Last month my son turned 8! Can you believe it? My little
guy is getting so much bigger. He is already above my shoulder in height. It
won’t be long until we are eye to eye. My white and black socks are starting to
get mixed up with his because our feet are so close in size.
For his birthday, I made it my mission to make a birthday
cake that excluded many of the top common food allergens (dairy-free, soy-free, egg-free, gluten-free). 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
Yields: 12 servings
Ingredients:
- 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
- Parchment paper
Note: Feel free to
substitute with your favorite brands and flavors! I included the brands used to
aid in avoiding common food allergens.
Directions:
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.
If needed, allow the scoops to melt more for easier
spreading. Spread the vanilla island out smoothly and evenly.
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.
Meanwhile, melt together the semi-sweet mini chips and
coconut oil. You can do this is in a double broiler stirring frequently.
Alternatively, you can do it in the microwave on high for 30 seconds, stir, and
then on high for another 30 seconds, and stir.
Drizzle
the melted chocolate evenly over the cookie crumbs, approximately 1 -2
teaspoons per cup.
Allow to sit in the freezer for another 20 minutes to
harden. At this point you may want to allow the pint of cappuccino to begin to
soften.
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.
To Print, Email, or Text recipe click here.
With love, gratitude,
and sweet wishes,
Wendy Irene
