Vegan Chocolate Ice Cream Cake
A luscious vegan chocolate ice cream cake that’s creamy, chocolate-rich, and dairy-free. Perfect for celebrations or casual indulgence.
Ingredients
Crust
- 2 cups vegan chocolate cookies crushed
- 4 tbsp coconut oil melted
Ice Cream Layers
- 4 cups vegan chocolate ice cream softened slightly
- 2 cups vegan vanilla ice cream softened slightly
Chocolate Ganache
- 1 cup dark chocolate chips dairy-free
- 1/2 cup coconut milk full-fat
Garnish (Optional)
- Shaved dark chocolate or cocoa nibs
- Fresh berries
Instructions
- Step 1: Prepare the Crust
- Combine crushed cookies and melted coconut oil in a mixing bowl. Mix until evenly coated.
- Press the mixture into the bottom of a springform pan to form a compact crust. Freeze for 15 minutes.
- Step 2: Layer the Ice Cream
- Spread half of the chocolate ice cream evenly over the crust. Freeze for 20 minutes.
- Add the vanilla ice cream layer on top. Smooth it out with an offset spatula and freeze for 30 minutes.
- Finish with the remaining chocolate ice cream. Smooth and freeze for 4 hours or until firm.
- Step 3: Make the Ganache
- Heat coconut milk until it begins to steam. Pour it over the chocolate chips in a bowl.
- Let sit for 2 minutes, then whisk until smooth. Cool slightly.
- Step 4: Assemble and Decorate
- Remove the cake from the freezer and release it from the pan.
- Pour the ganache over the top, letting it drip down the sides.
- Garnish with shaved chocolate or berries, if desired.
Notes
Nutritional Information (Per Serving)
Calories: 320Total Fat: 18g
Saturated Fat: 12g
Carbohydrates: 36g
Fiber: 4g
Protein: 4g
Vitamins & Minerals (Per Serving)
Vitamin D: 2%Calcium: 4%
Iron: 15%
Potassium: 6%
Magnesium: 8%
Additional Notes/Tips
- For firmer slices, freeze the cake for 10 minutes before serving.
- Experiment with flavored vegan ice creams for unique layers.
- Add crushed nuts to the crust for extra crunch.