Vegan Ice Cream Cake

Looking for a rich ice cream cake that’s the perfect dessert for any occasion? We’ve got the perfect recipe for you.

It’s a fantastic choice for cooling off in the summer, but who says you can’t eat ice cream cake in the winter too? It’s just as delicious all year round.

This cake is made up of two layers of moist and fluffy chocolate cake, layered with cashew vanilla ice cream. It does not require eggs nor dairy, and it is very easy to make.

The cake texture is just perfect, and the ice cream layer is smooth and creamy. Without the ice cream, this would be just a plain sponge cake, but the vanilla ice cream really shines through.

So, let’s get to baking!

How To Make The Vegan Ice Cream

The easiest way to make vegan ice cream for an ice cream cake is just to grab some store bought vegan ice cream.

Still, if you are like me, and love cooking and trying new things, then I recommend that you make your oven homemade ice cream. It definitely has a richer texture than the store bought version. 

Ingredients

• 1 ½ 14oz. cans of full fat coconut milk
• 1/3 cup cashew butter
• ¼ cup maple syrup
• 1 tbsp vanilla extract (or my all-time favorite, 1 vanilla bean pod, seeds scraped)
• ¼ tsp xanthan gum
• 1 tbsp coconut oil

Instructions

1. In a high speed blender, combine all the ingredients. Blend for 1 minute or until completely smooth.
2. Transfer the mixture into a freezer-friendly container and freeze until firm. When ready to use for the cake, or just to serve, remove the ice cream for 15 minutes before serving.

Alternatively: blend 2 cups of raw cashews, soaked overnight, with 1 ½ cup coconut milk, ¼ cup coconut cream, 1 tbsp coconut oil, ¼ cup maple or agave syrup, and vanilla. 

Both of these recipes always worked for me, and I hope they will work perfectly for you too. 

Can I Use Another Ice Cream Flavor?

The chocolate cake pairs wonderfully with many flavors. You can make this cake with any kind of berry ice cream, or even try mint chocolate chip ice cream.

To make flavored ice cream, just use the cashew base and add your flavor in. For the berry flavored ice cream, we recommend the following ingredients:

• 1 cup fresh berries, any kind
• Or add ½ tsp of mint extract to the mixture

Whatever you choose, you will love the results. I have tried almost any version, and even double chocolate. 

For the chocolate version: heat coconut milk in a saucepot with maple syrup and 1/3 cup of cacao powder. Because the cacao powder is a bit on the bitter side, you can add more maple syrup to make it sweeter. 

Tips To Make The Best Ice Cream Cake

When I made this cake, I used an ice cream maker. I mentioned the above method for if you do not have an ice cream machine, but trust me, using this machine will revolutionize your ice cream recipes.

I know it may be a larger appliance that you may not use very often, but with so many great ice cream flavors and options, it will become an unavoidable appliance in your kitchen during the summer time.

The freezer method works great too, but the ice cream may need more time, like 15-20 minutes to thaw a bit, so you can easily shape it inside a spring form. Of course it is not a big issue, but the ice cream machine is certainly a time saver. 

The Three Parts Of An Ice Cream Cake

These are the main parts of the ice cream cake we’ll be making:

• Sponge cake 
• Vanilla ice cream
• Vegan frosting

Making all these at once can be very challenging and you may get lost in the process. So, to avoid kitchen mess, I advise you to work in parts.

Personally, I like to make the ice cream a day ahead. Once the ice cream is at soft serve point, I transfer it into the spring form pan and freeze overnight.

The next step is to make the chocolate sponge. You can make two, but I made one slightly thicker and just cut it in half with a sharp knife. It is a bit easier and you do not have to rotate the spring forms during baking. 

While the sponges are cooling down, for the frosting I just whip up some coconut cream and pure date syrup.

Of course, you can use any sweetener, but the date syrup really gives a rich flavor and slightly changes the color of the coconut cream, creating a more cohesive flavor overall.

Once the cake is assembled, and it is time to serve it, the easiest way to cut slices is with slightly warm and wet knife. So, run your knife under hot running water before you slice the cake. 

Vegan Ice Cream Cake Recipe

Preparation time: 30 minutes = inactive time

Cooking time: 30 minutes

Servings: 9 

Ingredients

For the ice cream:

• 1 ½ 14oz. cans of full fat coconut milk
• 1/3 cup cashew butter
• ¼ cup maple syrup
• 1 tbsp vanilla extract (or my all-time favorite, 1 vanilla bean pod, seeds scraped)
• ¼ tsp xanthan gum
• 1 tbsp coconut oil

For the sponge:

• 2 cups flour
• 1 cup coconut sugar
• 1 ¼ cup warm water
• 1 tsp baking soda
• 1 pinch of salt
• 1/3 cup oil

For the frosting:

• 1 cup coconut cream
• 3 tbsp date syrup

The fudge sauce:

• ¼ cup vegan chopped chocolate
• 1 tbsp vegan butter
• 1 tbsp almond milk
• 2 tbsp coconut sugar
• 2 tsp arrowroot starch

Instructions

Make the ice cream one day ahead:

In a food processor, combine all the ice cream ingredients. Process until smooth. Transfer the ice cream into an ice cream making machine and churn according to manufacturer’s directions. 

Spread the ice cream into parchment paper lined 8-inch spring form. Place the ice cream into the freezer overnight. 

Make the sponge cake:

In a mixing bowl, whisk together the dry ingredients. 

Whisk in the liquid ingredients and stir until you have a smooth batter. Pour the batter into 8/inch spring form, lined with baking paper. 

Bake the cake at 350°F for 30 minutes. Cool the cake completely in a spring form.

Remove the cake and cut in half across. 

Make the fudge sauce:

Combine arrowroot powder and almond milk in a small bowl. 

Place the rest of the ingredients in a saucepot. Cook until melted. Whisk in almond milk mixture and cook until thickened. You can also make this a day ahead. 

Spread the chocolate fudge over one sponge layer. Place the ice cream on top and close with the second piece of the sponge. 

Place the cake into a freezer while you make the frosting.

Make the frosting:

In a bowl, beat coconut cream and date syrup until fluffy.

Spoon the mixture into the piping bag and pipe the mixture on top of the cake. 

Place the cake in a fridge for 30 minutes before slicing and serving. Enjoy!

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