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Fill each with about ⅓ inch of vanilla ice cream. Place in the freezer, making sure the tin is level. Freeze 1 hour. Sprinkle in crushed up cookies over the vanilla layer, distributing equally. Lastly, pour chocolate ice cream over the cookie layer and return to freezer.
Working quickly, place one cake round, ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds to form 12 filled ice-cream cakes. Combine whipped topping and cherry juice, if desired.
Place in the muffin tin deposits in a cross pattern. Once ice cream is completely melted, pour the vanilla layer into the muffin tin. Fill each with about ⅓ inch of vanilla ice cream. Place in the freezer, making sure the tin is level. Freeze 1 hour.
These mini ice cream cakes are the solution to all of our childhood ice cream cake woes: They’re dairy free! They’re single serving ice cream cakes, which means they’re tiny and adorable. (And no one will judge you if you eat more than one.) They’re made with cashewmilk ice cream.
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