Ingredients
- 2.5 cups dark chocolate or semisweet chocolate chips
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 bag of Oreos
- 2 pints of vegan ice cream (different flavors)
Preparation
Step 1
Preparation:
Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk. I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate. Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract. Whisk until smooth and glossy.
Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs.
Ice cream layers: Before spreading each ice cream layer, take the pints out of the fridge for about 5 to 10 minutes to soften at room temperature. The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream. It should spread easily in your cake pan.
Assembly:
Start by pressing down a layer of cookie crumbles into your cake mold.
Spread chocolate ice cream evenly over this layer .
Cover with more cookie crumbs and place in freezer to harden.
Spread vanilla ice cream over the cookie crumbs
Return to freezer to harden.
Pour ganache over vanilla layer. Return to freezer.
Optional: Decorate with vegan whipped cream