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Custom Vegan Ice Cream Cake

moka coffee pot
This vegan ice cream cake layers plant-based goodness, offering a guilt-free indulgence that’s creamy, colorful, and ridiculously easy to assemble.
Prep Time 40 minutes
Total Time 40 minutes
Servings 10 slices
Calories 320 kcal

Ingredients
  

  • 1 pre-baked vegan chocolate cake layer store-bought or homemade
  • 1 pint vegan vanilla ice cream softened
  • 1 pint vegan chocolate ice cream softened
  • 1 pint vegan strawberry ice cream softened
  • 1 cup coconut whipped cream
  • 1/2 cup shredded coconut
  • 1/4 cup vegan dark chocolate chips
  • 1/4 cup crushed nuts optional
  • 2 tablespoons maple syrup

Instructions
 

  • Line the springform pan with plastic wrap for easy removal.
  • Place the vegan chocolate cake layer at the bottom of the pan.
  • Spread a layer of softened vegan vanilla ice cream over the cake.
  • Freeze the pan for 30 minutes to set.
  • Add the strawberry ice cream as the second layer and smooth it out.
  • Freeze for another 30 minutes.
  • Spread the chocolate ice cream on top as the final layer.
  • Cover with coconut whipped cream and sprinkle with shredded coconut, nuts, and dark chocolate chips.
  • Drizzle maple syrup over the top for added flair.
  • Freeze the assembled cake for at least 2 hours before serving.

Notes

Nutritional Values (per serving)

  • Calories: 320
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 4g

Vitamins and Minerals (per serving)

  • Calcium: 10%
  • Iron: 6%
  • Vitamin C: 3%
  • Vitamin A: 4%
  • Vitamin D: 5%

Additional Notes/Tips

  • Use almond or oat-based ice cream for different textures.
  • Sprinkle crushed vegan cookies between layers for extra crunch.
  • Let the cake thaw slightly before slicing for the perfect cut.
  • Store leftovers in an airtight container to prevent freezer burn.