In a food processor or blender, process vegan gluten-free crackers/cookies until they are crumbs. Set 1 Tbsp crumbs aside for garnishing, if desired.
Let ice cream sit on counter until it is slightly warmed and easy to scoop, but not melted. If you are impatient like I usually am, pop it into the microwave for 7 seconds with the lid removed.
Scoop the ice cream into a mixing bowl; add limeade concentrate and mix thoroughly.
In four small juice glasses (4 oz), add a layer of cookie crumbs, then add a layer of ice cream mixture. Repeat layering until you have filled the glasses.
Freeze until set, or for at least 15 minutes.
Remove from freezer and, if desired, garnish with CocoWhip topping and a sprinkle of cookie crumbs. Serve immediately.
So So Delicious Dairy Free Creamy Vanilla Soymilk Dairy-Free Frozen Dessert is available in quarts. You will only need half of a container for this recipe.
To make dessert soy free, you can use So Delicious Dairy Free Coconutmilk Dairy-Free Frozen Dessert..