Who's ready to party?! This easy vegan ice cream cake is the perfect dessert for a special day! It boasts a nutty crust, homemade vanilla ice cream and a chocolate magic shell. It is then topped with scoops of vegan chocolate ice cream for fun. This is a dessert-lover's heaven! It's also gluten-free and even made without refined sugar, yet tastes out of this world. It takes just 30 minutes to prepare and the freezer does the rest!
I put a lot of care, time, and love into every recipe on this site, but I have to admit...this dairy-free ice cream cake feels extra, extra special! I made it for my son David's fourth birthday and it was the perfect treat to celebrate our little guy. His eyes totally lit up when he saw it and everyone was clamoring for their own slice!
I'm so excited to share it with you today, and I hope this recipe makes it into some of the special days in your home, too.
The multiple cake layers may appear daunting, but trust me that this is an easy recipe with no ice cream maker necessary! A blender is all you need for the ice cream, and the impressive 2-ingredient chocolate shell consists of just melted coconut oil and vegan chocolate chips.
The result is the most delicious (and beautiful) homemade vegan ice cream cake you'll ever see. The best part is that no one has to know how easy it was to make!
Ingredients
This dairy-free and gluten-free ice cream cake uses the following simple ingredients:
- Pitted Medjool dates
- Raw unsalted slivered blanched almonds
- Raw unsalted cashews
- Zucchini - yes, you read that right!
- Pure maple syrup
- Coconut cream
- Unsweetened cocoa powder
- Vegan butter
- Coconut oil
- Vanilla extract
- Salt
How to Make this Vegan Ice Cream Cake
This cake is made in layers, starting with the crust. You then add the vanilla ice cream base, melt the chocolate shell overtop and finally add the chocolate ice cream overtop. I like to make it even more festive by garnishing with vegan sprinkles!
See the recipe card at the bottom of the post for quantities and full instructions.
Step 1: The Crust
This delicious crust consists of unsalted slivered blanched almonds (no soaking necessary!) pulsed in the food processor with Medjool dates, a pinch of salt, and coconut oil or vegan butter. This is a naturally sweet, nutty crust that adds the perfect contrast to the ice cream.
Simply pulse the ingredients in a food processor, transfer to a springform baking pan, press down into an even layer and freeze while you make the ice cream layer to go overtop. It is so quick and easy... first layer complete!
Step 2: The Vegan Vanilla Ice Cream
I use a variation of my blender vegan vanilla ice cream as the main section of this cake.
Everyone who tries it is shocked that it's not only vegan, but that it also contains a vegetable. It's true! You're making an absolutely delicious vegan ice cream cake...with zucchini in the ice cream. It's also got cashews and coconut milk for a creamy treat that's as nutritious as it is tasty!
To make, add the ingredients to a high-speed blender and blend until perfectly smooth and creamy. Pour it directly overtop the crust layer in the springform pan and place in the freezer.
Step 3: The Vegan Chocolate Ice Cream Scoops
The chocolate ice cream is essentially a chocolate version of the vanilla ice cream recipe, with the only addition being cocoa powder.
Everyone who sees this cake gets stars in their eyes over the scoops of chocolate ice cream with cones on top. Make sure there's a scoop for everyone! I found gluten-free ice cream cones at my local grocery store.
To make, add the ingredients to the blender and blend on the highest speed until perfectly smooth and creamy. Pour the mixture into a freezer-safe container with a lid. I often use a loaf pan and cover with aluminum foil before placing in the freezer.
Step 4: The Vegan Chocolate Magic Shell
One of the things that makes this cake so special is that it looks like the chocolate ice cream is melting all around the cake! This is achieved by making a "magic shell" out of melted coconut oil and vegan chocolate chips. When the mixture is poured over the cold cake, it hardens and creates a fun crunch! You can add sprinkles before it hardens for even more fun.
This optional step should be completed just before serving. First, take the chocolate ice cream out of the freezer into room temperature to allow it to soften for scooping while you make the shell.
To make the magic shell, microwave chocolate chips and coconut oil for 1.5-2 minutes. Stir well with a spoon and set aside to cool slightly before pouring over the cake.
Step 5: Put It All Together!
This is the fun part! Remove the ice cream cake from the freezer and release it from the springform pan onto a flat surface. Pour the melted chocolate shell over the cake and allow it to overflow and drizzle down the edges (you can use a spoon for this to carefully spoon it on the edges). The shell will set quickly since the ice cream is cold.
I like to pour vegan sprinkles over the shell where I plan to place the chocolate ice cream scoops to give the effect that the ice cream is melting overtop the cake.
Scoop the chocolate ice cream onto the chocolate shell and cover with more sprinkles. Add ice cream cones overtop the scoops just before serving! You can serve immediately or store in the freezer until ready.
This show-stopping vegan ice cream cake is gluten-free, vegan (no dairy or eggs!), and it's even free of refined sugar! It's a special occasion treat that everyone can enjoy.
I hope you'll tag me on Instagram if you make this cake, because I want to celebrate with you! Finally, don't forget to leave a review below. It means the world to me!
More Decadent Vegan Desserts
More Birthday Recipes
- Easy No-Bake Frosted Vegan Rice Crispy Treats
- Birthday Cake Energy Bites
- Healthy Birthday Cake Smoothie
See here for all of my birthday recipes!
The Best Vegan Ice Cream Cake
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Total Time: 30 minutes -
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Yield: 8-10 slices -
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Diet: Vegan
Total Time:
Yield:
Diet:
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Pin RecipeDescription
Who's ready to party?! This easy vegan ice cream cake is the perfect dessert for a special day! It boasts a nutty crust, homemade vanilla ice cream and a chocolate magic shell. It is then topped with scoops of vegan chocolate ice cream for fun. This is a dessert-lover's heaven! It's also gluten-free and even made without refined sugar, yet tastes out of this world. It takes just 30 minutes to prepare and the freezer does the rest!
Ingredients
For the crust:
- 8 large soft pitted Medjool dates (1 cup)
- 1 cup raw unsalted slivered blanched almonds (not sliced almonds and not roasted slivered almonds) - no soaking needed [raw unsalted cashews can be substituted here]
- 2 tablespoons softened vegan butter or coconut oil
- pinch of salt
For the vanilla ice cream cake:
- 2.5 cups raw unsalted cashews, soaked in advance, drained and rinsed*
- 1 large zucchini, ends removed, peeled and chopped
- ½ cup pure maple syrup
- ¼ cup coconut cream (just the white solid portion from a chilled can of full-fat coconut milk)**
- ¼ cup melted coconut oil
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine salt
For the chocolate ice cream scoops overtop cake:
- 1 cup raw unsalted cashews, soaked in advance, drained and rinsed*
- 1 (13.5 ounce) can full-fat coconut milk - refrigerated in advance - white solid coconut cream portion only**
- 1 large zucchini, ends removed, chopped (2 cups when chopped)
- ¾ cup unsweetened cocoa powder
- ¾ cup pure maple syrup
- ¼ cup melted coconut oil
- 1.5 tablespoons pure vanilla extract
- ¼ teaspoon fine salt
Decorations/Garnishes:
- chocolate magic shell: ⅓ cup vegan chocolate chips + ½ tablespoon coconut oil
- dye-free sprinkles or crushed up freeze dried raspberries
- gluten-free ice cream cones
Instructions
- Prepare the crust. Add all crust ingredients to a food processor fitted with an S-blade and pulse until a course mixture forms. You should be able to press the mixture between your fingers and it should stick together. Transfer to a 7.5-inch springform pan. There is no need to line or grease the pan. Place a sheet of parchment paper overtop the crust and use the bottom of a glass to pack the crust down into an even layer that covers the entire bottom of the pan. Remove the parchment paper.
- Blend the vanilla ice cream. Add all vanilla ice cream ingredients to a high-speed blender and blend until perfectly smooth and creamy. Pour directly overtop the crust layer. Place springform pan in the freezer for 8-10 hours.
- Blend the chocolate ice cream. Place all chocolate ice cream ingredients in a high speed blender and blend until perfectly smooth and creamy. I usually do one minute on the highest speed. Pour the mixture into any freezer safe container with a lid. You can also use a loaf pan and cover with aluminum foil.
- Make the magic shell (optional). Remove the chocolate ice cream from freezer and place at room temperature to soften so it will be scoop-able. While the ice cream softens, make the magic shell. The magic shell is optional but adds a fun effect to the cake that makes it look like the chocolate ice cream scoops are melting overtop the vanilla ice cream cake. To do this, microwave the chocolate chips and coconut oil on high for 1.5-2 minutes in a microwave-safe glass measuring cup with a pour spout. Stir well with a spoon. Set aside to cool slightly before pouring over the ice cream cake.
- Put it all together. Remove ice cream cake from freezer and release from the springform pan. Place ice cream cake onto a flat surface (i.e., cutting board or large flat serving dish). Pour the chocolate shell over the the cake and allow it to overflow and drizzle down the edges. You can also use a spoon for this and carefully spoon the magic chocolate shell on the edges of the cake. The chocolate will set quickly since the cake will be cold. Pour sprinkles overtop the portion of the cake where you plan to add your ice cream scoops. Cover more surface than the scoop will take up to give the effect of the ice cream scoops melting overtop the cake. Scoop chocolate ice cream overtop the chocolate shell. Cover the scoops with more sprinkles. Place ice cream cones overtop the chocolate ice cream scoops. Serve immediately or store in the freezer until ready to serve.
Notes
* Soaking your cashews in advance will make them extra creamy, less gritty and more easily digestible. Soaking cashews also helps to make the nutrients more available. You can soak in water overnight or do a quick soak using boiling water for an hour or two. Drain and rinse before using in this recipe. Measure out the cashews before soaking since they will swell and measure differently post-soak.
** For this recipe, we are only using the solid white coconut cream from the cans of full-fat coconut milk. In order to easily separate the coconut cream from the coconut water, place the can in your refrigerator the day before you plan to make this recipe. The solid white coconut cream will naturally float to the top of the can. When you open the can you can easily use a spoon to scoop out just the coconut cream, leaving the coconut water behind. You can save the coconut water for smoothies or popsicles. I usually get about 1 cup of coconut cream out of one can of coconut milk.
Tip: If you have time, remove the ice cream cake and chocolate ice cream from the freezer one hour before serving and place in the refrigerator to soften. This allows the cake and ice cream to soften throughout evenly rather than if you put it at room temperature where just the edges tend to soften. This makes the cake nice and easy to slice and yields the perfect texture for serving. However, if you are in a rush room temperature works for thawing and is just fine! It all depends on how much time you have.
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Prep Time: 30![]()
Category: Dessert![]()
Method: Freezer
Category:
Method:The post The Best Vegan Ice Cream Cake (Gluten-Free) appeared first on Eating by Elaine.