Tomorrow is the 4th of July! Is anyone else excited or is it just us? We’ve already been to one fireworks show yesterday and we’ve got two more to go, one tonight and one tomorrow night! Fireworks are our favorite part of the 4th. They’re so pretty and growing up we always sat close enough to where they let them off that you can feel the fireworks pound in your chest when they explode. It takes us back to being kids (not that we’ve ever really grown up…)
Guess what this month is??? It’s Nation Ice Cream month! We’d love to tell you that we totally had this planned, but um, we didn’t. We’re just not that organized! Anyway, coincidence or not, this cake is delicious and perfect for summer! It’ll keep you cool in the blazing heat or just be a good way to end the day.
We don’t eat a lot of dairy, if any, but we LOVE ice cream cake! Growing up, our mom used to make us ice cream cake instead of buying it from Dairy Queen and hers tasted so much better. The best part of the ice cream cake for us was always the hot fudge and crushed Oreos in the middle. The ice cream is just the vessel for the hot fudge!
When we were little our great aunt and uncle used to take us to buffets (you know like golden coral?) for dinner and they always had ice cream machines and toppings for dessert, right? Well instead of getting ice cream, we’d get bowls and fill it with hot fudge and gummy bears and eat that for dessert. We were weird children, we know.
So, when we were making this cake, we decided to go big or go home when it came to the filling: we put as much hot fudge and crushed Oreos as we thought possible into the cake. We’ll take a bow now. You’re welcome.
This cake is Vegan! Let’s talk bout that for a minute. We used chocolate dairy-free ice cream for this recipe because we’re chocolate lovers (and death by chocolate is our preferred way to go) at heart. Also, we tend to not care for plain vanilla dairy-free ice cream as much as other flavors. YOU however, can use whatever flavor you want. You can even use dairy-full ice cream if you’d like! When we were testing this recipe out, we used a peanut butter cookies and cream ice cream and it was delicious! The hot fudge, we found in the ice cream topping section. It’s Hershey Sundae Dream. It’s dairy-free as well, but if you can’t find this in your store, than we also tested this recipe with a homemade hot fudge recipe by Allergy Free Alaska. It was delicious and worked like a charm with this recipe!
Vegan Ice Cream Cake
1 pkg (15.35 oz) oreos
1 3/4 cup dairy-free hot fudge sauce
1 quart dairy-free chocolate ice cream
- Let the ice cream soften, about 30 minutes. Line an 8×8 in pan with wax paper.
- When the ice cream is soft, spread half of it into the bottom of the prepared pan. Freeze for 10 minutes.*
- While your ice cream is re-freezing, crush your Oreos in a food processor until they resemble coarse crumbs.
- Once the ice cream is frozen, dump your Oreos over the bottom layer of ice cream and smash them down, so they are packed together. Pour the hot fudge sauce over the Oreos in an even layer. Freeze for 10-20 minutes, until the hot fudge is firm.
- Once the hot fudge is firm, spread the last half of the ice cream on top and freeze for 4 hours to over night before cutting.
*we kept the rest of our ice cream in the fridge while we were waiting to use it again, to keep it soft
Have a fun and safe 4th of July! And eat lots of ice cream this month! If you have any questions, comments, or want to see us whip up a specific recipe, let us know in the comments below, or chat with us on Instagram, or Twitter. We hope you have a great week, safe travels, and may you always have a cookie in your cookie jar!