Ice Cream Cake Dairy-Free

You guys, I'm so tickled to have made our first ever dairy-free ice cream cake.

And I just have to tell you how easy it was.  

Am I the only one who grew up on these things?

My mom would buy Baskin Robbins ice cream cake for every birthday in our large family.

And I've really missed this tradition for my own family.

I mean, I can't buy any ole' ice cream cake with milk allergies.

And seriously, who has time to MAKE ice cream cake?

Or at least that's what I thought before now.  

Honest, this was really quite simple!

The only thing I had to make from scratch was the cake.

Dairy-free ice cream and dairy-free whipped cream we can conveniently buy and use for this.

The only real work is that this 3-layer cake needs to be timed right as it takes several hours of freezing.

But it's totally worth it.

So I will share the tricks.

PS: In this photo below, I tried making a similar treat in muffin tins. And that works, too!

Just plan on at least 6 hours and possibly freezing overnight.

There are a few more steps that I could have taken to make this ice cream cake a little more complicated...

like cutting off the dome of the cake and decorating with icing.

But I was going for the absolute simplest way to make this.

Because really, if it ain't easy, I may never do it again.

You with me on that?

I simply made our homemade chocolate cake, free of milk and eggs.

Then I topped that with So Delicious Mint Chocolate Chip Coconut Ice Cream and topped that with So Delicious whipped cream. Double check labels to make sure this brand works for you. 

Too easy!

You should totally try this.

Instructions below.

ICE CREAM CAKE DAIRY EGG FREE

INGREDIENTS

½ tub of dairy-free whipped cream
1 pint of dairy-free ice cream
9x9" baked cake
chocolate syrup for garnish

DIRECTIONS

Grease a bread baking pan.

Place a tub of dairy-free whip in the refrigerator to thaw for 4 hours or make homemade whipped cream the night before.

Mix together chocolate cake batter and fill a bread pan ⅓ full with it. Bake any extra batter into cupcakes.

When the cake is baked, let it cool completely for about an hour.

If you want your layers to be nice and evenly horizontal, you can remove your cooled cake from the pan and cut the rounded top off the cake. I left my cake with the domed top out of laziness.  

After the cake is cooled, take a pint of your favorite dairy-free ice cream from the freezer and set it on the counter until the sides become melted.

Then put the whole pint of ice cream into your mixer (affiliate) to mix it to soft serve consistency.  

Spread the pint of soft ice cream on the top of the cooled cake.

Cover with plastic wrap and freeze for 2 hours or until the ice cream fully freezes.  

When the ice cream on the cake is frozen and when the whipped cream is thawed, spread about half the tub of whipped cream over the ice cream, making the third layer of your ice cream cake.  

Cover the 3-layer ice cream cake with domed foil so not to touch the whipped cream and freeze it again until the whipped cream is frozen.

You can freeze this overnight for the next day.

When ready to serve, thaw the cake for just 5 minutes.

Garnish the top with Hershey Syrup and cut into slices like bread.  

Store any leftovers in the freezer. 

Enjoy your delicious dairy-free and egg-free ice cream cake, just as good as store-bought. YUM!