Vegan Ice Cream Cake

A treat like no other, this Vegan Ice Cream Cake is the ultimate no-bake dessert. Layers of creamy vegan ice cream sit on a rich cookie crust, topped optionally with a luscious chocolate magic shell. It’s indulgent, dairy-free, and perfect for birthdays, celebrations, or any warm-weather craving.

Why You’ll Love This Recipe

• It’s completely vegan and dairy-free

• No baking required—just layer and freeze

• Perfect for parties and special occasions

• Easy to customize with your favorite ice cream flavors

• A crowd-pleasing dessert that looks impressive but is simple to make

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 20 oz (about 1 lb 4 oz) package of chocolate sandwich creme cookies (3 cookies set aside for topping)

• 1–2 tablespoons coconut oil

• 5 pints vegan ice cream (3 vanilla and 2 chocolate recommended)

Optional chocolate magic shell:

• 1 ½ cups vegan chocolate chips

• 3 tablespoons coconut oil

directions

1. Prepare the pan: Line an 8 or 9-inch springform pan with a round piece of parchment paper. Crumpling the paper before laying it down helps it sit flat.

2. Soften ice cream: Remove lids from the vegan ice cream pints and let them sit at room temperature while prepping the crust.

3. Make the cookie crust: Crush cookies in a food processor or by hand until crumbled. Add 1–2 tablespoons melted coconut oil and pulse to combine. Press the mixture firmly into the bottom and sides of the springform pan, about an inch up the sides.

4. Assemble the layers: In separate bowls, stir each flavor of softened ice cream until it’s spreadable. Starting with one flavor, spoon it into the pan and smooth with a spatula. Repeat for the remaining flavors.

5. Freeze: Place the assembled cake into the freezer for 6–8 hours or overnight, uncovered or loosely covered.

6. Optional – make magic shell topping: Melt chocolate chips and 3 tablespoons coconut oil together in a microwave or double boiler. Let cool for 5 minutes before using.

7. Optional – apply topping: Remove the frozen cake from the pan, place on a serving plate, and pour chocolate shell over the top. Add reserved crushed cookies or sprinkles immediately, then return to the freezer to set.

8. Serve: Let cake sit at room temperature for a few minutes before slicing with a sharp knife. Serve immediately.

9. Store: Cover well and keep frozen for up to 3 months.

Servings and timing

• Servings: 10–12 slices

• Prep time: 20 minutes

• Inactive time: 8 hours (freezing)

• Total time: 8 hours 20 minutes

Variations

• Try other vegan ice cream flavors like mint chip, cookies and cream, or strawberry

• Swap in gluten-free cookies for a GF version

• Use nut-free or soy-free ice creams based on dietary needs

• Layer in fruit, peanut butter, or caramel between ice cream layers for added texture and flavor

storage/reheating

• Storage: Keep the cake tightly covered in the freezer for up to 3 months.

• Serving: Let the cake sit out for 5–10 minutes before slicing to make it easier to cut.

• Reheating: Not applicable—this is a frozen dessert.

FAQs

Can I make this without a springform pan?

A springform pan is highly recommended for easy removal, but you could use a deep dish lined with parchment if necessary.

Do I need to use coconut oil?

Coconut oil helps the crust hold together and gives the magic shell its signature crunch. Other oils may not work as well.

What’s the best vegan ice cream to use?

Full-fat varieties like cashew milk or coconut milk-based ice creams hold up best in freezing and slicing.

Can I mix the flavors in each layer?

Absolutely! Get creative with swirls or marbled layers for a fun look and mixed taste.

Will banana nice cream work in this recipe?

It’s not recommended, as it tends to become icy when refrozen. Stick with churned vegan ice creams for best texture.

How far in advance can I make this cake?

You can make it up to a week ahead of time. Just store it well-wrapped in the freezer until ready to serve.

Can I add other toppings?

Yes—try vegan whipped cream, fruit, sprinkles, or nuts before serving.

How do I prevent freezer burn?

Wrap the cake tightly with plastic wrap and foil or place in an airtight container to keep it fresh.

How long should it sit out before serving?

5–10 minutes at room temperature will make it easier to slice without melting too quickly.

Can I make this gluten-free?

Yes—use gluten-free chocolate sandwich cookies and ensure your ice cream is also gluten-free.

Conclusion

This Vegan Ice Cream Cake is everything you want in a dessert: rich, creamy, indulgent, and completely plant-based. It’s simple to prepare, endlessly customizable, and always a hit with vegans and non-vegans alike. Whether you’re celebrating or just craving something cool and sweet, this frozen masterpiece is sure to deliver.

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