Print

Vegan Ice Cream Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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, optionally topped with a luscious chocolate magic shell. It’s indulgent, dairy-free, and perfect for birthdays, celebrations, or any warm-weather craving.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 8 hours 20 minutes (includes freezing)
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Ingredients

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

1–2 tablespoons coconut oil

5 pints vegan ice cream (recommended: 3 vanilla, 2 chocolate)

Optional Chocolate Magic Shell:

1 ½ cups vegan chocolate chips

3 tablespoons coconut oil

Instructions

  1. Prepare the pan: Line an 8 or 9-inch springform pan with a round piece of parchment paper. Crumple the paper first so it lays flat.
  2. Soften the ice cream: Remove lids from the vegan ice cream pints and let them sit at room temperature while you prep the crust.
  3. Make the cookie crust: Crush the cookies in a food processor or by hand. Add 1–2 tablespoons of melted coconut oil and pulse to combine. Press the mixture firmly into the bottom and about 1 inch up the sides of the springform pan.
  4. Assemble the layers: In separate bowls, stir each flavor of softened ice cream until smooth and spreadable. Start with one flavor and spoon it into the pan, smoothing the surface. Repeat with the remaining flavors.
  5. Freeze: Place the assembled cake in the freezer for 6–8 hours or overnight. Cover loosely or leave uncovered.
  6. (Optional) Make the magic shell topping: Melt the vegan chocolate chips with 3 tablespoons coconut oil in a microwave or double boiler. Let the mixture cool for about 5 minutes.
  7. (Optional) Add the topping: Remove the frozen cake from the pan and place it on a serving plate. Pour the chocolate shell over the top and immediately sprinkle with the reserved crushed cookies or sprinkles. Return the cake to the freezer to let the shell set.
  8. Serve: Let the cake sit at room temperature for 5–10 minutes before slicing with a sharp knife. Serve immediately.
  9. Store: Cover any leftovers tightly and store in the freezer for up to 3 months.

Notes

  • Use a springform pan for easy cake removal.
  • Full-fat vegan ice creams (like those made from coconut or cashew milk) hold up best when frozen and sliced.
  • Avoid using banana-based “nice cream”—it tends to get icy.
  • Let the cake sit at room temperature briefly before slicing to make cutting easier.
  • Wrap the cake well with plastic wrap and foil or store in an airtight container to prevent freezer burn.

Find it online: https://cookingwithsarah.com/vegan-ice-cream-cake/