Vegan ice cream cake is the ultimate no-bake dessert! With an Oreo crust, dairy-free ice cream, and a crunchy filling, it's a show-stopping dessert perfect for birthdays and celebrations!
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Jump to:
- Why You'll Love This Recipe
- Ingredient Notes
- Recipe Variations and Add-Ins
- How To Make Vegan Ice Cream Cake
- FAQs
- Pro Recipe Tips
- Storage Instructions
- More Vegan Desserts to Consider
- Peanut Butter Cup Cookies (Vegan)
- Ninja Creami Banana Ice Cream
- Ninja Creami Coconut Ice Cream
- Easy Vegan Ice Cream Cake (Oreo | No Bake)
Why You'll Love This Recipe
The next time you need an easy, crowd-pleasing, no-bake dessert for a birthday, holiday, summer BBQ, or special celebration, make this vegan ice cream cake. It has all the goodness of classic Dairy Queen and Carvel ice cream cakes but is 100% dairy-free - combining an Oreo crust, dairy-free ice cream (like this vegan vanilla ice cream), and crunchy filling.
Even better, I've made the recipe as simple as possible. Unlike many other recipes, there are no complicated steps or freezing separate layers. Plus, it's easy to customize this homemade dairy-free ice cream cake recipe with your favorite ice cream flavors, mix-ins, and toppings.
You might enjoy more vegan alternatives for nostalgic childhood favorites, like vegan rice Krispie treats, vegan Oreo cheesecake, vegan chocolate truffles, and these pumpkin whoopie pies.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Oreos: You'll need one pack of regular Oreos, which are naturally vegan, or similar vegan sandwich cookies. Biscoff or Graham crackers also work.
- Butter: Vegan butter binds the cookie crumbs. Coconut oil also works.
- Peanuts: Optional (Or almonds, macadamias, pistachios). Alternatively, use extra cookies, vegan chocolate chip cookies, chopped candy bars, peanut butter cups, cocoa crisp cereal, or brownie pieces (like from these salted caramel brownies) for the 2nd layer.
- Ice cream: Use two flavors. I always use vegan vanilla ice cream for one, then choose another flavor like this vegan chocolate ice cream, peanut butter, vegan strawberry ice cream, salted caramel, cookies & cream, coffee, or mint chocolate chip.
Top Tip: It can help to use the same brand or method of ice cream, so both layers have a similar consistency.
Recipe Variations and Add-Ins
- Mix-ins: To stir into the ice cream. I.e., vegan chocolate chips, brownie or cookie dough chunks, chopped pretzels, toasted coconut, roasted peanuts, etc.
- Swirls: I.e., peanut butter, Biscoff, jam/jelly, salted caramel, chocolate ganache/hot fudge sauce, vegan Nutella, etc.
- Toppings: Like plant-based chocolate, hot fudge, or caramel sauce, more crushed Oreos, chocolate shavings, sprinkles, chocolate magic shell, vegan whipped cream (plain or sweetened - optionally colored), maraschino cherries, and/or fresh fruit (like berries).
How To Make Vegan Ice Cream Cake
Step 1: Remove both vegan ice cream flavors from the freezer to soften. Meanwhile, blend the Oreos and butter in a food processor into a fully combined, thick, crumbly dough.
Step 2: Line the bottom and sides of an 8-inch spring-form pan with parchment paper. I trace a circle for the bottom and cut a strip for the sides. Firmly press the Oreo mixture into the base and slightly up the sides.
Step 3: Spread the vegan vanilla ice cream evenly over the crust. An offset spatula helps make it really even. Sprinkle the chopped peanuts (or your preferred '2nd layer') over that. Spread on the second ice cream layer. Trim the crust if needed so it's level.
Step 4: Place parchment on top, gently press to compact the layers, then freeze until fully solid (about 12 hours). Remove the Oreo ice cream cake from the freezer, invert it onto a plate/ cake stand, and release it from the spring-form pan. Let it sit at room temperature for several minutes, optionally decorate, then slice and serve. Enjoy!
FAQs
No, you could bash the Oreos in a Ziplock/Stasher bag with a rolling pin, then mix them in a bowl with vegan butter.
Spread each layer evenly with an offset spatula. For the cleanest layers, freeze each layer before adding the next, though this recipe works well without that extra step.
Sure! Simply use gluten-free ice cream and cookies.
You can make a vegan ice cream cake in a square baking pan or loaf pan, but make sure to add parchment paper with some overhang for easy removal.
Yes. Layer the vegan ice cream between two thin cake layers instead of using an Oreo crust.
Pro Recipe Tips
- Use slightly softened vegan ice cream: (but not overly melty) This makes it easier to spread and add mix-ins.
- Work quickly: So the ice cream doesn't melt while assembling it.
- Press the layers firmly: So it's compact, and the crust doesn't crumble.
- Freeze until solid: I recommend 12 hours/overnight before slicing.
- For clean slices: Dip a long chef's knife in hot water and wipe it dry between each slice.
- Let it sit before slicing: Just 5-10 minutes should be enough.
Storage Instructions
Store the dairy-free ice cream cake in an airtight container/tightly covered (to avoid freezer burn) in the freezer for up to 1 month for the best flavor/texture.
More Vegan Desserts to Consider
If you tried this easy vegan ice cream cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Ice Cream Cake (Oreo | No Bake)
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Equipment
- 8-Inch Springform Pan (about 3½ inches tall)
Ingredients
- 1 (14.3-ounce) package regular Oreos , or other sandwich cookies, Biscoff, or Graham cracker
- ½ cup vegan butter softened
- 3 cups chopped peanuts (or an additional package of Oreos for the middle layer)
- 2 pints vegan vanilla ice cream
- 2 pints your favorite vegan ice cream
Instructions
- Remove both ice cream flavors from the freezer and let them sit at room temperature while you prepare the crust.
- Add the Oreos and vegan butter to a food processor. Blend until fully combined and the mixture resembles a thick, crumbly dough.
- Line the bottom of the springform pan with a round piece of parchment paper and line the sides with a strip of parchment.
- Press the Oreo mixture firmly and evenly into the bottom and slightly up the sides of the pan to form a crust.
- Scoop the vegan vanilla ice cream into the pan and spread it into an even layer over the crust.
- Sprinkle 2 cups of the chopped peanuts evenly over the vanilla layer. If using Oreos instead, arrange them in a flat layer.
- Add the second ice cream flavor on top and spread into an even layer. If the crust extends above the ice cream, trim it so it's level with the top.
- Place a piece of parchment over the surface and gently press down to compact the layers.
- Freeze for at least 12 hours, or until fully firm.
- When ready to serve, remove from the freezer. Invert onto a plate or cake stand so the smooth bottom becomes the top, then release the springform pan.
- Decorate as desired and serve immediately, or return to the freezer until ready to serve.
Notes
- Work quickly once the vegan ice cream softens to keep clean layers.
- You can swap the peanuts for vegan cookies, candy, or any mix-ins you like.
- Let the cake sit at room temperature for a few minutes before slicing for cleaner cuts.
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