Dairy Free Ice Cream Cake

Directions

1 Wash hands with soap and water.
2 Line a 9×5 inch loaf pan with plastic wrap. Use two pieces going in opposite directions to be sure the pan is well covered.
3 Remove the strawberry gelato from the freezer and let it sit at room temperature for 5 minutes to soften. Use an ice cream scoop to scoop the strawberry gelato into the bottom of the loaf pan and then use a cake spatula to smooth the ice cream into an even layer. Top with strawberry slices and place in the freezer for 1 hour.
4 Remove the chocolate gelato from the freezer and let it sit at room temperature for 5 minutes to soften. Use an ice cream scoop to scoop the chocolate gelato over the strawberries and use a cake spatula to smooth the ice cream into an even layer. Freeze for one hour.
5 Place cookie crumbles into a bowl or food processor and add in melted vegan butter. Stir or pulse until everything is combined and the mixture resembles wet sand. Press the mixture over the chocolate layer and pack it tightly. Freeze for at least 2 hours before serving.
6 To serve, remove the cake from the pan and turn it over onto a cutting board so the strawberry gelato side is facing up. Use a sharp knife to slice into one-inch pieces. Enjoy!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!