Allergy-Friendly Ice Cream Cake for the Whole Family {Dairy-free, Nut-Free, Egg-Free}

It's that time of year again! Birthday times three at our house this month. And when you have a family member with food allergies, it's time to bake up {or freeze up} some creativity! We are kind of burnt out on the same ol' cupcakes all the time, so this year we decided for the first birthday of the month {which was mine} to just take the family to Bruster's Ice Cream. There we can all get what we want, including my daughter who is allergic to milk, eggs and peanuts. She loves their italian ice and sorbet options. There are about 4 or 5 different flavors to choose from at any given time so it was a great non-cupcake option.

The next birthday was my 6 year old's birthday and she wanted a cake. However, still being kinda sick of the normal cakes we make for birthdays, I decided to make an ice cream cake. We do love an ice cream cake around here, but with my 8 year old not able to eat store bought ice cream cakes because of the obvious milk factor, making one was my best option.

You will not believe how simple this is! It literally took about 20 minutes to make. Less time than baking a cake!!

To make this you'll need either Tofutti brand ice cream sandwiches or SO Delicious brand ice cream sandwiches. I bought SO Delicious brand for this cake at Publix.

You also need Pillsbury Classic White frosting (contains soy) OR another allergy-friendly one suited to your specific needs.

And then whatever toppings you want to use to decorate your cake. I bought Nerds & matching gumballs from the Dollar Tree to decorate ours.

To put this cake together, just stack your ice cream sandwiches on whatever size plate or dish you want and arrange them in the desired shape. I used a rectangular dish and it worked perfectly! Then, quickly spread the room temperature frosting onto your cake, covering as good as you can. Next, I put mine right in the freezer to firm up because ice cream sandwiches melt pretty quickly and ain't nobody got time for that! Nobody. This is when I ran to the Dollar Tree because I realized I needed sprinkles or something to put on my cake. As soon as I got home, I took it out of the freezer and decided to smooth out the frosting to make it look more professional. I put a butter knife in ice cold water and then, took it out and immediately started spreading out the frosting. It REALLY made a big difference and a much smoother appearance. You'll need to reinsert the knife into the ice water a few times throughout the process to keep it nice and cold. Then, when you get it looking the way you want, decorate it! Finally, refreeze it until it's time to party!

The cake cuts very nicely and looks like a layered cake on the inside! My kids called me 'The Best Cake Maker in the World' and said things like, "You should start your own business!"

Mission Accomplished. Amen?

Happy Ice Cream Cake Making to You and Yours!

Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

If you've ever walked through the food court at the mall, you've been tempted by those huge, scrumptious cookies with icing all over them. One time, (in college) I bought the sandwich kind with thick icing in the middle of two chocolate chip cookies the size of my hand. Mmm. That was good. As my hips can still attest to several years later. It was worth every bite. And I remember the time long ago that my mom found a recipe for making one at home with a cake mix, and yes, it was so good. It's been awhile since I've thought about making one, but as I was standing here in the kitchen wondering what in the world I was going to make so my daughter could have her alternative snack in her Truth Trackers Valentine's party tonight, I remembered them. And I just so happened to have a cake mix on hand. So, here's to hoping she likes it! {I'm making a large one and then using a heart shaped cookie cutter to make smaller ones from it.}

Giant Cookie {Dairy-Free, Egg-Free, Peanut-Free}

1 cake mix {read the labels to find one your child can eat. I bought Duncan Hines Strawberry Supreme which contains wheat and soy and has been processed around tree nuts. This one is okay for her.}
3 tsp Ener-G Egg Replacer + 4 Tablespoons warm water, mixed well {OR 2 Eggs if you are not allergic}
1/3 cup vegetable oil
Vegan Chocolate Chips, optional - I chose not to use them this time.

Mix all ingredients well. Roll out onto a cookie sheet in the shape you want. You can bake it and then cut shapes or cut shapes first. Frost as desired. Serve!

Wasn't that easy??