Dairy-Free Chocolate Ice Cream Cake

Indulge in the ultimate dairy-free dessert with this decadent Dairy-Free Chocolate Ice Cream Cake—a show-stopping treat that’s as rich and creamy as its traditional counterpart. Featuring a chocolatey, no-bake crust made from crushed dairy-free chocolate sandwich cookies and melted coconut oil, this layered masterpiece is filled with velvety dairy-free chocolate ice cream and topped with a luscious, glossy ganache made from coconut milk and dark chocolate chips. Perfect for vegans or those with dairy sensitivities, this easy-to-make frozen dessert requires just 30 minutes of prep time before it chills to perfection in the freezer. Each slice boasts a harmonious blend of textures and flavors, making it a crowd-pleaser for birthdays, holidays, or any special occasion. Serve this showpiece straight from the freezer for a dessert that’s sure to impress!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

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

Directions

Step 1

Prepare a 9-inch springform pan by lightly greasing it with coconut oil or lining it with parchment paper.

Step 2

In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs.

Step 3

Add the melted coconut oil to the cookie crumbs and process until the mixture resembles wet sand.

Step 4

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.

Step 5

Allow the dairy-free chocolate ice cream to soften slightly at room temperature for about 10 minutes.

Step 6

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.

Step 7

In a small saucepan, heat the coconut milk over medium heat until it begins to simmer, but do not let it boil.

Step 8

Remove the pan from heat and add the dairy-free dark chocolate chips. Let them sit for 2 minutes, allowing the chocolate to melt.

Step 9

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.

Step 10

Allow the ganache to cool to room temperature, then pour it over the frozen ice cream layer, smoothing it out with a spatula.

Step 11

Return the cake to the freezer and allow it to freeze for at least 4 hours, or until completely firm.

Step 12

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

Serving size	(2230.0g)

Amount per serving	% Daily Value*
Calories	7449.2

Total Fat 428.0g	0%
Saturated Fat 246.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3532.2mg	0%
Total Carbohydrate 913.2g	0%
Dietary Fiber 79.4g	0%
Total Sugars 589.2g
Protein 68.4g	0%

Vitamin D 0IU	0%
Calcium 420.2mg	0%
Iron 68.7mg	0%
Potassium 5024.8mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 3.5%

Carbs: 47.0%