Vegan Ice Cream Cake
Vegan ice cream cake is a delicious dessert that combineslayers of creamy, dairy-free ice cream with cake, creating a perfect blend oftextures and flavors. This cake is made without any animal products, usingplant-based ingredients to give it a rich, indulgent taste.
Equipment
- Springform pan
- Food processor or blender
- Mixing Bowls
- Spatula
- Whisk
- Plastic Wrap or Parchment Paper
Ingredients
- 2 cups of vegan vanilla ice cream
- 1½ cups of crushed Oreo cookies
- 1 cup of vegan chocolate chips
- 1 cup of dairy-free whipped cream
- 1 tbsp of maple syrup or agave syrup
- Fresh fruit for topping
- 1/2 cup of crushed nuts
- 1/2 cup of dairy-free caramel sauce
Instructions
- Prepare the Base: Start by crushing the cookies in a food processor until they become fine crumbs. Add 2 tablespoons of melted coconut oil (or any oil of your choice) to help bind the crumbs together.
- Assemble the Cake Base: Line a 9-inch springform pan with parchment paper. Press the cookie crumbs evenly into the bottom of the pan to form a firm base layer. Place the pan in the freezer for about 10 minutes to set.
- Layer the Ice Cream: Once the base is firm, take the vegan ice cream and let it soften for 5-10 minutes until it’s easy to spread. Spoon the ice cream over the crust, pressing it down to fill in any gaps. Use a spatula to smooth out the surface. Return the pan to the freezer for another 20 minutes to harden the ice cream.
- Whipped Topping: In a mixing bowl, whip the dairy-free whipped cream with a tablespoon of maple syrup (or agave) for extra sweetness. Once the ice cream has set, spread the whipped cream evenly over the top of the cake.
- Add Final Toppings: Decorate with your choice of fresh fruits, chocolate chips, or nuts. For an extra sweet touch, drizzle with dairy-free caramel sauce.
- Freeze and Serve: Let the cake freeze for at least 2 hours to ensure it’s fully set. Once ready to serve, gently remove the cake from the springform pan, slice, and enjoy!
Notes
- Ice Cream Choice: Choose your favorite vegan ice cream, or you can make your own if you're feeling adventurous. There are many plant-based options available like almond milk, coconut milk, or cashew milk ice creams.
- Layering: Be sure to freeze each layer separately before adding the next to prevent mixing. This will help keep the cake’s layers distinct and visually appealing.
- Decoration: Go wild with toppings! Whether it’s fruits, chocolate, or nuts, make the cake your own.
Nutrition
Serving: 8gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 22gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg
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