Vegan Melted Ice Cream Cookie Cakes

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CDF Communications Manager, Talia Hassid, created this recipe for the So Delicious Spring Fling Recipe Contest, sponsored by So Delicious Dairy Free and GoDairyFree.org, and she won second place! It’s sure to win you over as well.

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Vegan Melted Ice Cream Cookie Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 25 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Ice Cream Cookie Cakes
Melted Ice Cream Glaze
Prep Time 25 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Ice Cream Cookie Cakes
Melted Ice Cream Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Ice Cream Cookie Cakes:
  1. Preheat the oven to 350ºF and line muffin tins with paper liners.
  2. Combine the flour blend, lemon zest, cornstarch, baking soda, baking powder, and salt in a bowl and whisk until completely combined.
  3. Beat the vegan butter, sugars, and vanilla extract in a large mixing bowl with the paddle attachment until creamy. Add in the frozen ice cream and the yogurt and beat until mostly combined.
  4. Gradually beat in the flour mixture. Dough might be sticky, that’s okay.
  5. Roll dough into balls (using about 3 tbs of dough per ball) and place one ball in each muffin tin. Press down to spread out the dough into the muffin tin.
  6. Bake for 12-15 minutes, or until they have reached your desired doneness.
  7. Once cookies have cooled, remove the paper liners, and top with melted ice cream glaze.
Melted Ice Cream Glaze
  1. Using a stand mixer with the paddle attachment, beat together melted ice cream and vegan butter, until most of the clumps are gone.
  2. Add powdered sugar, and beat until fully combined. Mixture should be like a thick glaze
  3. Once the cookie cakes are cooled, dunk each top into the glaze, and top with sprinkles. This glaze will harden at room temperature
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