Vegan Mint Oreo Ice Cream Cake Recipe (Gluten Free)
This creamy and rich dairy free vegan mint Oreo Ice Cream Cake recipe is the perfect summer dessert! With cookies n’ cream cake, homemade Oreos, and the creamiest no churn mint Oreo ice cream, you won’t believe this cake is dairy free, vegan, and easily made gluten free. Forget store-bought ice cream cake!
Is ice cream cake just ice cream?
Contrary to popular belief, ice cream cake can be just ice cream or it can be cake and ice cream (or some variation in between!).
This ice cream cake in particular is a mix of both cake and ice cream- honestly the best of both worlds. It’s super easy to make and simple to assemble for the ultimate ice cream cake recipe!
The ultimate dairy free Oreo ice cream cake recipe
If you love ice cream and you love cake, then this is the recipe for you! This unbelievably creamy and rich Oreo ice cream cake is layered with cookies n’ cream cake and a perfectly minty and chocolatey mint Oreo ice cream that actually tastes like a Dairy Queen blizzard.
This is the ultimate ice cream cake recipe for birthdays, graduations, summer parties, and more! The ice cream itself is just unbelievable. Truly, you won’t believe how easy homemade ice cream can be!
But the coolest part about this homemade ice cream cake? It’s entirely vegan, dairy free, nut free, and can be made gluten free as well (yet undetectably so!).
Seriously, if you have any vegan skeptics, just serve them this vegan ice cream cake, and watch them be amazed!
Vegan Mint Oreo Ice Cream Cake Components
This Oreo ice cream cake has three main components: the homemade vegan gluten free Oreos, the Oreo cake, and the homemade mint Oreo ice cream.
All portions of this recipe are actually really simple to make. However, I do recommend making this ice cream cake over 2 days. The reason being is that parts of this recipe we’re baking (the cake and the Oreos) while other parts of this recipe we’re freezing (the ice cream!). We want everything to be super cool when we assemble it, so I like to give myself two days total.
That way, you’re also not rushed on a super hot day!
Homemade Vegan Oreos
You don’t’ have to make your own vegan gluten free Oreo’s but if you want this recipe to just absolutely wow everyone, then definitely give this a try!
The Oreo dough is actually so simple: just flour (gluten free or all purpose), dark cocoa powder, sugar, coconut oil, and arrowroot starch. Then the cookies are filled with either a vegan buttercream or coconut whipped cream- whichever you prefer!
You’ll need the Oreos for both the cake and the ice cream portion of this recipe. But if you’d like to decorate the cake as well, you can use them here too!
The Oreo cake
As I mentioned above, this Oreo ice cream cake is truly a blend of both cake and ice cream. And the cool part is that the cake is also full of Oreos as well!
We’re actually using our vegan Oreo cake recipe for the cake part of this ice cream cake. The cake itself is so easy to make, and easily made gluten free with just gluten free 1:1 baking flour.
You can use the homemade vegan Oreo’s for the cake or you can use store bought. Either works! This ice cream cake recipe is designed to be two layers of cake and one layer of ice cream. I baked the cake in two 8″ cake pans. You can also bake the cakes in 9″ cake pans instead.
The most important part is that your cake is completely cool before you assemble the cake. That’s why I recommend making all of the components of the cake the day before you assemble.
To store the cakes until you’re ready to assemble your Oreo ice cream cake, simple allow the cakes to fully cool at room temperature. Then tightly wrap them in plastic wrap, and store them flat in the fridge overnight.
Homemade mint Oreo ice cream
The homemade mint Oreo ice cream is by far the best part of this cake. So if you’re going to make anything from scratch, it has to be the ice cream.
The mint Oreo ice cream is no churn, just lightly minty, tinted naturally green with spirulina, and full of crushed Oreo cookies.
What’s more, this mint Oreo ice cream is made with just a few ingredients: coconut cream, coconut milk, sugar, peppermint extract, and homemade Oreos. For the coconut cream, I highly recommend Edward & Son’s heavy whipping coconut cream. It will yield the most lovely texture.
If you’re worried about a coconut taste- don’t worry! The peppermint is strong enough that there really isn’t any. This ice cream honestly just tastes like a Dairy Queen mint Oreo blizzard….but without the dairy!
It’s also the easiest part of this recipe- and I do mean, it’s truly easy! This Oreo ice cream is made just by blending together the coconut cream, milk, sugar, and mint extract. Pour into a glass dish that you’ll freeze the ice cream in, and stir in the crushed Oreo cookies.
Freeze the ice cream until set, then we’ll assemble the ice cream cake!
How to make an ice cream cake from scratch
As I mentioned above, the full recipe and instructions to this vegan Oreo ice cream cake are found down below in the recipe card. However, we’re going to go over the steps here to ensure that your homemade ice cream cake recipe comes out amazing!
Now we’re onto Day 2 of making this ice cream cake. I find it easy to work on a cake turntable. They’re easy to purchase at a Michael’s store or on Amazon. It’s not necessary, but definitely helps the ice cream cake making process.
Let’s assemble this ice cream cake:
- Stack the layers: place one layer of Oreo cake on the bottom, and scoop the slightly softened mint Oreo ice cream on top. The ice cream should not be melty, but just scoop able. It’s okay if you even need a bit of effort to make a scoop. This will just help the ice cream stay in place as you place the second layer on top. Once the second layer of the cake is on top, immediately freeze the cake for 1-2 hours to set. Don’t worry- this won’t dry out the cake part. The cake is super moist, and only an hour or two in the freezer without being covered won’t dry out the cake.
- Make the vegan buttercream: we’re making my favorite classic vegan buttercream recipe, but you can also use the vegan chocolate buttercream! You’ll make this right before you’re about to frost the ice cream cake.
- Frost the vegan ice cream cake: once the cake is frozen, remove from the freezer, and immediately frost the cake. The most important part about this process is that the ice cream is frozen. We don’t want the ice cream to melt and seep through the buttercream. Frost the cake immediately (I did both a crumb coat and a final layer), and freeze the cake for 3 to 4 hours. This will ensure that the ice cream is fully set and the frosting is frozen, which will keep the ice cream inside the cake.
- Decorate the cake: I like to decorate the cake at the very last stage. About 40 minutes before you serve the cake, you can decorate the ice cream cake. I spend up to 15-20 minutes decorating. Then place the ice cream cake into the fridge to keep cold but also slightly soften so you can slice it.
- Serve your ice cream cake!
How to store an ice cream cake
If you have any leftover slices of Oreo ice cream cake, simply slice the cake into large slices and tightly wrap in plastic wrap. To prevent any freezer burn to the cake, you can wrap in another layer of tin foil or plastic wrap as well. Store the cake immediately in the freezer for up to one month (even several months, if it’s wrapped properly!).
When ready to eat again, allow the cake to thaw in the fridge for 1 hour before enjoying again!
You are just going to absolutely love this vegan mint Oreo ice cream cake! It’s the perfect summer dessert recipe for both cake and ice cream lovers, and makes for a wonderful birthday cake!
If you make this recipe, be sure to please leave a rating and review ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipe more easily!
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy ice cream cake making!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Vegan Mint Oreo Ice Cream Cake (Gluten Free)
- Prep Time: 60 plus chilling
- Cook Time: 35
- Total Time: 47 minute
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This creamy and rich dairy free vegan mint Oreo Ice Cream Cake recipe is the perfect summer dessert! With cookies n’ cream cake, homemade Oreos, and the creamiest no churn mint Oreo ice cream, you won’t believe this cake is dairy free, vegan, and easily made gluten free. Forget store-bought ice cream cake!
Ingredients
Vegan Oreos:
- 1 cup (125 grams) gluten free 1:1 baking flour
- ½ cup (90 grams) coconut sugar
- ⅓ cup (45 grams) dark cocoa powder
- 1 tbsp (10 grams) arrowroot or cornstarch
- 1 tsp baking powder
- ½ cup (120 grams) Native Forest Organic Coconut Oil, chilled
- ½ cup coconut whipped cream or coconut butter made from Edward & Son’s coconut flakes
Cookies n’ Cream Cake:
- 1 1/2 cup (329 grams or mL) unsweetened dairy free milk, room temperature
- 2 tsp apple cider vinegar
- 3 1/2 cups (425 grams) flour or gluten free 1-to-1 baking flour, sifted
- 1 tbsp arrowroot starch or cornstarch
- 1 tbsp baking powder
- 1 1/4 cup (250 grams) granulated sugar or coconut sugar (see Note)
- 1/2 cup salted vegan butter, room temperature
- 1 tbsp vanilla extract
- 3/4 cup (190) unsweetened applesauce, room temperature
- 12 Oreos homemade Oreos, ground into almost a flour
Dairy Free Mint Oreo Ice Cream:
- 200 mL Native Forest Organic Simple Coconut Milk
- 200 mL Let’s Do Organic! Heavy Coconut Cream
- ½ cup (100 grams) organic granulated sugar
- 6 vegan Oreos, pulsed to a crumble
- ¼ tsp pure peppermint extract
- Optional: 1 tsp spirulina or chlorella for green color
Vegan Buttercream:
- 1 cup (226 grams) vegan butter, room temperature
- 4 cups (600 grams) organic powdered sugar
- Decorations: plant based food colorings, additional Oreo cookies, Let’s Do Organic Sugar Cones
Instructions
- It’s recommended to make this cake across two days for best results. You can make the recipe components on Day 1, then assemble the cake on Day 2. Please read through the instructions fully before beginning.
- First start with making the Oreo dough: preheat the oven to 350F and make sure you have 2 medium dark colored baking sheets. In a large food processor, add in the flour, coconut sugar, dark cocoa powder, arrowroot starch, baking powder, and chilled coconut coconut oil. Pulse the ingredients until a thick and smooth dough forms.
- Roll out the dough: lightly flour a piece of parchment paper and a rolling pin, and roll the dough to be about ¼” thick. Use a round cookie cutter (such as a Linzer cookie cutter) to make 36 cookies. You’ll need to re-roll the dough to achieve the 36. Place 18 cookies onto each piece of parchment paper and place the parchment paper onto the baking sheets. If the dough has warmed up, you can place the baking sheets into the fridge to chill for 10 minutes.
- Bake the Oreos: place the baking sheets into the oven to bake the cookies for 10 minutes, or until the cookies have slightly puffed up and the edges are set. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes. They will be soft! Then carefully transfer them to a cooling rack, where they will solidify.
- Assemble the Oreos: once cool, pipe about 1 tsp of frosting onto 18 of the cookies. Place the remaining cookies on top and chill on the cooling rack in the fridge for 10 minutes. Then place the cookies into an airtight container and store in the fridge until the next day.
- Make the Oreo cake: Preheat the oven to 350F and grease two 8″ cake pans with cooking oil or vegan butter and line with parchment paper. Set aside. Gather and measure your ingredients: Make sure that everything is weighed and measured out before beginning. Prepare the vegan buttermilk by combining the dairy free milk and apple cider vinegar in a small bowl. Let the mixture sit for 5-6 minutes (you can begin with the dry mixture while this sits). Whisk the dry ingredients: in a medium bowl, whisk together the flour, arrowroot starch, and baking powder. Set aside.
- Make the batter: in a large bowl with a hand mixer or using a stand mixer with a paddle attachment, cream together on high speed the vegan butter and granulated sugar until fluffy, about 3 minutes. Scrape down the sides as needed. Add in the applesauce and vanilla extract and cream together again until mixed on medium speed. Make sure you scrape the bottom of the bowl as well to ensure the vegan butter mixture is incorporated. Add in half the dry ingredients to the wet ingredients, along with half of the vegan buttermilk, and beat together on medium speed until the dry is almost incorporated. Add in the remaining flour and buttermilk, and mix until incorporated. Then add in the crumbled Oreos and use a rubber spatula to fold into the batter.
- Bake the cake: divide the batter amongst the cake pans evenly, and bake. For two 8″ cakes, it will take about 32-35 minutes;
- Remove from the oven and allow the cakes to cool in the pan for 10 minutes. Then transfer to a cooling rack to fully cool. After cooling, you can wrap the cakes in plastic wrap and store them in the fridge until the next day.
- Make the Mint Oreo Ice Cream: In a food processor, blend together the coconut milk, coconut cream, sugar, peppermint extract, and optional green food coloring. Pour the ice cream mixture into a cold loaf pan and stir in the Oreo cookies. Cover the ice cream and place the ice cream into the freezer to chill overnight.
- Assembling the ice cream cake: the next day, allow the ice cream to sit at room temperature for 10-15 minutes before beginning. Place one cake layer onto a cake plate. Use an ice cream scoop to scoop the ice cream on top of the cake layer. Place the second cake layer on top, then place the cake into the freezer to chill for 2 hours.
- Make the buttercream: once the cake is nearing the end of it’s chill time, you can make the vegan buttercream. In a stand mixer with whisk attachment, cream the vegan butter for 3-5 minutes, until fluffy. Then add in the powdered sugar in 1 cup increments until you reach a fluffy and smooth consistency. Add in any additional colorings here as well.
- Frost the cake: remove the cake from the freezer, and generously frost the cake and smooth the edges with a bench scraper. Place the cake back into the freezer to chill for 30 minutes-1 hour.
- Add any additional decorations: after chilling, add any additional decorations, i.e. a vegan ganache drip, Oreo cookies, ice cream scoops with cones, sprinkles, etc. Store the cake in the freezer until 1 hour before serving, where you’ll place the cake in the refrigerator. Slice and enjoy!
This recipe is amazing! I made this cake for a birthday and everyone was so impressed! It does take some time to make but it’s well worth it!
Do you think this would work with all Lets do organic heavy coconut cream and no coconut milk? I hate to use just half a can and have half leftover with no other specific use in mind.
Oh absolutely!!