DIY Baskin Robbins Ice Cream Cake {Dairy-Free & Egg-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 ice cream cake when we have 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 as now we have dairy-free ice cream and dairy-free whipped cream conveniently at our disposal.  The only real work is that this 3-layer cake needs timed right as it takes several hours of freezing time. But it's totally worth it.  Just plan on at least 6 hours and possibly freezing overnight.

Don't get me wrong, there are a few more steps that I could have taken to make this ice cream cake a little more 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, too?

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.  Easy!

If you want to try this at home, here's how:

1/2 Tub of So Delicious Coco Whip or Homemade Dairy-Free Whipped Cream
1 - 1 1/2 Pints of Dairy-Free So Delicious Ice Cream (coconut, cashew, soy, or almond)
1/2 Recipe of Dairy-Free & Egg-Free Chocolate Cake Batter
Hershey Syrup For Garnish

Place a tub of So Delicious Coco Whip in the refrigerator to thaw for 4 hours or make up your own canned coconut milk whipped cream the night before.

Mix together this dairy-free & egg-free chocolate cake batter and pour just HALF of it into a greased bread baking dish.  Use the rest of the batter to make 6 cupcakes.  ;)  The cake should only fill the dish about 1/4 to 1/3 full.  That's good because you need room for ice cream and whipped cream, later.  

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 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 Coco Whip 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.  

If you love ice cream cake as much as me, leave a comment!  I'd love to hear.

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