Ice Cream Cake Bites
These ice cream cake bites are the ultimate 4-ingredient summer sweet treat. They're made with gluten-free Oreos and dairy-free ice cream for the perfect little bite.
Equipment
Ingredients
- ½ pint free ice cream I use dairy free
- 8 gluten free oreos sub another sandwich cookie
- 2 tbsp coconut oil melted
- 2 tbsp dye free sprinkles
Instructions
- Set the ice cream on the counter to soften for a few minutes.
- Add the cookies to a bag and mash with a meat tenderizer. You can also use a food processor.
- Add the cookie crumbles to a bowl and mix with coconut oil. The crumbles should be easier to pack.
- Divide the cookie crumbs between 8 spaces in a silicone mold. Press down to flatten into a crust.
- Scoop the ice cream over the crust, filling the spaces to the top. Use a spatula or bench scraper to evenly flatten the top of the ice cream. Top with sprinkles.
- Cover the mold and transfer to the freezer overnight.
- Once full frozen solid, carefully remove from the mold and serve immediately, or store in a bag or glass container.
Nutrition
Calories: 157kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 70mg | Potassium: 87mg | Fiber: 1g | Sugar: 13g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg