One of the most challenging things to being vegan is trying to enjoy your new lifestyle while your friends are chowing down on all the goodies you grew up on. Pizza, buffalo chicken dip, and ice cream are just a few examples of foods that I have given up that will always hold a place in my heart. Fortunately, there exist a few passable and even enjoyable substitutes that can be used to help fill the hole in your heart when the craving for one of those childhood staples rears its head.
When we started our vegan lifestyle, we forgot one small thing. Ok, one really big small thing. We were so caught up in all the new recipes to make and create that we didn’t ever have the time to take stock on what we will be missing out on. Things like ice cream cake, which has always been the go-to for my birthday would have to become a thing of the past.
Or will it?
I am on a mission to be vegan while enjoying all the food that I have grown to love; new and old. So here is my recipe for a quick and easy Ice Cream Bar Cake. It’s easy on the wallet, a savory treat, and just as good as the store bought cakes that have been sitting for who knows how long in the freezer case.
1 Box Soy Creamy Vanilla Ice Cream Sandwiches
1 Can Coconut Milk
2 Large Strawberries
2 Oreos (cream removed)
1 1/2 tsp Agave Nectar
1 tsp Vanilla Extract
Add the can coconut milk into a large mixing bowl. Only scoop the cream off the top. This will give the whipped cream a more creamy texture.
Add the agave and vanilla to the bowl and blend with an electric mixer until the cream is nice and fluffy. Add a little more agave and vanilla depending on your personal preference.
Scoop out 1/2 of the whipped cream mixture, and place it into a separate bowl.
Remove the cream from the Oreos and crush the cookies. Dice the strawberries. Add the Oreos and strawberries into the whipped cream that was set aside. Stir with a spoon until mixed well.
Arrange four of the sandwiches on a plate to serve as a bottom layer. On top of the bottom layer, evenly spread the oreo/strawberry whipped cream. Place the remaining four ice cream sandwiches on top of the whipped cream.
Using a rubber spatula, spread an even amount of the other half of the whipped cream along all sides. Once the cake is evenly covered, return to the freezer until it is time to serve.
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