Morning made better

Crumbly cookies and fudge chocolate ganache are topped with cookies & cream ice cream in this perfectly-portioned personal cake bite.


  • ⅓ pint of dairy-free cookies & cream ice cream, softened
  • 8 vegan chocolate sandwich cookies
  • 3 tablespoons melted vegan butter
  • ½ cup Forager Project Cashewmilk
  • ¼ cup sugar
  • ½ teaspoon cornstarch
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt


  • First, remove vegan cookies and cream ice cream from freezer to soften. Meanwhile, line a mini cupcake tin with cupcake liners.
  • Make cookie crumbs by crushing eight vegan chocolate creme sandwich cookies in a blender or food processor. Reserve 1 tablespoon of crumbs and set aside. Mix the remaining cookie crumbs with 3 tablespoons of melted Forager Project Butter. Stir to combine.
  • Evenly distribute crumb mixture into cupcake tins and flatten using the back of a spoon.
  • To make chocolate ganache, bring ½ cup of Forager Project Cashewmilk to a simmer over low heat in a small pan. Add sugar stirring to dissolve. Sift in cocoa powder, cornstarch, and salt. Simmer for 2 minutes, stirring constantly.
  • Place a spoonful of ganache on top of crumb crusts and place the cupcake tin into the freezer for 10 minutes to set.
  • Spoon softened vegan cookies and cream ice cream and flatten with the back of a spoon, then put it back into the freezer for 10 minutes.
  • Finish with a decorative drizzle of ganache and a sprinkling of cookie crumbs and return to the freezer for five more minutes.
  • Remove the ice cream cake bites from the cupcake tin and enjoy
Cookies & Cream Ice Cream Cake Bites