Oatmeal Cookie Ice Cream Cake (GF + Vegan)

Are you ready for the perfect summer treat to cool down & crush those sweet tooth cravings? Our homemade, vegan, & gluten-free Oatmeal Cookie Ice Cream Cake is the perfect blend of creamy, crunchy, and chocolaty goodness. With layers of dairy-free ice cream, a rich fudge center, and finished with the perfect crunch from Chocolate Chip Cookie Dough Granola, this cake is sure to impress vegans, gluten-free friends, and those without dietary restrictions.

Whether you’re celebrating a special occasion or looking for the perfect potluck treat to bring to your next get-together, this ice cream cake is as craveworthy as it is quick & easy to make.

We scream, you scream, we all scream for ice cream (cake)!

What You'll Need...

Granola Cookie Crumble layer

Fudge layer

  • 1 cup 250 mL dairy-free chocolate chips
  • 3 tbsp 45 mL of white corn syrup
  • 1 tsp 5 mL vanilla extract
  • 1/2 cup dairy-free whipping cream (or full fat coconut milk)

Ice cream layers

  • 1 pint dairy-free chocolate ice cream 
  • 1 pint dairy-free vanilla ice cream

What You'll Do...

Granola Cookie Crumble Layer

  1. Preheat oven to 350F 
  2. Crush the Chocolate Chip Cookie Dough Granola in a food processor until it reaches a nearly fine consistency (with a few larger crumbles for texture)
  3. Add melted vegan margarine and mix until its slightly moist.. It should be slightly moist, like a crumbly slightly wet sand texture.
  4. Bake for 10 minutes, then remove from the oven and let cool.

Fudge Layer

  1. In a heat-safe mixing bowl, add dairy free chocolate chips, white corn syrup, and vanilla extract.
  2. In a small pot, heat the dairy-free whipping cream or coconut milk over medium heat until the edges begin to bubble but not to a full boil. The pot should be steaming but not bubbling.
  3. Pour the hot whipping cream over the chocolate chips and let it sit for about 5 minutes, then stir to fully mix in the melted chocolate. Set aside to cool while you assemble the first layer of the ice cream cake.

To Assemble 

  1. Take your first layer of ice cream out of the freezer and let it sit at room temp for about 20-30 minutes to thaw.
  2. Line a loaf pan with plastic wrap, with enough room that you can wrap up the top in the freezer.
  3. Mix the ice cream until it's a workable consistency.
  4. Spread the ice cream into the lined loaf pan and spread out until it's even. Pop in the freezer for about 30 minutes to firm up.
  5. Once the first layer is firmed up, add the cooled chocolate ganache and spread evenly over the ice cream layer.
  6. Sprinkle the Chocolate Chip Cookie Dough Granola crumble on top, spreading evenly. Pop back in the freezer for 30 minutes, and pull out your second pint of ice cream to soften for the final layer.
  7. Spread the final layer of ice cream on top of the granola crumble, then cover with a layer of parchment paper. Wrap the edges of the plastic wrap over top.
  8. Freeze overnight to firm up.
  9. Frost the cake with dairy-free whipping cream, small dairy-free chocolate chips, & a sprinkling of more Chocolate Chip Cookie Dough Granola (plus some sprinkles for good measure. 
  10. Slice, serve, & enjoy!