Vegan Ice Cream Cake with Oreo Cookies and Peanuts Recipe
This Vegan Ice Cream Cake is a delightful dairy-free dessert featuring layers of creamy vegan ice cream, a crunchy cookie crust, and a crunchy peanut or cookie middle layer. Easy to assemble with no baking required, it’s perfect for warm days or anytime you crave a cool, indulgent treat that everyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Crust and Layers
- 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)
- 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 (we recommend using the same flavor, but feel free to mix it up)
Instructions
- Thaw Ice Cream: Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust, making it easier to spread.
- Make the Crust Mixture: In the bowl of a food processor, combine the whole package of cookies and vegan butter. Process until thoroughly combined into a crumbly, buttery mixture.
- Prepare the Pan: Line an 8-inch springform pan (3½ inches deep) with parchment paper—cut one piece for the bottom and a strip to wrap around the sides for easy removal.
- Form the Crust: Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. Optionally, press some mixture up the sides to contain the ice cream better.
- Add Vanilla Ice Cream Layer: Scoop out the softened vanilla ice cream and spread it evenly over the cookie crust layer.
- Add the Peanut (or Cookie) Layer: Evenly sprinkle 2 cups of the chopped peanuts or flat sandwich cookies on top of the vanilla ice cream layer for crunch.
- Add Second Ice Cream Layer: Scoop the other flavor of vegan ice cream over the peanut layer and spread into an even layer. Trim any excess crust from the sides if needed to keep everything level.
- Seal and Freeze: Lay a piece of parchment paper on top and press firmly against the ice cream to pack it tightly, then freeze the cake overnight or for at least 12 hours to harden fully.
- Unmold the Cake: Remove the ice cream cake from the freezer, invert it onto a plate, and release the springform pan. Flip the cake right side up onto your serving plate or cake stand.
- Serve and Enjoy: Optionally decorate the top with extra nuts, cookies, or vegan toppings. Serve immediately, or keep frozen until ready to eat.
Notes
- Use vegan ice cream brands like So Delicious, Coconut Bliss, or Ben & Jerry’s Non-Dairy.
- If you want a firmer crust on the sides, press cookie mixture up the pan sides before adding ice cream.
- Feel free to substitute peanuts with any nuts or other small crunchy cookies you prefer.
- Keep the cake wrapped tightly in the freezer to avoid freezer burn or ice crystals.
- For easier slicing, let the cake sit at room temperature for 5-10 minutes before serving.
Keywords: Vegan ice cream cake, dairy-free dessert, no bake cake, vegan dessert, frozen cake, Oreo cake, peanut layer dessert
