Description
This Vegan Ice Cream Cake is a delightful no-bake dessert featuring layers of creamy vegan ice cream on a chocolate sandwich cookie crust, topped with an optional rich vegan chocolate shell. Perfect for vegan diets, this cake is easy to assemble and freezes overnight to make a luscious, refreshing treat for any occasion.
Ingredients
Crust
- 20 oz (1 pound 4 oz) chocolate sandwich creme cookies, 3 reserved for topping
- 1-2 tablespoons coconut oil (melted)
Ice Cream Layers
- 5 pints vegan ice cream (3 pints vanilla, 2 pints chocolate recommended)
Chocolate Shell (Optional)
- 1 ½ cups vegan chocolate chips
- 3 tablespoons coconut oil (solid)
Instructions
- Prepare the Pan. Trace the bottom of an 8 or 9-inch springform pan onto parchment paper and cut the parchment about 1 cm inside the line. Crumple the parchment into a ball then flatten and fit it into the bottom of the pan to prevent sticking.
- Soften the Ice Cream. Remove lids from the vegan ice cream and let it sit at room temperature to soften while preparing the crust.
- Make the Cookie Crust. Pulse the chocolate sandwich cookies in a food processor until mostly crumbled. Add 1-2 tablespoons of melted coconut oil and pulse again until the mixture can pack together easily. Press the cookie mixture firmly onto the bottom and about an inch up the sides of the lined springform pan, creating an even crust with special attention to packing the edges.
- Assemble Ice Cream Layers. In separate bowls, chop and stir each flavor of softened vegan ice cream until it reaches a spreadable consistency similar to icing. Quickly spoon the first layer on top of the cookie crust, spreading it evenly to the edges. Repeat with remaining ice cream layers, alternating flavors as desired.
- Freeze the Cake. Place the assembled cake in the freezer uncovered or covered with foil/plastic wrap if your freezer tends to frost. Freeze for 6-8 hours or overnight until fully set.
- Prepare the Magic Shell (Optional). Melt the vegan chocolate chips with 3 tablespoons of solid coconut oil in a microwave-safe container or double boiler until smooth. Let it cool slightly until just warm but pourable.
- Apply the Magic Shell (Optional). Remove the cake from the springform pan and place on a serving plate. Quickly pour the chocolate shell evenly over the top of the cake, allowing drips to fall on the sides if desired. Sprinkle the reserved crumbled cookies or sprinkles on top while the shell is still wet. Return the cake to the freezer for about an hour before serving.
- Serve. Let the cake sit a few minutes at room temperature before slicing with a sharp knife. Enjoy cold for the best texture.
- Store. Wrap or cover leftovers tightly to prevent freezer burn. Store in the freezer up to 3 months for best quality.
Notes
- Use a springform pan for easy cake removal and better shape.
- Coconut oil helps the crust bind and makes the chocolate shell smooth and crunchy when set.
- Mix and chop the ice cream well to create smooth, even layers.
- If your freezer is frost-prone, cover the cake during freezing to avoid ice crystals.
- The magic shell is optional but adds a delicious chocolate topping with a crunchy texture.
- When cutting, use a sharp knife warmed slightly under hot water for clean slices.
- Wrap leftover cake tightly to extend freezer life and prevent freezer burn.
