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vegan ice cream cake

A creamy, and chocolate loaded ice cream cake that will knock your socks off!
Prep Time30 mins
passive time3 hrs 20 mins
Total Time34 mins
Servings: 8 people

Ingredients

Bottom Layer

  • 1 1/2 cups almond flour
  • 3 tbsp cocoa powder
  • 8 tablespoons coconut oil (melted)
  • 5-6 tablespoons coconut sugar
  • 1 teaspoon vanilla
  • pinch of sea salt

Second Layer/ Top Layer

  • 1 cup coconut cream
  • 1 tablespoon maple syrup
  • 100 g dark chocolate
  • 1 teaspoon coconut oil

Ice Cream/ Middle Layer

  • 500-1000 mL Vegan Coffee Ice Cream (500ml is used in my pictures for when I used a 7" springform pan- if you want a thicker layer, use 1000ml))

Instructions

Bottom Layer

  • Mix together all of the bottom layer ingredients until it sticks together.
  • Add a piece of parchment paper to the bottom of a 7" 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.

Second/ Top Layer

  • 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 cream and the maple syrup to the chocolate mixture and thoroughly combine. Once combined, take off the heat. It should be thick and creamy.
  • 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.

Ice Cream Layer

  • 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 7" springform pan 500ml was perfect.
  • Place back in the freezer for 2-3 hours, or until frozen.

Top Layer

  • 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.

Notes

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 closer to 1000ml of ice cream. Next, I used a 7" 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.