Cherry Oreo Icecream Cake

A de­ca­dent du­al-lay­er ice­cream cake with Vanil­la and crushed Ore­os, Cho­co­late and Cher­ries.

In­gre­di­ents

1 litre tub So Good Vanil­la Soy Ice­cream (or any brand of ve­g­an ice­cream)
1 litre tub So Good Cho­co­late Soy Ice­cream
1 pack­et of Oreo Bis­cuits (Ore­os are ve­g­an)
2 cups diced Cher­ries (use a frozen pack­et with the pips al­ready re­moved)
Op­tio­n­al Ic­ing Su­gar for dust­ing
Op­tio­n­al Mint Leaves and ex­tra Cher­ries for de­c­o­ra­tion

SERVES: many  PRE­PA­RA­TION TIME: 4hrs

Pre­pa­ra­tion

Line a cake tray (or tub) with cling wrap.

In a se­parate bowl let one litre of vanil­la soy ice­cream soft­en un­til you can mix it, then cut up a pack­et of Oreo bis­cuits in­to small pie­ces and mix them through the vanil­la ice­cream. Scoop in­to the cake tray and pat flat with a spoon or spa­t­u­la. Put in­to the freez­er for 2hrs to re-har­d­en.

Once the vanil­la ice­cream has har­d­ened, re­peat the pro­cess with the cho­co­late soy ice­cream us­ing the diced cher­ries in­stead of Ore­os. Scoop on­to the vanil­la lay­er and leave for 2hrs or overnight to har­d­en.

To serve, put a serv­ing plate in the freez­er to cool for a while, then turn the tray up­side and drop it on­to the serv­ing plate, us­ing the cling wrap to help pull it out.

You can sprin­k­le ic­ing su­gar on top and de­c­o­rate with cher­ries and mint leaves. Slice and eat!