Ingredients
Equipment
Method
- Prepare the Pan:Line an 8-inch springform pan with parchment paper.
- Make the Cookie Crust:Place 18–20 Oreo biscuits into a food processor and pulse until fine crumbs form. If the crumbs are too dry to press together, add a splash of plant milk (1–2 tbsp) and pulse until the mixture holds together when pinched.
- Press into Pan:Press the biscuit mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
- Add Ice Cream Layer:Spread the softened vegan ice cream evenly over the cookie crust using an offset spatula.
- Drizzle and Garnish:Drizzle the chocolate sauce generously over the ice cream layer and top with the remaining crushed Oreo biscuits.
- Freeze and Serve:Freeze for at least 4 hours (or overnight) until completely firm. Slice and serve chilled.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Freeze slices individually for grab-and-go treats.
Vegan Oreos: Standard Oreos contain no animal ingredients, but check the label in your country in case of cross-contact concerns or recipe changes.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. The texture will be slightly less rich.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos. Nutrition (per slice) Calories 430 kcal Carbohydrates 42 g Protein 4 g Fat 28 g Saturated fat 18 g Cholesterol 0 mg Sodium 190 mg Potassium 270 mg Fiber 3 g Sugar 27 g Calcium 40 mg Iron 3 mg
Vegan Oreos: Standard Oreos contain no animal ingredients, but check the label in your country in case of cross-contact concerns or recipe changes.
Nut-free option: Replace the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of a nut-free vegan cream cheese. The texture will be slightly less rich.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the cans for at least 12 hours.
Gluten-free: Use gluten-free chocolate sandwich cookies in place of Oreos. Nutrition (per slice) Calories 430 kcal Carbohydrates 42 g Protein 4 g Fat 28 g Saturated fat 18 g Cholesterol 0 mg Sodium 190 mg Potassium 270 mg Fiber 3 g Sugar 27 g Calcium 40 mg Iron 3 mg