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“Try removing dairy from her diet for two weeks and see what happens.” I met the sage advice of my daughter’s pediatrician with a pang of fear in my stomach. I wanted to tell him that all of her favorite foods contained dairy! We managed those two weeks without dairy and quickly realized that we would need to continue Baby Jo’s dairy free diet. Finding new foods for her was easier than I anticipated, but a birthday party made me realize I had to find an alternative treat for her. Many suggested So Delicious Dairy Free® and I was so excited to see the variety in their product line. I selected two flavors to create a Dairy Free Frozen Sandwich Cookie Cake. This is going to be my go-to recipe for her next birthday!
Coconut Vanilla Bean and Coconut Milk Chocolate make up the frozen layers in this cake. You’ll also need chocolate syrup and sandwich cookies for this recipe. Remember to double check your extra ingredients to make sure they are dairy free. So Delicious Dairy Free® has a world-class allergen-testing program. Their products are cholesterol-free, plant-based, Certified Vegan, Certified Kosher and Non-GMO Project Verified with no artificial flavors, colors, trans-fats, or hydrogenated oils.
Baby Jo was so excited about her cake that she started saying, “It’s my bir-day! Cake for my bir-day!” I didn’t have the heart to tell her it wasn’t her birthday. Maybe if I give her a piece of cake, she won’t notice that there aren’t any presents…
Take your pints out of the freezer to let them soften. While you wait, you can crush your sandwich cookies. I used a gallon-sized plastic bag and a potato masher for this job. If you’re stressed out, you will really enjoy this step. Crush away!
Put your first layer into your pan. I used about 1.5 pints of Coconut Milk Chocolate. Tip: run hot water over a large spoon or spatula before using it to even out the frozen treat in the pan.
Generously sprinkle crushed sandwich cookies on top of the layer of Coconut Milk Chocolate. Drizzle chocolate syrup over the crumbled cookies. This layer will be gooey, crunchy, chocolatey bliss!
Layer Coconut Vanilla Bean on top of the gooey, crunchy goodness. Sprinkle sandwich cookies on top for good measure. Put in the freezer for at least one hour.
My kids were so excited about this Frozen Sandwich Cookie Cake that we had to get them out of the house while it set! A little time outdoors did the trick. Pull the frozen cake out of the freezer about 15 minutes before you’d like to serve. Run hot water over your knife to easily cut the cake into squares. Serve and enjoy! Even though Baby Jo can no longer have dairy, I love that she still has so many options available to her. She loves her new, “bir-day cake!”
- 1.5 pints So Delicious Dairy Free® Coconut Vanilla Bean
- 1.5 pints So Delicious Dairy Free® Coconut Milk Chocolate
- 1 package sandwich cookies
- 1 bottle chocolate syrup
- Soften So Delicious Dairy Free® frozen treats.
- Crush sandwich cookies.
- Using an 8x8 pan, add So Delicious Dairy Free® Coconut Milk Chocolate, creating a bottom layer.
- Add ¾ of your sandwich cookie crumbles.
- Drizzle chocolate syrup over layer of sandwich cookies.
- Create another layer using So Delicious Dairy Free® Coconut Vanilla Bean.
- Sprinkle top of cake with the remaining ¼ of your sandwich cookies.
- Freeze for 1 hour or more before serving.