This dairy free smores ice cream cake is a show stopping dessert perfect for celebrations and birthdays. It is dairy, gluten, and top 8 allergen free as well as a vegan icebox cake.
Jump to:
- Why We Like This Recipe
- Ingredients for Making the Dairy Free Smores Ice Cream Cake
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment Used to Make the Dairy Free Smores Ice Cream Cake
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
Every year one of our kids asks for an ice cream cake for their summer birthday. We used to buy them from the local fast food chain. With that no longer an option we learned to make our own versions. Each year the kids come up with new variations and we do our best to make them happen.
The dairy free ice cream cake came about when this particular one of our children asked if we could marry their traditional ice cream cake and s'mores. This is how this allergen friendly dessert was born.
Ingredients for Making the Dairy Free Smores Ice Cream Cake
- Crushed Cookies
- Vegan Plant Butter-like Spread
- Chocolate Plant Based Ice Cream
- Dairy Free White Mini Chocolate Chips
- Bag of Small Marshmallows or Whipped Fresh Marshmallow
See recipe card for quantities.
The Ingredient Low Down
Crushed Cookies
We use crushed gluten free pizzelles for the crust. Schar makes gluten free graham crackers called Honeygrams but they contain SOY and are not safe for top 8 allergen free diets. For pre-made cookies we like to crush and use the Enjoy Life crunchy sugar cookies or Made Good vanilla cookies. Another quick trick is to use crushed gluten free, top 8 free ice cream cones, like the Goldbaums ones. Always double check them as many of the gluten free ones contain soy.
Vegan Plant Butter-like Spread
We prefer to use the Melt Organics Plant buttery bars for this smores icebox cake recipe but the Earth Balance and Melt Organics tubs work as well.
Chocolate Plant Based Ice Cream
The Plant Based Ice Cream we use is Oatly Chocolate Frozen Dessert, which is made with certified gluten free oats. Make sure if this S'mores Ice Cream Cake is being made for anyone with a soy allergy that the "ice cream" is soy free.
Dairy Free White Mini Chocolate Chips
The white chocolate chips cut the richness of the chocolate frozen dessert. Enjoy Life makes them as does Walmat in their house brand Great Value.
Small Marshmallows or Whipped Fresh Marshmallow
It takes a lot of work to verify the marshmallows are safe for us. There were many emails to confirm what kind of gelatine is used in one of the available brands, which we check every time we buy them. We tend to stock up on a few bags from the same lot that we verify. It can be a lot of work.
The easiest thing ends up being to make marshmallows but to not form them in squares. For Whipped Fresh Marshmallow Bigger Bolder Baking has a great marshmallow recipe that is cornstarch free. It calls for gelatine but can also successfully be made with agar agar for a vegan marshmallow topping. Use this recipe up to the point that it gets set into squares, instead ice it on the cake and torch it.
Always check with the manufacturer regarding the ingredients and cross contact before buying and using. Regular marshmallows contain gelatin which is not vegan. Kosher gelatines can be made with shellfish so contact the manufacturer to find out what kind they use, it may vary from batch to batch and follow up may be required.
Some vegan marshmallows like Dandies Marshmallows currently contain SOY and may not be suitable for those following a top 8 allergens free diet.
Instructions/ Directions and Tips
For the Crust:
Step 1
Line an 8 inch springform pan with plastic wrap. To help remove the cake from the pan for serving.
Step 2
Place the vegan butter in a microwave safe bowl and melt for 20-30 seconds in the microwave. Remove and stir. If not fully melted - return to the microwave and heat for 10 seconds. Stir and repeat, if required.
Step 3
Set aside the vegan butter to cool a bit, while crushing the cookies.
Step 4
Place cookies in a large ziploc bag and squeeze the air out before sealing the bag. Using the flat side of a meat tenderiser smack the cookies in the bag until they are crushed. If the cookies crumble easily they can be smooshed with fingers instead of the meat tenderiser. Watch for holes forming in the ziploc so the cookie crumbs stay in the bag.
Step 5
Put the crushed cookies into a large mixing bowl. If there are any large bits, crush them before mixing with the vegan plant butter.
Step 6
Pour the melted plant butter into the bowl with the cookie bits. Mix well with a spoon to coat all the cookie crumbs with the butter.
Step 7
Take the mix and transfer it out to the lined springform pan. Shake the pan so the mix spreads out evenly over the whole base evenly.
Step 8
Press the crumbs into the base with a heavy based cup. To help the crumbs from sticking to the cup place a small piece of plastic wrap between the cup and the crust. For safety use a plastic cup rather than glass as glass can break.
Step 9
Once compacted, cover the pan with a layer of plastic wrap secured with an elastic band and put in the freezer for 20- 30 mins.
For the Chocolate Ice Cream Layer:
Step 1
When the crust layer goes in the freezer bring the chocolate dairy free ice cream out to thaw a bit so it can be mixed and spread. Dairy free ice cream can thaw quicker than regular full dairy ice cream and not freeze as hard so watch it closely as it softens. The frozen dessert should be able to be stirred but still frozen.
Step 2
In the large bowl from mixing the crust, scoop out the softened frozen dessert and add the white chocolate chips. Stir them in to mix as evenly as possible.
Step 3
Spread the dairy free ice cream on the cake. Cover and freeze for 6-6.5 hours or until firm.
For the Topping:
Step 1
Remove Vegan Icebox Cake from the freezer and uncover.
Step 2
One by one, or in a bunch of a few at a time, cover the top of the cake with the small marshmallows or the whipped marshmallow topping. Place a layer of parchment and then plastic wrap to cover the cake.
Step 3
The cake can be placed in the freezer for 1 hour, if needed at this point. It is best if it is toasted right away and served rather than re-frozen.
Step 4
Remove from the freezer, if frozen one late time, and pop off the springform pan and remove the plastic wrap. Put the frozen cake on a non wood based cake stand.
Step 5
Very carefully, using a kitchen torch, toast the marshmallow topping on the smores icebox cake. This can go from starting to heat to burnt quickly so watch it carefully. If it is burning the torch flame is too close to the marshmallow topping.
Step 6
When the torching is finished the vegan ice box cake is ready to be served.
Hint:
The marshmallow layer may come away from the ice cream player of the cake if stored in the freezer between putting on the marshmallow layer and toasting it.
Substitutions
- Chocolate Pudding - instead of the ice cream layer making a chocolate pudding from a mix like the Simply Delish line or using a recipe like our Mint Chocolate Pudding Pie and replacing the mint with vanilla extract. The pie will still be able to be frozen or chilled, if preferred.
- Coconut Oil - in place of vegan butter ½ of the amount in the recipe coconut oil can be used. It may freeze the crust a bit harder and need a bit of thawing before eating.
- Meringue Topping - the marshmallow topping can be replaced with an egg free meringue to top the cake. Our Egg Free Meringue recipe to whip the topping and then torch it to brown the top. Meringues can also be piped and baked, then used to top the cake.
Variations /Adaptations
- Sun Butter Layer- add a thin layer of Sun Butter in-between the cookie crumb layer and the chocolate dairy free ice cream layer. This will give the smores ice cream cake a chocolate peanut butter taste without the dangers of peanuts.
- Chocolate Mousse - in place of ice cream, chill the pie instead of freezing and replace the frozen dessert/ice cream with chocolate mousse. There is a fantastic recipe for vegan avocado based chocolate mousse on the Healthy Vegan Blog.
- Whipped Coconut Cream - top the cake using a coconut based whipped cream recipe, a ready made like Gaylea, or a whip your own like the Silk one.
Equipment Used to Make the Dairy Free Smores Ice Cream Cake
1- 8 inch Springform Pan - a Springform is used to be able to mould the vegan icebox cake into the desired shape. This kind of pan will allow the cake to release easily due to the closure on the band.
Plastic Wrap - so the cake doesn't stick to the pan and to cover the cake in the freezer.
Parchment Paper - to stop the marshmallows from sticking to the plastic wrap in the freezer.
Heavy Bottomed Cup - plastic is best. To help tamp down the crust.
Ziploc Bag - for keeping the cookie crumbs together whilst crumbling them.
Meat Tenderiser - or another heavy flat instrument to crush the cookies.
Small Microwave Safe Bowl - for melting the vegan butter.
Large Mixing Bowl - to mix the crust and then mix the ice cream layer.
Spoon - to mix the crumbled cookies and the melted vegan butter.
Spatula - to spread the ice cream layer out after it softens.
Kitchen Torch - to toast the top of the marshmallow layer.
Storage and Reheating Instructions
Storage
-Fridge
Not suitable for fridge storage.
-Freezer
Storing in the freezer is required when making this Dairy Free Smores Ice Cream Cake recipe. The cake should be stored in the freezer until just before toasting the marshmallow layer and serving.
For storage after toasting the marshmallows may go hard in the freezer if stored after toasting. The vegan icebox cake can be stored for 1 month well wrapped in the freezer but will need to soften slightly before serving. We highly recommend cutting and storing the leftover ice cream cake in already cut slices that have been wrapped individually, if freezing after the initial serving.
Top Tip
To cut the Dairy Free Ice Cream Cake use a hot knife that has been wiped with a bit of safe neutral oil. The oil will help the marshmallow layer not stick to the knife. This will allow for the slices to be closer to perfect and intact. If pre-cutting the cake before serving and storing in the freezer for up to an hour, place pieces of parchment between the slices to keep them separated.
What To Serve With
This Ice Cream Cake Recipe makes the perfect summer birthday cake or BBQ celebration dessert. It needs to be chilled until just before torching and serving.
The Dairy Free Smores Ice Cream Cake goes well with a great cup of coffee or tea.
Other Recipes You May Enjoy
Allergen Friendly Chocolate Cake
Peaches and Cream Chia Pudding
📖 Recipe
Dairy Free S'Mores Ice Cream Cake - GF/DF, Top 9 Free
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- 8 inch springform pan
- plastic wrap
- Parchment paper
- Heavy Bottomed Cup
- Ziploc Bag
- Meat Tenderiser Mallet
- Small Microwave Safe Bowl
- Large Mixing Bowl
- Spoon
- Spatula
- Kitchen Torch
Ingredients
- 2 Cup Cookies, crushed (see notes)
- ½ Cup Dairy Free Butter Stick melted, or spread
- 2 Pints Chocolate Dairy Free Ice Cream (see notes)
- ⅓ Cup Dairy Free White Mini Chocolate Chips
- 4 Cups Marshmallows, small or Whipped Fresh Marshmallow (see notes)
Instructions
For the Crust:
- Line an 8 inch springform pan with plastic wrap. Place the dairy free butter in a microwave safe bowl and melt for 20-30 seconds in the microwave. Remove and stir. If not fully melted - heat for 10 seconds. Stir and repeat, if required. Set aside the dairy free butter to cool a bit, while crushing the cookies.½ Cup Dairy Free Butter Stick
- Place cookies in a large ziploc bag and squeeze the air out before sealing the bag. Using the flat side of a meat tenderiser smack the cookies in the bag until they are crushed.2 Cup Cookies, crushed
- Put the crushed cookies into a large mixing bowl. Pour the melted dairy free butter into the bowl with the cookie bits. Mix well with a spoon to coat all the cookie crumbs with the butter.
- Take the mix and transfer it out to the lined springform pan. Shake the pan so the mix spreads out evenly over the whole base evenly. Press the crumbs into the base with a heavy based cup. Once compacted, cover the pan with a layer of plastic wrap secured with an elastic band and put in the freezer for 20- 30 mins.
For the Chocolate Ice Cream Layer:
- When the crust layer goes in the freezer bring the chocolate dairy free ice cream out to thaw a bit so it can be mixed and spread.2 Pints Chocolate Dairy Free Ice Cream
- In the large bowl from mixing the crust, scoop out the softened frozen dessert and add the white chocolate chips. Stir them in to mix as evenly as possible. Spread the dairy free ice cream on the cake. Cover and freeze for 6-6.5 hours or until firm.⅓ Cup Dairy Free White Mini Chocolate Chips
For the Topping:
- One by one, or in a bunch of a few at a time, cover the top of the cake with the small marshmallows or the whipped marshmallow topping. Once the marshmallows have been added the cake can be placed in the freezer for 1 hour.4 Cups Marshmallows, small
- Remove from the freezer, if frozen one last time, and pop off the springform pan and remove the plastic wrap. Put the frozen cake on a non wood based cake stand. Very carefully, using a kitchen torch, toast the marshmallow topping. When the torching is finished the cake is finished and ready to be served.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Always use a kitchen torch with extreme care. Their flame can be blue and hard to see
See more guidelines at USDA.gov.
Comments
No Comments