Vegan Italian Cream Cookie crust topped with layers of cherry crisp ice cream and oven roasted cherries, topped with cookie crumble.
Ingredients:
For the oven roasted cherries:
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2 c. pitted tart cherries (fresh or frozen)
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2/3 c. sugar
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2 t. cornstarch
For the crust:
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1/4 c. palm shortening or vegan butter
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2 t brown sugar
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1 pint of DiNoci Cherry Crisp Ice-Cream
Directions:
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For the cherry filling, preheat oven to 400.
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Combine cherries, sugar and cornstarch.
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Spread on a rimmed baking sheet.
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Roast for 30 minutes stirring once halfway through.
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Allow to cool before proceeding. (This can be done ahead and stored in the refrigerator)
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Pull the ice cream out of the freezer to soften while you make the crust.
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For the crust, break the cookies in half and pulse in a food processor with palm shortening or vegan butter.
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Press 2/3 of the mixture in bottom of pan (we used a 6” springform pan, bottom lined with parchment paper). Reserve remainder for top of cake.
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Top the crust with a layer - approximately half a pint - of ice cream.
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Top with approximately half the oven roasted cherries. Carefully add a top layer of ice cream.
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Drizzle remaining cherries and their syrup on top and sprinkle with remaining cookie crumble mixture.
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Place in freezer until frozen. Allow to sit at room temperature for 15-20 min before unmolding and slicing.
* A warm knife makes slicing easier. Enjoy!