Soy-Free Chocolate Ice Cream Cake
Indulge in the decadent delight of a Soy-Free Chocolate Ice Cream Cake, a perfect treat for those with dietary restrictions or simply craving a rich, creamy dessert without soy. This irresistible recipe combines a crunchy gluten-free cookie crust, velvety layers of soy-free chocolate ice cream, and a luxurious dark chocolate ganache made with coconut cream for a dairy-free touch of elegance. Effortlessly simple to assemble, this no-bake dessert requires just a bit of freezer time to set each layer to perfection. Ideal for birthdays, celebrations, or any occasion, it’s a crowd-pleaser that serves up to 12. Whether you’re catering to allergies or seeking a gluten-free and soy-free indulgence, this chocolate ice cream cake hits all the right notes while delivering a seamless blend of texture and taste.
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Recipe Information
Ingredients
- 200 grams gluten-free chocolate cookies (soy-free)
- 75 grams unsalted butter
- 1 liter soy-free chocolate ice cream
- 200 ml coconut cream
- 200 grams dark chocolate
- 1 teaspoon vanilla extract
Instructions
Begin by preparing the base: Crush the gluten-free soy-free chocolate cookies into fine crumbs. You can do this by placing them in a resealable bag and using a rolling pin or blitzing them in a food processor.
Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Mix the melted butter with the cookie crumbs until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust. Use the bottom of a measuring cup or glass to flatten and compact the crust. Place the pan in the freezer to set for about 15 minutes.
While the crust is setting, remove the soy-free chocolate ice cream from the freezer to allow it to soften. This will make spreading the ice cream easier.
Once the crust is set and the ice cream is slightly softened, spread the chocolate ice cream evenly over the crust. Smooth the top with a spatula. Return the pan to the freezer and let it firm up for at least 2 hours or until the ice cream is solid.
To make the chocolate ganache topping, heat the coconut cream in a small saucepan over medium heat until it just begins to simmer. Turn off the heat and immediately add the dark chocolate, broken into pieces. Let it sit for about 3 minutes, then stir until smooth and glossy. Stir in the vanilla extract.
Remove the cake from the freezer. Pour the chocolate ganache over the top of the ice cream layer, spreading it evenly with a spatula.
Return the cake to the freezer for at least 1 more hour to set the ganache.
To serve, run a warm knife around the inside edge of the springform pan before releasing the sides. Slice with a warm knife for clean cuts.
Serve immediately and enjoy your soy-free chocolate ice cream cake!
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.5 g | 403% | |
| Saturated Fat | 190.9 g | 954% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 588.4 g | 214% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 470.2 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1225 mg | 94% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 3984 mg | 85% | |
*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.
