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!
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
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.
Crush up cookie sandwiches. We place ours in a ziplock baggie and smash with a screwdriver.
Using your finger, lightly grease the muffin tin. TRUST ME. This step is necessary!
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.
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.
Sprinkle in crushed up cookies over the vanilla layer, distributing equally.
Lastly, pour chocolate ice cream over the cookie layer and return to freezer. Freeze 4 hours or overnight.
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.