Vegan Italian wedding cookie crust topped with layers of cherry crisp ice cream and oven roasted cherries, topped with cookie crumble.
6” springform pan bottom lined with parchment paper
Oven Roasted Cherries
2 c. pitted tart cherries (fresh or frozen)
2/3 c. sugar
2 t. cornstarch
6 oz Kim&Jakes Vegan Italian Wedding Cookies
1/4 c. palm shortening or vegan butter
2 t brown sugar
1 pint of DiNoci Cherry Crisp Ice-Cream
For the cherry filling - Preheat the oven to 400. Combine cherries, sugar and cornstarch. Spread on a rimmed baking sheet. Roast for 30 minutes stirring once halfway through. Allow to cool before proceeding. Can be done ahead and stored in the refrigerator.
Pull the ice cream out of the freezer to soften while you make the crust.
For the crust - Break the cookies in half and pulse in a food processor with palm shortening or vegan butter. Press 2/3 of the mixture in the bottom of the pan. Reserve remainder for top of cake.
Top the crust with a layer - approximately half a pint - of ice-cream. Top with approximately half the oven roasted cherries. Carefully add a top layer of ice cream. Drizzle remaining cherries and their syrup on top and sprinkle with remaining cookie crumble mixture.
Place in the freezer till frozen. Allow to sit at room temperature for 15-20 min before unmolding and slicing. A warm knife makes slicing easier.