Talk about a throwback Thursday! Ice cream cakes came on the scene in the 80’s and haven’t stopped filling dessert bowls, since. This seemingly complex recipe is easy as pie (or in this case, cake)! Read on to layer up this plant-based goodness:
Grab any 3 flavors of NO BULL Ice Cream
Line a deep glass container with cling film
Scoop and press a layer of your first flavor (Let set in the freezer for 15 minutes)
Repeat for 2nd and 3rd flavors
Top with dairy-free whipped cream and a fun topping (like sprinkles or crumbles)
Let fully set and slice!