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Vegan Ice Cream Cake Recipe

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This Vegan Ice Cream Cake layers a crunchy chocolate cookie crust with creamy dairy-free chocolate and vanilla ice cream, chocolatey mix-ins, and fluffy vegan whipped topping. It is a customizable make-ahead frozen dessert perfect for birthdays and celebrations.

Ingredients

  • 24 vegan chocolate sandwich cookies
  • 4 tablespoons vegan butter, melted
  • 1 1/2 pints vegan chocolate ice cream
  • 1 1/2 pints vegan vanilla ice cream
  • 1/2 cup crushed vegan chocolate sandwich cookies
  • 1/3 cup dairy-free chocolate chips
  • 1/3 cup vegan chocolate sauce, optional
  • 2 cups vegan whipped topping
  • 1/4 cup crushed vegan chocolate sandwich cookies
  • Dairy-free chocolate shavings, optional
  • Fresh berries, optional
  • Vegan sprinkles, optional

Instructions

  1. Line the bottom of an 8- or 9-inch springform pan with parchment paper. Lightly grease the sides or line them with parchment strips.
  2. Crush 24 chocolate sandwich cookies into fine crumbs. Add the melted vegan butter and mix until the crumbs resemble wet sand.
  3. Firmly press the cookie mixture into the bottom of the prepared pan and freeze for about 15 minutes.
  4. Let the chocolate vegan ice cream soften at room temperature for 10 to 15 minutes, just until spreadable without melting.
  5. Spread the softened chocolate ice cream evenly over the chilled crust, smooth the surface, and freeze for about 30 minutes.
  6. Sprinkle 1/2 cup crushed cookies and the dairy-free chocolate chips over the chocolate ice cream. Drizzle with the optional vegan chocolate sauce.
  7. Soften the vanilla vegan ice cream until spreadable and carefully spread it over the cookie and chocolate layer.
  8. Smooth the top, cover the pan, and freeze for at least 4 to 6 hours or overnight until completely firm.
  9. Remove the frozen cake from the springform pan and transfer it to a serving plate.
  10. Spread the vegan whipped topping over the top and sides of the cake.
  11. Decorate with 1/4 cup crushed cookies and optional chocolate shavings, fresh berries, or vegan sprinkles.
  12. Return the decorated cake to the freezer for about 30 minutes to firm up.
  13. Let the cake stand at room temperature for 5 to 10 minutes before serving. Slice with a sharp knife warmed under hot water and wiped dry.

Notes

  • Use a creamy, full-bodied vegan ice cream that softens enough to spread while remaining thick.
  • Work with one ice cream layer at a time and return the cake to the freezer if any layer becomes too soft during assembly.
  • The cake can be assembled 1 to 2 days ahead and stored tightly covered in the freezer.
  • For chocolate peanut butter cake, use chocolate and peanut butter vegan ice creams and add a thin peanut butter layer.
  • For a strawberry version, use vanilla and strawberry vegan ice creams and add strawberries between the layers.
  • Keep the cake covered in the freezer and enjoy within 1 to 2 weeks for the best texture and flavor.
  • Let the cake soften for 5 to 10 minutes before slicing, but avoid leaving it at room temperature long enough to melt.
  • For clean slices, warm and dry a sharp knife between cuts.

Nutrition

Find it online: https://thefamilycooking.com/vegan-ice-cream-cake-recipe/