Vegan Oreo Ice Cream Cake

Natalie Alice Zigdon7 comments1846 views

1News says (if you haven’t heard yet) that Oreo, that darn perfect little cookie, is vegan. And what better way to celebrate this deliciously awesome cookie but with an ice cream cake?  I know what you’re gonna say – ‘Hey Allie, an Ice cream cake made of Oreos is probably not the healthiest sugary sweet in the bunch!”, and yeah, You’re absolutely right about it.

But hey, it was a birthday cake (not my own), and what better way to splurge then someone’s birthday?  So if you’re looking for a wickedly good, healthier and a dairy-free version of an Oreo Ice Cream cake I’ve got you settled here with an awesome recipe that came up. Hope you’ll like it as much as the birthday boy did (Hint, hint – a lot!)

Vegan Oreo Ice Cream Cake

What you’ll need:

3 Cans of Coconut Milk Refrigerated Overnight ( Check for no Guar Gam in ingredients for better consistency)

100 grams of Cashews ( Soaked for at least 2 hours)

2 Vanilla Pods

1/2 cup + 2 spoons of organic cane sugar

3 Tablespoons Coconut oil

4 Packs of Oreo Cookies

How To?

While the process is fairly easy, you’ll find that most of your time is spent here for the “stripping” of the Oreos. No joke when I say it took me around an hour of sitting in front of my living room table with 30 rock reruns to finish it.

Call it what you will but for me that Oreo separation experiment was thrilling enough to continue.

It doesn’t need to be perfect and it’s not half as bad as you think it’ll be, but just don’t let too many “mistakes” get fixed using your mouth. I’ve lost way too many good men that way 🙂


Once you’re done with the Oreos it time to prepare the base of our giant Oreo Ice Cream Cake. Take all the cookie Parts, two TableSpoons of Cane Sugar, and the coconut oil and blend them all roughly in a food processor. you are looking for a nice soft texture that you can squeeze together. Once done, layer 1/2 of the mix to a round pan of your choice ( I used a 24 cm one) and set the remaining heavenly cookie mix aside.

Now, for the creamy filling, you’ll need to flip the cans of coconut cream once you take them out of the fridge and open them. The fatty creamy stuff will naturally go on top so just take that out to you’re mixing bowl and leave all the water aside (FYI, great for smoothies:)). Now add your vanilla and cane sugar and mix aside.

Care for a piece? 😉

You aren’t done with the filling just yet though, If you really want that creamy sweet texture you’ll need one more step there. Drain your cashes and mix them up in you food processor with 1-2 Tb food coconut water (from the coconut milk can I’ve told you to save before). Add your Oreo filling and blend till you reach a smooth rich texture. Add the cashew batter to your coconut cream mix and mix on a low-speed till even.

Next step is the fun part, the preparation one ( Silent Yay :)). Evenly distribute your creamy batter on your Oreo base, and sprinkle the leftover Oreo cookie mix on top and thats it. I know its hard but try to resist it long enough to let it chill for at least two hours in the freezer before you nestle you face in it (guilty as charge :().

Have an amazing week peops!

Lots of love

Natalie Alice Zigdon
Blogger, self proclaimed geek, avid reader and baker, music and art fanatic, and one heck of a crazy lady