For his birthday, I made it my mission to make a birthday cake that excluded many of the top common food allergens. I also wanted it to be something any parent could easily replicate. Every year my son requests an ice cream cake and since there aren’t too many dairy-free, organic options on the market I used it as inspiration to develop my own recipe. I think you’ll love it as much as we did!
For a fun outing let the birthday girl or boy pick out their personal favorite flavors. The vanilla cappuccino chocolate chip was a big hit at our house. Every ice cream cake needs a layer of crunch. To achieve this we added a layer of crushed cookies and melted chocolate in the middle- so delicious! The recipe includes the brands we used simply as a guide when trying to avoid certain food allergies. Go ahead and substitute with your favorite brands, just be sure to check the labels.
Wishing you all many happy birthdays and celebrations!
Dairy Free Vanilla Cappuccino Ice Cream Cake
Approximately ½ of a 1 pint container Vanilla Island - Luna & Larry’s Organic Coconut Bliss (view)
Approximately ½ of a 1 pint container Cappuccino – Luna & Larry’s Organic Coconut Bliss (view)
7 cookies - Enjoy Life Crunchy Chocolate Chip Cookies (view)
¾ cup Enjoy Life Semi-Sweet Mini Chips (dairy, nut & soy free) (view)
1 tsp. organic extra virgin coconut oil
You will also need:
*Feel free to substitute with your favorite brands and flavors! I included the brands used to aid in avoiding common food allergens.
Allow the pint of vanilla island coconut bliss to warm up and begin to soften.
Meanwhile, line a brownie pan or cupcake pan with squares or circles of parchment paper cut to fit nicely into the bottom of each cup.
When the vanilla island has warmed up and is easier to work with, use a melon baller or rounded teaspoon to place two small scoops in the bottom of each cup.
Crush the 7 cookies into crumbs. One way to do this is in a zip top bag with a rolling pin.
Evenly sprinkle the cookie crumbs over the top of the vanilla island layer, about ¾ Tbsp. per cup. Place in the freezer for 10 to 20 minutes to harden.
Using a melon baller or rounded teaspoon, place two small scoops of cappuccino on the top of each dessert. If needed, allow the scoops to melt more for easier spreading. Spread the cappuccino out smoothly and evenly.
Freeze for a few hours until individual ice cream cakes are completely firm.
When ready to serve, use a small spatula or knife to loosen the edges and pop the cakes out of the cups. Peel off the layer of parchment paper.
Store in the freezer.
With love, gratitude, and sweet wishes,