Go Back Email Link
Print
Vegan Oreo IceCream Cake Recipe

Vegan Oreo IceCream Cake Recipe

This vegan Oreo dessert is so much fun and super delicious

Course baking, cake, Dessert
Cuisine American, cake, vegan
Keyword baking, cake, dairyfreedessert, icecream, specialty, vegan
Prep Time 3 hours 45 minutes
Cook Time 30 minutes
Resting time 4 hours
Total Time 8 hours 15 minutes
Servings 9 Portions
Calories 380 kcal
Author admin

Ingredients

For The Ice Cream

  • 2 13.5 oz Coconut milk canned and full fat
  • 1/2 cup granulated sugar
  • 1 tsp vanilla bean powder

     (or one pod split and scraped) 

  • 2 tsp vanilla extract
  • 1/2 cup crushed oreos

For The Cake Layers

  • 3 cups cake flour
  • 1.5 cups granulated sugar
  • 2 tsp baking soda
  • 1 cup unsweetened cocoa powder
  • 3 tbsp Bobs Red Mill Egg Replacer or egg Replacer of your choice equivalent to 3 large eggs
  • 1/2 tbsp salt
  • 1 tbsp vanilla extract
  • 2 tbsp plant based milk example soy milk or almond milk
  • 9 tbsp water water is only necessary for the Egg Replacer so if you use a different Egg Replacer adjust accordingly
  • 1 cup vegetable oil

For The Chocolate Topping

  • 3/4 cup Hersheys Chocolate Syrup
  • 1/2 cup broken up oreos for garnish/decorations

Instructions

For The IceCream

  1. Freeze the churning pan for the ice cream maker in freezer overnight

  2. Refrigerate canned coconut milk for a minimum of 3 hours (no maximum time) the longer the better!

  3. 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

  4. Combine all ice cream in a blender and blend until thoroughly combined 

  5. Add to frozen ice cream maker pan and churn for about 45 minutes or whatever time the makers Instructions say

  6. Pour into a 9 inch pan (lined with parchment paper is best) and place in freezer

How To Make IceCream With Out IceCream Maker

  1. add chilled mixture to a freezer-safe container and start to freeze. 

  2. Once every hour remove stir /whisk the ice cream mixture. 

  3. Do this for 6-8 hours while continuing to freeze until completely firm before adding to cake filling.

For The Cake

  1. Preheat oven to 350 degrees F

  2. In a large mixing bowl combine all dry ingredients and whisk 

  3. In a separate bowl combine all wet ingredients and blend on low/medium 

  4. Add wet to dry and blend on low/medium until thoroughly combined 

  5. Pour into two separate greased 9 inch pans

  6. Bake for 30 minutes

  7. Allow to chill in refrigerator completely before removing from pans and applying IceCream center (minimum 4 hours)

  8. Remove cakes from pans and ice cream from freezer 

  9. Layer cake with ice cream in center, top with Hershey’s syrup and crumbled Oreos for decoration.