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vegan ice cream cake

Monkey & Squirrel - Charlotte NC Photographer: vegan ice cream cake

Monkey & Squirrel - Charlotte NC Photographer

I'm Jenn, a stay at home/work at home mama to Penny, wife to Evan, and daughter, sister, and friend to a lot more. I absolutely love capturing beautiful every day moments from behind my lens, and I'm doing my best to do just that!

Wednesday, September 7, 2011

vegan ice cream cake

i've had some questions about the making of evan's vegan ice cream birthday cake, so i thought i would just go ahead and share the recipe here. it's really so super easy, it just takes a little bit of patience, and maybe a dash of restraint as it's pretty tough not eating the ice cream as you're making it!



WHAT YOU'LL NEED...

1- spring form cake pan
1- gallon of ice cream, or 2 half gallons if you'd like 2 different flavors
1- package of oreo cookies
1/2 cup vegan butter (i used earth balance)
1- bottle of magic shell, we used the reese's one cause it's super delicious!
1- large ziploc freezer bag


TO MAKE THE CRUST AND MIDDLE LAYER-
put all oreos into the ziploc bag and mash the heck out of them! you want a very crumbly consistency here. the crumbier the better! next melt the butter and dump it over the oreos in a large bowl. mix it all up so that everything is coated. there ya go, the crust is made!

THE ASSEMBLING-
take half of the oreo mixture and press it into the bottom of the spring form pan. try to get it as even as possible. finger tips work best here folks! now stick the pan in the freezer for about 30 mins to harden. while waiting on this, take your ice cream out of the freezer to soften. if you're using 2 different flavors you only need to take one out now.

remove pan from freezer and dump your first flavor of ice cream (or just half of the gallon if you're using a single flavor) over the oreos. spread out as evenly as possible and stick it back in the freezer. freeze for 45 mins to an hour.

remove pan from freezer and dump the rest of the oreo mixture in. spread evenly, and yup, you guessed it, stick it back in the freezer. this time for about 30-40 mins. take your second ice cream flavor out now to start softening.

remove pan from freezer, add your second flavor of ice cream (or the rest of your gallon), and spread evenly. put back in the freezer for 45 mins to an hour.

remove pan from freezer. run a knife all along the inside edge of your pan to release the ice cream from the sides. unlatch your spring form and remove it, while leaving the cake on the bottom piece. grab your bottle of magic shell and get messy! i dripped it all in one direction first, and then crossed in the other direction. i also made sure to get it to drip down the sides too. do this on a large piece of wax paper, or tin foil so that you won't care about it dripping everywhere. then stick it on back in the freezer!

freeze for at least another hour, a minimum of 2 hours is probably best though.

lastly, cut it up and enjoy the heck out of it!


side notes- if you're impatient like me, you can microwave your ice cream for a few seconds to soften it up. this makes for easier spreading if it hasn't softened enough sitting out. i used trader joe's cherry chocolate chip for the bottom layer, and vanilla on the top. this was a delicious combo! i've also done it with the cherry on the bottom and chocolate on the top and that was super yummer too!





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1 Comments:

Blogger Sarbear said...

I need to make this for the next birthday we have around here! :) It looks amazing. This is also my first visit to your blog and I'm really enjoying all of the cute critter photos. :)

-Sara-

September 29, 2011 at 10:44 PM  

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