Cookies and Cream Cake

by Maggie on August 24, 2010

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Move over Dairy Queen.

Because we don’t need your gluten, your dairy, or your HFCS.

Look at this cake!  Look at the layers of yummy, healthy, tummy-friendly goodness.

I made this delicious gluten-free and dairy-free Cookies and Cream ice cream cake for my Mom for her birthday.

It was divine.

My friend Heather is the ice cream cake queen.  She makes dairy and gluten-loving ice cream cakes on a regular basis.  So when I decided to make my first ice cream cake, I knew I had to consult her.  Heather’s advice totally made my cake a success so I recommend you follow the instructions.

Gluten-Free and Dairy-Free Cookies and Cream Ice Cream Cake

What you’ll need:

1 spring-form pan (line the bottom with parchment)

1 batch of soft dairy-free vanilla ice cream

1 batch of crumbled double chocolate cookies

1 batch of chocolate avocado pudding

1 batch of Oh She Glow’s Homemade Raw Chocolate Chips

First Layer:

1 1/2 cups cookie crumbs

1/3 cup melted coconut oil

Combine chocolate cookie crumbs with coconut oil and press into prepared pan.

Place in the freezer to harden for at least 20 minutes.

Second Layer:

Remove the first layer from the freezer and spread half of the vanilla ice cream on top of the crumb base.

Sprinkle with 1/2 to 2/3 cups of the cookie crumbs and gently press into ice cream.

Return to freezer to harden for at least 20 minutes.

Third Layer:

Remove cake from the freezer and spread with chocolate avocado pudding.

Sprinkle with one cup (or more) of Homemade Raw Chocolate Chips (or just plain old regular!)

Return to freezer to harden for at least 20 minutes.

Fourth Layer:

Remove the cake from the freezer and spread with the remaining vanilla ice cream.

Sprinkle with remaining cookie crumbs.  You may want to reserve some of the crumbs to use as plate decoration.

Return finished cake to the freezer until ready to serve.

Remove cake from the freezer 30 minutes prior to serving – the ice cream does get quite hard so it needs some time to soften so you can cut it.  Cut with a knife dipped in warm water.

There you have it my friends. The best cake I’ve ever made.  It may seem like a production, but aren’t our Moms worth it?  Mine is!  Besides, you can prep the ingredients the day before and build the cake the next day.

I have another variation in my head that will soon make it out of my head and into my mouth.  Stay tuned!

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free .