Dairy-Free Chocolate Ice Cream Cake
Indulge in the ultimate dairy-free dessert experience with this irresistible Dairy-Free Chocolate Ice Cream Cake! Perfectly crafted for chocolate lovers and those with dietary restrictions, this decadent treat starts with a luscious crust made from dairy-free chocolate sandwich cookies and melted coconut oil. A creamy layer of rich dairy-free chocolate ice cream sits atop the crust, complemented by a silky ganache made with full-fat coconut milk and dark chocolate chips. Finished with subtle notes of vanilla and a hint of cocoa, this freezer-friendly masterpiece is completely dairy-free, making it ideal for vegans or anyone avoiding dairy. With minimal prep time and stunning presentation, this cake is perfect for birthdays, celebrations, or everyday indulgence. Serve chilled and enjoy a slice of pure chocolate bliss!
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Recipe Information
Ingredients
- 18 pieces Dairy-free chocolate sandwich cookies
- 3 tablespoons Coconut oil, melted
- 2 pints Dairy-free chocolate ice cream
- 1 cup Full-fat coconut milk
- 1.5 cups Dairy-free dark chocolate chips
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Cocoa powder
- 2 tablespoons Powdered sugar
- 0.25 teaspoon Salt
Instructions
Prepare a 9-inch springform pan by lightly greasing it with coconut oil or lining it with parchment paper.
In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs.
Add the melted coconut oil to the cookie crumbs and process until the mixture resembles wet sand.
Press the cookie crumb mixture evenly into the bottom of the prepared springform pan to form a crust. Place in the freezer to set while you prepare the other layers.
Allow the dairy-free chocolate ice cream to soften slightly at room temperature for about 10 minutes.
Scoop the softened chocolate ice cream over the prepared crust, smoothing it into an even layer. Return the pan to the freezer to set for about 1 hour.
In a small saucepan, heat the coconut milk over medium heat until it begins to simmer, but do not let it boil.
Remove the pan from heat and add the dairy-free dark chocolate chips. Let them sit for 2 minutes, allowing the chocolate to melt.
Stir the chocolate and coconut milk mixture until smooth and glossy. Add the vanilla extract, cocoa powder, powdered sugar, and salt. Mix until fully combined to make the ganache.
Allow the ganache to cool to room temperature, then pour it over the frozen ice cream layer, smoothing it out with a spatula.
Return the cake to the freezer and allow it to freeze for at least 4 hours, or until completely firm.
When ready to serve, release the cake from the springform pan and slice with a warm knife for clean cuts. Serve immediately and enjoy!
Nutrition Facts
Calories |
7449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.0 g | 549% | |
| Saturated Fat | 246.9 g | 1234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 913.2 g | 332% | |
| Dietary Fiber | 79.4 g | 284% | |
| Total Sugars | 589.2 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 68.7 mg | 382% | |
| Potassium | 5025 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
