layer. Place the bread pan in your freezer for 3 hours or until the center is firm.
- Break the cookies and place them in a food processor. Coarsely chop, breaking up any big chunks. Add the melted coconut oil and processor until crumbs form.
- Pour the crumbs over top of the ice cream and gently press to form an even layer. Place the bread pan back in the freezer for 1 to 2 hours, or until firm.
- While the cookie layer freezers, simply rinse out the food processor to remove large crumbs. Add the dates and coarsely chop until small chunks form. Add the hot water and allow the mixture to sit for 5 minutes to rehydrate the dates.
- Puree the dates and water for 5 minutes or until smooth, stopping to scrape down the sides as needed. Add the coconut oil (no need to melt, the warmth from the dates should do it). Puree for another 2 minutes, or until smooth, stopping to scrape down the sides as needed.
- Pour the date caramel into a bowl and fold in the toasted coconut.
- Run the ice cream pan under warm water to loosen and flip the ice cream cake onto a serving plate (cookie crumbs side down).
- Quickly and as evenly as possible, spread the coconut caramel over the entire ice cream portion of the cake. There will be a little left over.
- Place the cake back in the freezer until ready to serve.
- Prepare the chocolate drizzle right before serving. Melt the chocolate in a small bowl or glass jar the microwave with the coconut oil. Be careful not to overheat it. Mix well and drizzle over the top of cake.
- Cut the cake with a large sharp knife to serve. Freeze any leftovers.
**Some stores carry coconut already toasted. If you cannot find toasted coconut (or unsweetened coconut) you can easily toast your own. Spread the coconut on a baking sheet and broil on high for about 3 to 5 minutes. Allow the coconut to cool before using.
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