Soy-Free Chocolate Ice Cream Cake
Indulge in the ultimate frozen dessert with this irresistibly rich Soy-Free Chocolate Ice Cream Cake, the perfect treat for those avoiding soy without sacrificing flavor. This no-bake masterpiece features a gluten-free and soy-free chocolate cookie crust, layered with creamy, velvety soy-free chocolate ice cream, and topped with a silky coconut cream-based chocolate ganache for a decadent finish. With simple steps and minimal active prep time, this dessert is a crowd-pleaser ideal for birthdays, special occasions, or any time you crave an indulgent yet allergen-friendly treat. Its luscious layers and allergy-conscious ingredients make it a standout addition to your dessert lineup.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the cake from the freezer. Pour the chocolate ganache over the top of the ice cream layer, spreading it evenly with a spatula.
Step 8
Return the cake to the freezer for at least 1 more hour to set the ganache.
Step 9
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.
Step 10
Serve immediately and enjoy your soy-free chocolate ice cream cake!
Nutrition Facts
| Serving size | (1685.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5279.3 |
| Total Fat 314.5g | 0% |
| Saturated Fat 190.9g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 431.8mg | 0% |
| Sodium 1154.9mg | 0% |
| Total Carbohydrate 588.4g | 0% |
| Dietary Fiber 48.0g | 0% |
| Total Sugars 470.2g | |
| Protein 60.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1224.7mg | 0% |
| Iron 39.0mg | 0% |
| Potassium 3984.1mg | 0% |
Source of Calories