Rainbow Ice Cream Cake


Description

Rainbow Ice Cream Cake

Ingredients

   
---FOR THE CRUST---
1 cup
Rolled Oats
1 cup
shredded, unsweetened coconut
2 cups
salted cashews (or raw)
1⁄2 cup
brown rice syrup (or sub maple syrup)
   
---FOR THE FILLING---
2 pints
So Delicious Dairy Free Salted Caramel Cluster (or sub your favorite flavor)
18 ounces
So Delicious Dairy Free CocoWhip (Original, ~ 2 containers)
   
food dyes* (for the rainbow colors)

Notes

*I like using all natural food dyes, like these powders from Suncore Foods... or these from McCormick.

Instructions

  1. Take out the 2 pints of frozen non-dairy dessert and let them thaw on the countertop for 20 – 30 minutes.
  2. Meanwhile, combine all of the crust ingredients in a food processor. Blend until a dough forms and individual pieces of the cashews are pretty small. Press the nutty dough into the bottom of a 10” round pie pan, or 9x9 square. Freeze for 20 min.
  3. Remove pie plate from freezer and spoon on the thawed non-dairy frozen dessert into an even layer. Put back in the freezer for 30 minutes.
  4. Meanwhile, divide your CocoWhip into 5 bowls. Use natural food dye to mix up different colors. I used: pink, purple, blue, orange, and yellow.
  5. When the ice cream layer is re-frozen (usually after about 30 min), spoon on differently dollops of each color in a haphazard pattern. Then, use a knife or the back of a spoon to swirl them all together into a rainbow pattern.
  6. Freeze for another 20 – 30 minutes (or even overnight).
  7. Slice and serve. If it’s too hard, let it sit out on the counter for 10 minutes before slicing.

Yields 10 Servings