Vegan Chocolate Ice Cream Cake
Indulge in the ultimate plant-based dessert experience with this Vegan Chocolate Ice Cream Cake—a crowd-pleasing, no-bake masterpiece that's as decadent as it is simple to make. Featuring a crumbly crust made from vegan chocolate cookies and coconut oil, this layered treat showcases creamy vegan chocolate ice cream topped with a luscious, silky ganache crafted from coconut cream and dark chocolate chips. Sweetened with a touch of maple syrup and infused with vanilla, every bite is rich, creamy, and irresistibly chocolatey. Perfect for special occasions or anytime you crave a frozen dessert, this cake requires just 30 minutes of hands-on prep and offers a stunning presentation with optional garnishes like chocolate shavings or fresh berries. Make this easy yet elegant dessert the highlight of your next celebration—it's completely dairy-free, egg-free, and guaranteed to impress both vegans and chocolate lovers alike.
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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
Directions
Step 1
Start by preparing the crust. Place the vegan chocolate cookies in a food processor and pulse until you have fine crumbs.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Return the pan to the freezer to allow the ice cream to harden, about 1 hour.
Step 6
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.
Step 7
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.
Step 8
Stir the mixture gently until the chocolate is fully melted and smooth. Add the maple syrup and vanilla extract, and stir to combine.
Step 9
Allow the ganache to cool at room temperature for 10-15 minutes.
Step 10
Remove the cake from the freezer and pour the ganache over the ice cream, spreading it evenly with a spatula.
Step 11
Return the cake to the freezer for at least 4 hours or until completely firm.
Step 12
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.
Step 13
Garnish with chocolate shavings or fresh berries if desired, slice, and serve immediately.
Nutrition Facts
| Serving size | (1878.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5663.6 |
| Total Fat 300.5g | 0% |
| Saturated Fat 197.5g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1185.8mg | 0% |
| Total Carbohydrate 768.8g | 0% |
| Dietary Fiber 54.3g | 0% |
| Total Sugars 587.6g | |
| Protein 48.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 385.2mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 2757.7mg | 0% |
Source of Calories