This is so exciting… So Delicious Dairy Free has teamed up with Go Dairy Free for a great recipe contest!
Find the details here: http://www.godairyfree.org/news/so-delicious-dairy-free-recipe-contest
The official voting is done on Pinterest at http://www.pinterest.com/godairyfree/so-delicious-dairy-free-2013-recipe-contest
The recipe with the most LIKES wins! And we’d sure appreciate a ‘like’ on that pinterest board! 🙂
SO fun!
This was a birthday cake that was a special, specific order from a special young man… so fantastic and SO easy!
For the crust…
Layer whole oreo cookies (alternatives listed below) on the bottom of a parchment lined springform pan.
You can fill in the spots with pieces of cookies.
A great alternative to an oreo cookie would be Newman-O’s or Late July cookies (we love Late July) … if you do choose to use oreo cookies, know that they are in fact dairy-free.
Take out your ‘So Delicious’ vanilla bean non-dairy frozen dessert (or you could use the ‘Cookies ‘n Cream’ flavour and save yourself a step) and let them sit out for about fifteen minutes. You’ll need approximately four containers for a eight or nine inch pan.
At sixteen minutes, put all of your frozen goodness into a bowl along with one cup of chopped up cookies.
Mix it all together with a hand mixer and pour into your springform pan… just be sure to be a little gentle so that the ‘crust’ doesn’t shift.
Smooth out the top of your cake and place it in the freezer for at least a few hours… or cover and leave overnight.
Top with another cup of chopped cookies and your done!
Options are endless!
We’ll be doing a strawberry version of this this summer… fresh strawberries for the crust, the middle and the top.
OK, we might not make it to the summer… birthday anyone??? 🙂
Note: You want to let the cake sit out for about ten minutes before removing it from the pan… or if you can’t wait that long, use a hairdryer on low speed and just warm up the outside of the pan.
Enjoy!
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