Introduction

This vegan ice cream cake is a delightful treat that combines creamy layers of ice cream with a crunchy cookie crust and nutty middle layer. Perfect for warm days or special occasions, it’s easy to assemble and sure to impress both vegans and non-vegans alike.

A slice of layered dessert is on a white plate placed on a white marbled surface. The bottom layer is a dark chocolate cookie crust with a rough texture. Above it is a white creamy layer mixed with whole peanuts, giving a crunchy look. The top layer is thick chocolate ice cream with a smooth, slightly melting texture and embedded chocolate bits. It is decorated with white whipped cream along the back edge, colorful rainbow sprinkles on top, and one whole chocolate sandwich cookie standing upright in the whipped cream. A blurred white bowl with more chocolate sandwich cookies and a glass of milk appear in the background, with scattered colorful sprinkles around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1-pint containers vegan vanilla ice cream (or flavor of your choice)
2 1-pint containers vegan ice cream in a flavor other than vanilla
1 14.3-ounce package Oreos (or nutter butters or other vegan cream filled sandwich cookies)
½ cup vegan butter (at room temperature)
2 cups chopped peanuts (or another package of cookies that you can lay flat for the middle layer, divided)

Instructions

Step 1: Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust.
Step 2: In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
Step 3: Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. Cut one piece to fit the bottom and another strip to wrap around the sides.
Step 4: Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. You can also press it up the sides if you want a sturdier crust that contains the ice cream better.
Step 5: Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie crust.
Step 6: Evenly spread 2 cups of the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
Step 7: Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. Trim any excess cookie mixture from the sides if needed so the top layer is level. Lay a piece of parchment over the top and press firmly to pack.
Step 8: Place the cake in the freezer and allow it to harden for at least 12 hours or overnight.
Step 9: Remove from the freezer, invert the cake onto a plate, then undo the springform pan. Flip the cake onto a serving plate or cake stand.
Step 10: Add any optional toppings and serve immediately, or return the cake to the freezer until ready to enjoy.

Tips & Variations

For extra flavor, mix crushed nuts or mini chocolate chips into the cookie crust before pressing it into the pan.
Try different ice cream flavor combinations such as chocolate and mint or berry and coconut.
If you don’t have a springform pan, use a regular cake pan lined with parchment and carefully loosen the sides before serving.

Storage

Store the ice cream cake in the freezer, covered tightly with plastic wrap or stored in an airtight container, for up to 1 week. When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing.

How to Serve

A round cake with three visible layers sits on a crinkled white paper over a white marbled surface. The bottom layer is a dark chocolate cookie crust sprinkled with colorful confetti sprinkles around its base. Above it is a thick creamy white layer with specks inside. The top layer is a glossy light brown chocolate drip that flows down the sides unevenly. On top, a thick ring of white whipped cream swirls decorates the edge, each twist topped with half a chocolate sandwich cookie standing upright. The center of the cake is covered with a dense mix of colorful sprinkles including small rods and round shapes. Some whole chocolate sandwich cookies lay on the white marbled surface next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-vegan ice cream instead?

Yes, you can substitute any ice cream you prefer. This recipe works well with both vegan and dairy-based ice creams.

How do I prevent the cake from melting while assembling?

Work quickly and keep the ice cream as cold as possible. Thaw it just enough to spread easily, and place the cake back in the freezer between steps if needed.