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Is This Super Delicious Oreo Cake Actually Vegan? YES!



Treat yourself to an amped-up Oreo with this chocolate-and-vanilla cookie ice cream cake. It’s so deliciously decadent, you wouldn’t guess it’s vegan. But the classic sandwich cookie is vegan-friendly, making them perfect for that crumbled cookie crust, filling and topping for this stacked creation. Homemade chocolate shell is the “icing” on this crowd-pleaser of a cake, good for big celebrations or as an everyday dessert.


Prep Time: 30 minutes
Chill Time: 7 hours
Serves: 8 to 10

Crust:
  • 15 Oreo cookies (one sleeve)
  • 2 Tbsp coconut oil, melted


Filling:
  • 6 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
  • 15 Oreo cookies (one sleeve)
  • 1/2 tsp flaky salt


Topping:
  • 2 cups dairy-free vanilla coconut milk ice cream, such as PC or Coconut Bliss
  • 8 Oreo cookies (half of one sleeve)


Chocolate Shell:
  • 1/2 cup dairy-free mini chocolate chips
  • 2 Tbsp coconut oil



Directions:

1. Remove ice cream from the freezer while preparing the crust and let sit at least 10 minutes. Line a dinner plate (or any other flat surface that will fit in your freezer) with parchment paper.

Crust: 

1. Line a 7- to 8-inch springform pan with a round of parchment paper on the bottom.
2. In a food processor, pulse Oreo cookies until finely crushed. Add coconut oil and pulse until mixture is uniform. Sprinkle over parchment paper in a springform pan and gently press into bottom.

Filling:

1. Roughly chop Oreo cookies. In a large stand-mixer fitted with a paddle attachment, slowly mix 6 cups of ice cream until smooth and whipped. Add chopped Oreos and salt, mixing again to fully combine and smoothing over prepared crust. Transfer to freezer for at least 6 hours.

Topping:

1. Scoop 2 cups worth of ice cream into balls and place on a parchment lined plate and transfer to freezer along with springform pan (crust and filling).

Chocolate Shell:

1. After chilling for 6 hours, make the chocolate shell. In a small saucepan over low heat, heat chocolate and coconut oil until melted, about 2 minutes.

Assembly:

1. Remove springform pan from freezer and let sit at room temperature for 5 minutes. Run a knife around the perimeter of the cake and unhinge springs. Remove bottom and place on a serving plate that will fit in your freezer.
2. Working quickly, drizzle cake with the chocolate shell, reserving 1 tablespoon for finishing, allowing it to fall over the edges. Crumble 4 of the 8 remaining Oreos for the topping.
3. Remove ice cream balls from freezer and place on top of the chocolate shell. Mound ice cream balls in the centre of the cake, drizzle with remaining 1 tablespoon chocolate shell and remaining 4 Oreos, halved or crumbled.
4. Immediately transfer back to the freezer to firm up for at least 1 hour. Remove cake from freezer, slice and serve. Store leftovers covered in the freezer in a large container or cake box.

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