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Mega Vegan Ice Cream Cake

August 17, 2015


2-3 flavors ice cream (I used NadaMoo's chocolate peanut butter and vanilla chai)
10 crushed cookies (I used our baked chocoholic)
1 tub of cookie dough (any flavor, I used chocolate chip and chocoholic)


Cut a piece of parchment paper to fit the bottom of a 6 inch cake round pan. Crumble the baked cookies on the bottom of the pan (on top of the parchment).

Then layer a flavor of ice cream, more crumbled cookies and one layer of cookie dough. Repeat this until the pan is full to the top.

Freeze the cake for up to an hour or more until you are ready to remove it from the pan.

Using a warm cloth on the sides of the pan to loosen up the sides. Then run a butter knife along the edges/sides. Repeat with warm cloth until the cake slides out onto a plate smoothly. Remove the parchment paper and re-freeze.

Then you can add more cookies to the top, slice and devour whenever you're ready!!! Serve COLD!!!!

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