Mini Ice Cream Cakes {Dairy-free}

Yesterday was my birthday and Hubs and I love ice cream cake. We just don’t normally buy it because of our daughter’s allergy to ice cream. But a brilliant idea {in my opinion} came to my mind on a way to make a mini ice cream cake for my girl to enjoy. She was SO excited and told me I’m the best ‘cooker’ ever! Totally makes my day when she says that because I know I’ve done my job when I get that response. So, without further ado…

Mini Ice Cream Cakes {Dairy-free}

2 So Delicious Ice Cream Sandwiches, any flavor {I used vanilla}

Dairy-free frosting {I used Pillsbury Strawberry flavored}

Spread frosting on the top of one ice cream sandwich. Stack the other sandwich on top. Spread frosting around the sides and top of the stacked sandwiches. Decorate as desired. Serve!

This is so easy and quick. I can’t believe I didn’t think of this before now.

SO Delicious Ice Cream Sandwiches {dairy-free}

Yes, SO Delicious is the name brand and it couldn’t be more accurate. These are some scrumdiddlyumptious ice cream sandwiches. My girls love them. And I love them because they are small. My kids don’t need a full-size ice cream sandwich after eating a meal, so these are the perfect size. And today, on my way to my girl’s school, I found these Banana Split {you heard me} flavored ones. Hush.Your.Mouth. These are so good! Go now and get some. I got these at my local Publix.

Allergy-Free Substitutes

If you’re like me, you know that finding a good substitute for certain ingredients while baking or cooking allergy-free is no easy task….in the beginning. I searched everywhere looking for appropriate substitutes that would actually achieve the results I was looking for. So, I thought I would list susbtitutes that I like to use.

For eggs:

1/4 cup applesauce = 1 egg

1 tsp baking soda + 1 tsp apple cider vinegar = 1 egg

1/2 banana, mashed = 1 egg

1 1/2 tsp Ener-G egg replacer mixed with 2 T almond milk or water = 1 egg

1 T cornstarch = 1 egg (this is the one I use most!)

1 T ground flaxseed mixed with 3 T warm water = 1 egg (I use flaxseed in my waffles/pancakes by itself in place of eggs and it tastes great!)

4 1/2-5 oz jar prune puree (baby food prunes) = 1 egg (I have never used this, but it supposedly works like the applesauce does.)

1/4 cup soy yogurt (or coconut milk yogurt) = 1 egg

In place of cow’s milk:

1 cup almond milk {or rice or soy milk} = 1 cup cow’s milk

1 cup almond milk {or soy or rice milk} + 1 T lemon juice = 1 cup buttermilk {let sit for 10 minutes to sour before using}

yogurt can be replaced with soy or coconut milk yogurt

sour cream, cream cheese can be bought in the Tofutti brand {sold at Whole Foods and other stores}

ice cream = Tofutti brand, SoDelicious, Coconut milk types {several options are available now even in regular grocery stores}

1/3 cup canola oil = 1/2 cup butter {read labels on the oil bottles – a lot have been processed around peanuts}

1 cup dairy-free, soy-free vegetable shortening = 1 cup unsalted butter

I also use Smart Balance LIGHT buttery spread {this is dairy-free}

I’m sure there are other substitutes out there, but these are the ones I use most often. Hope this helps you! And if you have any substitutes you use, feel free to leave a comment and let us all know!