Vegan Recipes - Desserts

Vegan Ice Cream Cake

Submitted by Katie

Ingredients:

2 containers of soy ice cream (we used Soy Delicious peanut butter chocolate and vanilla)
1 package of chocolate snaps cookies

Directions:
Let the ice cream soften at room temperature while you get the other things together (you just want it malleable not liquid).

Let children pummel the bag of chocolate snaps to make crumbs. Monitor this closely as the bag could burst open! You may want to do this step in a food processor instead.

Line a container (I used a round mixing bowl) with plastic wrap.

Put one container of ice cream in your container, and use a rubber scraper to push it down. Then sprinkle half of the chocolate crumbs.

Spread the second container of ice cream. Sprinkle the remaining chocolate crumbs and press them in with rubber scraper.

Pop it in the freezer for at least an hour. When you are ready to serve, invert your container onto a serving plate, and you have a two-layer ice cream cake with chocolate crumbs in the center and on the bottom.

Submit a Recipe

Sponsors: