Oreo Ice Cream Cake

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Hot Banana Ice Cream Cake

Hot Banana Ice Cream Cake


Makes 8 servings

  • 1 1/4 cups broken vegan vanilla cookies
  • ¾ cup pecan pieces
  • 1/4 cup plus 3 tablespoons vegan margarine
  • 1 quart vegan vanilla ice cream, softened
  • 1/4 cup light brown sugar
  • 3 to 4 firm bananas, cut into 1/4-inch slices
  • 1/4 cup dark rum or 1/4 cup pineapple juice


  1. Grease the bottom and sides of a 9-inch springform pan and set aside
  2. In a food processor, combine the cookies and 1/4 cup of the pecans and pulse until finely ground
  3. Melt the 1/4 cup of the margarine and add to the crumb mixture
  4. Pulse to combine and moisten the crumbs
  5. Press the crumb mixture into the bottom of the prepared pan and set aside
  6. Press the ice cream into the prepared crust, smoothing the top with a rubber spatula
  7. Freeze for 3hours to firm up
  8. Remove the cake from the freezer, remove the sides of the springform pan and cut the cake into 8slices
  9. Fasten the sides back onto the pan and return the cake to the freezer until ready to serve
  10. Remove the sides of the springform pan and place the frozen cake slices on 8 dessert plates and set aside
  11. In a medium skillet, combine the remaining 3 tablespoons margarine, remaining 1/2 cup pecans and sugar and cook over medium heat
  12. Cook, stirring, until the sugar dissolves, about 1 minute
  13. Add the banana slices and cook until slightly browned and softened but not mushy, about 1 minute
  14. Carefully add the rum
  15. Continue to cook the sauce until the alcohol mostly evaporates, 1 to 2 minutes
  16. Spoon the bananas and sauce over each of the cake slices and serve immediately

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