Mini Ice Cream Cakes

This mini ice cream cake recipe layers vanilla and chocolate cashew ice cream with a crumbled cookie center. These dairy free treats are perfect for parties or treating yourself on summer nights!

I created this Individual Ice Cream Cakes recipe for the #FrozenFridays Recipe Contest, the contest is sponsored by So Delicious and hosted by Go Dairy Free.

Please tell me you’ve experienced that joy of eating a slice of Dairy Queen’s ice cream cake at some point in your life? Surely you have. It was always the most exciting part of every birthday party growing up. But seeing the grown ups set out the cake and then having to wait 30 freakin’ minutes for the thing to thaw enough to be sliced up and distributed? TORTURE.

These mini ice cream cakes are the solution to all of our childhood ice cream cake woes:

1. They’re dairy free!
2. They’re single serving ice cream cakes, which means they’re tiny and adorable. (And no one will judge you if you eat more than one.)
3. They’re made with cashewmilk ice cream. If you’ve never tried it, you are missing out. It’s SO much creamier and richer than dairy ice cream. It’s my favorite summer treat.
4. You can keep a stash of them in your freezer for whenever you need to treat yourself. When is whenever? Every night, my friend, every night.

And the best part? They’re CRAZY easy to make. 👏🏼 👏🏼 👏🏼 Literally, this recipe requires 4 steps to create mini ice cream cake perfection. That’s it!

I never thought it would be possible, but I love these individual ice cream cakes better than I like “store-bought.” It’s so much fun to mix up the flavors, layers, and fillings with whatever your heart desires! And in my opinion, cashewmilk ice cream completely blows dairy ice cream out of the water. It’s richer, creamier, and less sugary. And the flavors that SoDelicious has are just next level. I love the vanilla-chocolate combo in these ice cream cakes, but my real love is their snickerdoodle flavor.

I created these Individual Mini Ice Cream Cakes for the #FrozenFridays Recipe Contest sponsored by SoDelicious and hosted by Go Dairy Free. YOU guys get to vote for your favorite recipes from all of the contestants for a chance to win a freezer’s worth of SoDelicious products. Read more about the contest HERE!

How to Make Mini Ice Cream Cakes

Jordan and Clark Cord

Mini Ice Cream Cakes

5 from 2 votes

This mini ice cream cake recipe layers vanilla and chocolate cashew ice cream with a crumbled cookie center. These dairy free treats are perfect for parties or treating yourself on summer nights!

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Servings: 9

Course: Dessert

Cuisine: American

Calories: 22

Ingredients Method

Ingredients

  

• 1 pint vanilla SoDelicious cashewmilk ice cream
• 1 pint chocolate SoDelicious cashewmilk ice cream
• 10-12 chocolate sandwich cookies
• coconut oil for greasing muffin tin
• chocolate syrup for topping

Method

 

1. Remove vanilla and chocolate ice cream from freezer and allow to thaw completely. You can thaw them in the pints if desired, but it's easier to dump each pint into a pitcher for easier pouring.
2. Crush up cookie sandwiches. We place ours in a ziplock baggie and smash with a screwdriver.
3. Using your finger, lightly grease the muffin tin. TRUST ME. This step is necessary!
4. Trim strips of parchment paper to fit into the muffin tin deposits – this will make it easier to remove the ice cream cakes. Place in the muffin tin deposits in a cross pattern.
5. Once ice cream is completely melted, pour the vanilla layer into the muffin tin. Fill each with about 1/3 inch of vanilla ice cream. Place in the freezer, making sure the tin is level. Freeze 1 hour.
6. Sprinkle in crushed up cookies over the vanilla layer, distributing equally.
7. Lastly, pour chocolate ice cream over the cookie layer and return to freezer. Freeze 4 hours or overnight.
8. When you're ready to enjoy, remove from freezer and let them rest at room temperature for 3-5 minutes. Gently remove from the muffin tin and top with chocolate syrup, crushed nuts, or more cookies.
9. Enjoy!

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