This vegan Oreo dessert is so much fun and super delicious
(or one pod split and scraped)
For The Chocolate Topping
Freeze the churning pan for the ice cream maker in freezer overnight
Refrigerate canned coconut milk for a minimum of 3 hours (no maximum time) the longer the better!
The coconut cream will separate from the clear liquid once refrigerated for instructed amount of time (minimum 3 hours) and be at the top of the can. Use a medium spoon to scoop the cream out and discard the liquid
Combine all ice cream in a blender and blend until thoroughly combined
Add to frozen ice cream maker pan and churn for about 45 minutes or whatever time the makers Instructions say
Pour into a 9 inch pan (lined with parchment paper is best) and place in freezer
add chilled mixture to a freezer-safe container and start to freeze.
Once every hour remove stir /whisk the ice cream mixture.
Do this for 6-8 hours while continuing to freeze until completely firm before adding to cake filling.
Preheat oven to 350 degrees F
In a large mixing bowl combine all dry ingredients and whisk
In a separate bowl combine all wet ingredients and blend on low/medium
Add wet to dry and blend on low/medium until thoroughly combined
Pour into two separate greased 9 inch pans
Bake for 30 minutes
Allow to chill in refrigerator completely before removing from pans and applying IceCream center (minimum 4 hours)
Remove cakes from pans and ice cream from freezer
Layer cake with ice cream in center, top with Hershey’s syrup and crumbled Oreos for decoration.