Cake Ice Cream Sandwiches

Thank you for sharing!

So, once upon a time, in my kitchen, there was this amazing vintage vegan ombre cake that wasn’t. My son dug into it before I could even get the thing cooled. Made me mad. So, I decided to get even. Not only did I do a little pouting-picture taking, but I also made a batch of these awesome Cake Ice Cream Sandwiches. All. For. Me. That’s right. I’m a mom, kicking behinds and taking names (although I know what they’re names are–it’s just for effect). LOL! So, enjoy this lovely recipe for vegan cake ice cream sandwiches. It’s kind of fun. Dairy free and egg free for my fellow allergy folks. But know this totally came about only because I was being vengeful and wanted to stuff my face to make up for–well, the cake that wasn’t. LOL!

Ingredients for Vegan Cake Ice Cream Sandwiches

Cake

  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 6 drops of magenta food coloring

Ice Cream

  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract
  • 2 tblspn funfetti sprinkles

 

How to Make Cake Ice Cream Sandwiches

  1. Preheat oven to 350 degrees.
  2. Flour 2 – 8-inch round baking pans. (Yup.)
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth. But be gentle, because this is where I broke my hand-mixer.
  7. Pour 1/2 of the batter into each of the baking pans and place in the oven for 25-35 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar, food coloring and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Fold-in your funfetti sprinkles until you’ve reached the desired funfetti smeary goodness.
  13. Place your cream into a pastry piping bag. Set aside.
  14. Get a sharp knife and cut off the top of your two little cakes. Yeah, you heard me right. You basically want to cut each of the cakes in half. Give it a shot. I’ll wait.
  15. Ok, now, get your biggest round cookie cutter–I used a big glass I have.
  16. Using your cookie cutter or upside-down glass, cut out 6 rounds from the cake.
  17. Squirt an appropriate amount of cream on one side of 1/2 of the cake cut-outs.
  18. Place each of the non-cream covered cake cut outs on top of each of the ones you just covered in cream.
  19. Put them in the freezer for approximately 2 hours.
  20. Eat, eat, eat. And laugh maniacally while you devour your cake ice cream sandwiches.

Yield: 3

Cake Ice Cream Sandwiches

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

I made a batch of these awesome Cake Ice Cream Sandwiches. All. For. Me. That's right. I'm a mom, kicking behinds and taking names (although I know what they're names are--it's just for effect). LOL!

Ingredients

  • Cake
  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 6 drops of magenta food coloring
  • Ice Cream
  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract
  • 2 tblspn funfetti sprinkles

Instructions

  1. Preheat oven to 350 degrees.
  2. Flour 2 – 8-inch round baking pans. (Yup.)
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth. But be gentle, because this is where I broke my hand-mixer.
  7. Pour 1/2 of the batter into each of the baking pans and place in the oven for 25-35 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar, food coloring and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Fold-in your funfetti sprinkles until you’ve reached the desired funfetti smeary goodness.
  13. Place your cream into a pastry piping bag. Set aside.
  14. Get a sharp knife and cut off the top of your two little cakes. Yeah, you heard me right. You basically want to cut each of the cakes in half. Give it a shot. I’ll wait.
  15. Ok, now, get your biggest round cookie cutter–I used a big glass I have.
  16. Using your cookie cutter or upside-down glass, cut out 6 rounds from the cake.
  17. Squirt an appropriate amount of cream on one side of 1/2 of the cake cut-outs.
  18. Place each of the non-cream covered cake cut outs on top of each of the ones you just covered in cream.
  19. Put them in the freezer for approximately 2 hours.
  20. Eat, eat, eat. And laugh maniacally while you devour your cake ice cream sandwiches.

Thank you for sharing!

Comments

comments

Leave a comment

Your email address will not be published. Required fields are marked *