Make ahead – Since this cake can just chill out in the freezer until it’s party time, not only can it be made well in advance, but it’s also much better if you do. You can even get the kids in the kitchen to help! Everything else is more assembly than cooking. No experience necessary – Not a baker? Never made ice cream before? No problem! The most important skill you need here is patience since it simply takes time for the layers to set properly. It’s a recipe passed down from Toni’s mother-in-law, Jolene Shapiro. This recipe comes from The Vegan Friendly Cookbook by Michelle Cehn and Toni Okamoto. It may sound like an impossible dream once you’ve gone vegan, but you’ll be thrilled to discover that’s not the case! Making your own ice cream cake without any dairy or eggs is surprisingly easy, if not downright fun. Whether it’s summer or winter, every last bite will be gleefully gobbled up before a single drop can melt away. Stacked up high with layers of frozen custard, cookies, frosting, and sprinkles, every slice is a riot of flavors, colors, and textures. 
While all cakes are invited to my parties, absolutely nothing beats an ice cream cake.
The centerpiece to any great celebration is always cake. Just be warned, you may never want to bake a birthday cake again! It’s the perfect vegan dessert to serve at any birthday, holiday, or event. With just minutes of effort, your favorite flavors of store-bought vegan ice cream, and a package of Oreos, you’ll have the best vegan ice cream cake ever. You won’t believe how easy it is to make this insanely delicious dairy-free ice cream cake.
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