Strawberry Tofu Ice Cream Cake {Vegan}
Ingredients
- FOR THE ICE CREAM:
- ½ lb SilkenTofu
- 5-1/2 oz. Strawberries frozen
- ½ C vegan Sugar
- ¼ Almond Milk
- 1 Tbl Fresh Lemon Juice
- ½ Tbl Vanilla
- Pinch of Salt
- STRAWBERRIES TO FOLD IN:
- 1 C fresh or frozen Strawberries diced
- FOR THE CRUST:
- 12 whole Oreo Cookies yes, they are vegan!
- 2 Tbl vegan Margarine melted
Instructions
- In a blender or food processor, puree all of the ingredients for the ice cream until very smooth.
- Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
- Fold in 1 C of fresh or frozen diced strawberries before serving or freezing.
- Makes 2-1/2 Cups
- To make the chocolate wafer cookie crust, crush 12 whole Oreo cookies in a food processor. Add 2 Tbl melted butter and process until coarse crumbs appear. Press crumbs to ¼” into the bottom and up the sides of a springform pan to create the crust. Bake at 350 degrees for 10-15 minutes. Cool completely and then chill before adding the ice cream filling.
- To make our Oreo cookie cake, immediately transfer the ice cream to the prepared crust after folding in the strawberries. Spread evenly and place in freezer for several hours prior to serving.
- We used mini springform pans for ease in removal.
- Serve a slice with our Coconut Whipped Cream, a drizzle of choclate syrup and fresh strawberries for garnish, if desired.
Elyse @myveganp says
This looks so delicious. Will have to save this recipe for future enjoyment! 🙂
aimee says
Thank you so much! I have to say, I almost preferred the ice cream straight from the maker. It was too good not to sample 😉 I love your blog. Just followed you on Pinterest & Twitter. Nice to meet a fellow vegan blogger!! 🙂
Becca says
The recipe says to “puree all ingredients” but I’m assuming you don’t actually mean all of the ingredients? Is it everything except the oreos?
aimee says
Hi! Sorry for any confusion. I’ve updated the recipe with headings to clarify the ice cream ingredients, as well as the additional strawberries to fold in (if desired) and finally the crust. 🙂
Laura says
Hi! I am going to try this recipe, just a question. After freezing the whole cake, isn’t the crust too hard? Thank you!!
aimee says
You will definitely have to let it come to temperature a bit, just like you would ice cream (depending on how long you freeze it, of course).
Tania Alvares says
Hi wanted to make this awesome looking ice cream cake,was wondering what size pan to use.