ice cream cake

Vegan Mint Oreo Ice Cream Cake (Gluten Free)

  • Author: thebananadiaries
  • Prep Time: 60 plus chilling
  • Cook Time: 35
  • Total Time: 47 minute
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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!



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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.
  7. 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.
  8. Bake the cake: divide the batter amongst the cake pans evenly, and bake. For two 8″ cakes, it will take about 32-35 minutes; 
  9. 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. 
  10. 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.
  11. 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. 
  12. 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. 
  13. 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.
  14. 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!

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