Friends, this is the ULTIMATE summer dessert. Ice cream in cake form- how could it get better than that? This Vegan Ice Cream Cake is decadent, creamy central, pure bliss and the perfect treat for any summer celebration!
Coffee flavoured ice cream is probably my favourite. It’s definitely always my go-to. So I decided to make this ice cream cake a coffee ice cream cake! If that isn’t your thing, honestly any type of ice cream would work here- so many options!
But coffee is how I rolled with this recipe and it sure didn’t disappoint. It is big-time Picky Husband Approved as well as Mom Approved! My mom was visiting when I was wrestling with this recipe and it was awesome having her here for feedback. I initially got the inspiration from her for this recipe so her input was just what I needed. Many moons ago, she used to make a homemade ice cream cake for family birthdays. It wasn’t vegan or gluten-free at the time but I found myself dreaming about that cake a few months back. I knew I had to do my best to recreate it. It was very special having Mom in town so she could try it and know what I was going for. And she loved it! She’s also a huge coffee fan so anything coffee is usually going to vibe perfectly with her. I will say Adam and I had a good chuckle because she decided to eat this cake sans fork! Mom ate it more like an ice cream sandwich. It was pretty adorable and it actually kinda worked! It just got a little messier than if you enjoyed with a fork.
If you need some summery goodness, give this Strawberry Rhubarb Ice Cream a try. Or if you need more chocolate in your life, these Vegan Chocolate Coconut Bars truly hit the spot.
here are some reasons why I love this Vegan Ice Cream Cake, so listen up!
- If you’re a coffee-lover, you are going to love this rich, delicious dessert. Loaded with a thick layer of vegan ice cream- it’s mouthwatering and ever so satisfying.
- You don’t need to turn on the oven in the heat to enjoy a tasty dessert. This recipe involves no oven, which will make each bite just that much more enjoyable. Knowing you didn’t have to stand in a puddle of your own sweat to make this cake is a BONUS.
- This dairy-free ice cream cake is a little more time consuming due to the freezer time. But friends, it’s such a fun cake to make! It’s something so different for you to share with family and friends for celebrations.
- It’s happiness in a bite, truly.
So eat it how you want, with a fork, with a spoon, or with your fingers- it all tastes the same and it all tastes amazing. This mouthwatering coffee ice cream cake is bound to put smiles on the faces of anyone who bites into it.
| Prep Time | 30 minutes |
| Passive Time | 4.5 hours |
| Servings |
people
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- 1 1/2 cups almond flour
- 7 tablespoons coconut oil (melted)
- 5-6 tablespoons coconut sugar
- 1 teaspoon vanilla
- pinch of sea salt
- 1 cup coconut cream
- 1 tablespoon maple syrup
- 100 g dark chocolate
- 1 teaspoon coconut oil
- 500-1000 mL Vegan Coffee Ice Cream (I used the So Delicious brand- it is coconut base, but any vegan coffee ice cream would work here)
Ingredients
Bottom Layer
Second Layer/ Top Layer
Ice Cream/ Middle Layer
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- Mix together all of the bottom layer ingredients until it sticks together.
- Add a piece of parchment paper to the bottom of a springform pan (See notes about what springform pan to use). Set aside 1/4 cup of the bottom layer to sprinkle on the top of the ice cream cake at the end. Add the rest of the bottom layer mixture to the parchment paper and press down hard on the mixture so that it sticks together.
- Place in the freezer for 10-20 minutes while you prepare the second layer.
- Beat the coconut cream and the maple syrup together, as if you are making coconut whip. Beat/whisk for 5 minutes until it thickens and becomes smooth.
- Melt the 1 teaspoon of coconut oil in a pan over low heat. Then add the 100g of dark chocolate to the pan to melt. Once melted, add the coconut whip to the chocolate mixture and thoroughly combine. Once combined, take off the heat.
- At this point, take your ice cream out of the freezer to let it thaw and get a little soft so it is easier to spread on.
- Remove the bottom layer from the freezer and add 1/4-1/2 cup of the chocolate/coconut layer to the top of the bottom layer. It should just be a thin layer. Place back in the freezer for 20 minutes. Set the rest of the chocolate/coconut mixture to the side. Leave it to sit out on the counter until you need it next.
- After 20 minutes, remove the cake from the freezer and begin adding the ice cream on top of the chocolate/coconut layer. I used a metal spoon to help spread it smoothly and evenly. My ice cream was quite soft at this point which made it easier to spread. It is your choice whether you want to use 500-1000 mL of ice cream. I found in the 28cm springform pan 500ml was perfect, but in an 8" pan, I used closer to 1000ml.
- Place back in the freezer for 2-3 hours, or until frozen.
- Remove the cake from the freezer, and begin spreading the last layer of the chocolate/coconut mixture on top of the ice cream layer. Spread it evenly and then top with the 1/4 cup of the base mixture you set aside at the beginning.
- Place back in the freezer for 1 hour.
- Before eating the cake I recommend letting it sit out for at least 20 minutes to thaw and soften. That's when I felt it was the best consistency etc.
I tried this cake in two different springform pans. Initially, I used an 8" springform pan, which just resulted in thinner layers, but I did use 1000ml of ice cream. Next, I used a 28cm springform pan and I was most pleased with the ratios when using this size. I only used 500ml of ice cream and it was perfect. So my recipe is based off using a 28cm springform pan. The base layer and chocolate/coconut layer will still work in an 8" springform pan they will just be thinner. But it is all about preference, just know that the ratios here are based on my 28cm pan.
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Such a DELICIOUS cake and so much fun to eat without a fork!! xx
LOL it’s a great idea! who wants to dirty another dish anyways!?