Vegan Chocolate Ice Cream Cake
Indulge in the ultimate summertime treat with this decadent Vegan Chocolate Ice Cream Cake, a dessert that’s as rich and creamy as it is dairy-free. Featuring a crunchy, chocolatey cookie crust, a luscious layer of velvety vegan chocolate ice cream, and a smooth dark chocolate ganache made from coconut cream, this cake is a show-stopper for any celebration. Sweetened naturally with maple syrup and infused with a hint of vanilla, it strikes the perfect balance between indulgence and plant-based goodness. With just 30 minutes of prep and no baking required, this frozen dessert is easy to assemble and perfect for making ahead. Serve it adorned with fresh berries or chocolate shavings for a stunning presentation, sure to delight vegans and non-vegans alike. Ideal for parties, birthdays, or simply treating yourself, this Vegan Chocolate Ice Cream Cake will become a beloved favorite!
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Recipe Information
Ingredients
- 200 grams Vegan chocolate cookies
- 60 ml Coconut oil
- 1 liter Vegan chocolate ice cream
- 400 ml Coconut cream
- 150 grams Dark chocolate chips (vegan)
- 60 ml Maple syrup
- 5 ml Vanilla extract
Instructions
Start by preparing the crust. Place the vegan chocolate cookies in a food processor and pulse until you have fine crumbs.
Melt the coconut oil in a saucepan over low heat. Add the melted coconut oil to the cookie crumbs in the food processor and pulse until well combined.
Line the bottom of a 9-inch springform pan with parchment paper. Press the cookie mixture evenly into the bottom of the pan to form a crust. Place in the freezer to set while you prepare the filling.
Let the vegan chocolate ice cream soften at room temperature for about 10 minutes. Once it's soft enough to spread but still firm, scoop the ice cream onto the crust and spread it evenly using a spatula.
Return the pan to the freezer to allow the ice cream to harden, about 1 hour.
While the ice cream is setting, prepare the chocolate ganache. In a small saucepan, heat the coconut cream over medium heat until it just begins to simmer.
Place the vegan dark chocolate chips in a heatproof bowl. Pour the hot coconut cream over the chocolate chips and let it sit for 2 minutes.
Stir the mixture gently until the chocolate is fully melted and smooth. Add the maple syrup and vanilla extract, and stir to combine.
Allow the ganache to cool at room temperature for 10-15 minutes.
Remove the cake from the freezer and pour the ganache over the ice cream, spreading it evenly with a spatula.
Return the cake to the freezer for at least 4 hours or until completely firm.
Before serving, let the cake sit at room temperature for about 10 minutes for easier slicing. Run a knife around the edge of the springform to release the cake, then carefully remove the sides.
Garnish with chocolate shavings or fresh berries if desired, slice, and serve immediately.
Nutrition Facts
Calories |
5722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.2 g | 387% | |
| Saturated Fat | 204.0 g | 1020% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 723.7 g | 263% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 530.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2890 mg | 61% | |
*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.
