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If you’re on the lookout for the perfect frozen dessert to satisfy your sweet tooth, look no further than the world of vegan ice cream cakes!
These delightful treats combine the creamy goodness of ice cream with the decadence of cake, all without any animal products.
Whether you’re vegan or simply looking to try something new, these 40+ vegan ice cream cake recipes will have you covered for every occasion.
From fruity flavors like strawberry and mango to indulgent chocolate and matcha, there’s a recipe for every palate.
These cakes are not only delicious but also incredibly versatile—ideal for birthdays, summer parties, or even as a sweet treat on a cozy evening.
So, get ready to explore a variety of decadent, dairy-free cakes that will surely impress your guests and satisfy your cravings.
40+ Irresistible Vegan Ice Cream Cake Recipes for Every Celebration
Vegan ice cream cakes are a fun and exciting way to enjoy dessert, offering all the indulgence of traditional ice cream cakes but with a cruelty-free twist.
The 40+ recipes shared here will inspire you to get creative in the kitchen and explore a wide range of flavors and textures.
From fruity, refreshing cakes to rich, chocolatey indulgences, there’s no limit to what you can create.
Perfect for any celebration or a special treat, these vegan ice cream cakes are sure to steal the show.
So, grab your ingredients, get ready to freeze up some fun, and enjoy these fantastic desserts with family and friends!
Vegan Chocolate Mint Ice Cream Cake
This vegan chocolate mint ice cream cake brings together rich layers of creamy mint ice cream, a crunchy chocolate crust, and a decadent chocolate ganache topping. With the cool, refreshing flavor of mint combined with the richness of chocolate, this dessert is perfect for those looking to indulge without compromising their plant-based lifestyle.
Ingredients:
- 1 ½ cups crushed chocolate graham crackers
- ½ cup melted coconut oil
- 4 cups vegan mint chocolate chip ice cream (store-bought or homemade)
- ½ cup vegan chocolate chips
- ¼ cup coconut milk (or other plant-based milk)
- 1 tbsp maple syrup (optional)
Instructions:
- Prepare the crust: In a bowl, combine the crushed chocolate graham crackers with melted coconut oil. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the base of a 9-inch springform pan, ensuring it is evenly distributed. Place the pan in the freezer to set while you prepare the ice cream.
- Layer the ice cream: Soften the mint chocolate chip ice cream by leaving it out at room temperature for a few minutes. Then, spread a thick layer of ice cream over the crust. Smooth out the surface with a spatula.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours, or overnight.
- Make the chocolate ganache: In a small saucepan, heat the coconut milk and maple syrup over medium heat. Once it’s warm, add the vegan chocolate chips, stirring until completely melted and smooth.
- Drizzle the ganache over the frozen cake, letting it drip down the sides. Freeze the cake for another 30 minutes to let the ganache firm up.
- Serve: When ready to serve, remove the cake from the springform pan and slice into wedges. Enjoy!
This vegan chocolate mint ice cream cake is a crowd-pleaser that combines the freshness of mint with the indulgence of chocolate. It’s perfect for birthdays, parties, or any special occasion where you want a plant-based dessert that doesn’t skimp on flavor. With its creamy ice cream, crunchy crust, and rich ganache, it’s a dessert that everyone, vegan or not, will rave about.
Vegan Strawberry Shortcake Ice Cream Cake
For a lighter, fruity twist on the classic ice cream cake, the Vegan Strawberry Shortcake Ice Cream Cake layers luscious strawberry ice cream with fluffy sponge cake and fresh berries. This cake is perfect for spring and summer events, offering a refreshing and indulgent combination of sweet strawberries and vanilla flavors.
Ingredients:
- 2 cups vegan vanilla ice cream
- 2 cups vegan strawberry ice cream
- 1 vegan sponge cake (store-bought or homemade)
- 1 ½ cups fresh strawberries, sliced
- ½ cup coconut whipped cream
- 2 tbsp powdered sugar (for dusting)
- Fresh mint for garnish (optional)
Instructions:
- Prepare the sponge cake: If using a homemade sponge cake, bake it according to your recipe or instructions. Once baked, allow it to cool completely before using.
- Slice the sponge cake into even layers, using the base layer to cover the bottom of an 8-inch springform pan.
- Layer the ice cream: Let both the vegan vanilla and strawberry ice cream soften slightly. Start by spreading a thick layer of vanilla ice cream over the sponge cake, then top with a layer of sliced strawberries.
- Add the next layer of strawberry ice cream over the strawberries and smooth it out.
- Freeze: Cover the pan with plastic wrap and freeze for at least 4 hours or overnight to firm up the ice cream layers.
- Top with whipped cream and berries: Before serving, top the cake with coconut whipped cream, a dusting of powdered sugar, and additional fresh strawberry slices. Garnish with mint if desired.
- Serve: Slice the cake and enjoy!
This strawberry shortcake-inspired vegan ice cream cake is perfect for any gathering. It’s fresh, light, and packed with strawberry goodness. Whether served at a summer picnic or as a birthday treat, this cake offers a delightful balance of creamy ice cream, soft cake, and fresh fruit, making it a dessert you’ll want to make again and again.
Vegan Peanut Butter Cup Ice Cream Cake
Indulge in the ultimate peanut butter lover’s dream with this Vegan Peanut Butter Cup Ice Cream Cake. With layers of creamy peanut butter ice cream, a chocolate cookie crust, and chunks of dairy-free peanut butter cups, this dessert is an irresistible combination of rich, nutty, and chocolaty flavors that will satisfy your sweet tooth.
Ingredients:
- 1 ½ cups chocolate cookie crumbs (vegan)
- ½ cup coconut oil, melted
- 4 cups vegan peanut butter ice cream
- 1 cup dairy-free peanut butter cups, chopped
- ¼ cup vegan chocolate chips (for drizzling)
- 1 tbsp coconut oil (for ganache)
Instructions:
- Prepare the crust: In a bowl, combine the chocolate cookie crumbs with melted coconut oil. Stir until the mixture is evenly coated.
- Press the cookie mixture into the bottom of a 9-inch springform pan. Make sure it’s tightly packed. Place the pan in the freezer while you prepare the ice cream.
- Layer the peanut butter ice cream: Soften the peanut butter ice cream and spread a thick layer over the chilled crust.
- Add the peanut butter cups: Sprinkle the chopped peanut butter cups evenly over the ice cream layer, pressing them gently into the ice cream.
- Freeze: Cover the cake and freeze for at least 4 hours or overnight.
- Make the chocolate ganache: Heat the coconut oil and chocolate chips in a small saucepan over low heat until the chocolate is fully melted and smooth.
- Drizzle the ganache over the frozen cake and return it to the freezer for another 30 minutes to firm up.
- Serve: Once the ganache has set, remove the cake from the pan, slice, and enjoy!
This Vegan Peanut Butter Cup Ice Cream Cake is a decadent, indulgent treat for peanut butter and chocolate lovers. Its rich layers of peanut butter ice cream, chocolate cookie crust, and sweet peanut butter cups create the perfect balance of textures and flavors. Whether it’s a special occasion or just a way to satisfy a craving, this cake is sure to impress!
Vegan Coffee and Hazelnut Ice Cream Cake
A rich and sophisticated dessert, this Vegan Coffee and Hazelnut Ice Cream Cake combines bold coffee ice cream with a crunchy hazelnut crust and a drizzle of decadent chocolate sauce. Perfect for coffee lovers and those who enjoy a sweet yet slightly savory flavor profile, this ice cream cake is sure to delight at any gathering.
Ingredients:
- 1 ½ cups crushed graham crackers or digestive biscuits (vegan)
- ½ cup chopped hazelnuts
- ½ cup coconut oil, melted
- 4 cups vegan coffee ice cream
- ¼ cup dairy-free chocolate chips
- 2 tbsp coconut milk (or other plant-based milk)
- Extra hazelnuts for garnish
Instructions:
- Prepare the crust: In a large bowl, mix the crushed graham crackers and chopped hazelnuts with melted coconut oil. Stir until the mixture is evenly combined and resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring it is firmly packed. Place the pan in the freezer while you prepare the ice cream.
- Layer the coffee ice cream: Let the vegan coffee ice cream soften slightly, then spread a thick layer over the chilled crust, smoothing out the top with a spatula.
- Freeze: Return the pan to the freezer and let the ice cream layer set for at least 4 hours, or overnight.
- Make the chocolate drizzle: In a small saucepan, heat the coconut milk until warm. Stir in the chocolate chips, continuing to stir until the mixture becomes smooth and glossy.
- Drizzle the chocolate sauce over the top of the frozen cake, and sprinkle extra hazelnuts for garnish.
- Serve: Slice the cake and enjoy the combination of rich coffee flavor, creamy ice cream, and crunchy hazelnuts!
This Vegan Coffee and Hazelnut Ice Cream Cake is a luxurious treat that combines two beloved flavors: coffee and hazelnut. The crunchy crust, rich ice cream, and indulgent chocolate drizzle make it a perfect dessert for coffee aficionados and anyone looking for a sophisticated vegan cake. It’s ideal for special occasions or simply when you want a truly unique dessert to satisfy your sweet cravings.
Vegan Mango Coconut Ice Cream Cake
This tropical Vegan Mango Coconut Ice Cream Cake features layers of creamy coconut ice cream and juicy mango ice cream, with a crunchy coconut crust that brings a refreshing, island-inspired twist to the traditional ice cream cake. A perfect summer treat, this dessert is not only delicious but visually stunning with its vibrant colors.
Ingredients:
- 1 ½ cups crushed coconut cookies (vegan)
- ½ cup shredded coconut, toasted
- ½ cup melted coconut oil
- 4 cups vegan mango ice cream
- 4 cups vegan coconut ice cream
- Fresh mango slices for garnish
- Mint leaves for garnish (optional)
Instructions:
- Prepare the crust: In a bowl, mix the crushed coconut cookies with toasted shredded coconut and melted coconut oil. Stir well to combine until the mixture is evenly coated.
- Press the coconut mixture into the base of a 9-inch springform pan, making sure it’s firmly packed. Place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the ice creams: Soften the mango and coconut ice cream slightly. Start by adding a layer of coconut ice cream on top of the crust, smoothing the surface. Then, add a layer of mango ice cream and smooth it out as well.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours or overnight.
- Garnish and serve: Before serving, garnish the cake with fresh mango slices and mint leaves for a refreshing touch.
- Serve: Slice and enjoy the tropical flavors of mango and coconut in every bite!
The Vegan Mango Coconut Ice Cream Cake is a vibrant, refreshing dessert that combines the tropical flavors of mango and coconut in a creamy, dreamy ice cream cake. Whether you’re hosting a summer party or simply treating yourself to something special, this cake will transport your taste buds to a tropical paradise. Its refreshing, fruity flavors make it a great option for anyone looking to enjoy a light yet indulgent dessert.
Vegan Cookies and Cream Ice Cream Cake
This vegan take on the classic cookies and cream ice cream cake features a rich and creamy vanilla ice cream with crumbled cookies, all set on a crunchy chocolate cookie crust. It’s a nostalgic dessert with a dairy-free twist, perfect for cookie lovers looking for a decadent treat without the dairy.
Ingredients:
- 2 cups chocolate sandwich cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan vanilla ice cream
- 1 cup vegan chocolate sandwich cookies, crumbled
- ¼ cup dairy-free chocolate chips (optional, for drizzling)
Instructions:
- Prepare the crust: In a bowl, mix the crushed chocolate sandwich cookies with melted coconut oil. Stir until everything is evenly combined.
- Press the cookie mixture into the bottom of a 9-inch springform pan. Ensure it is tightly packed, then place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the ice cream: Allow the vegan vanilla ice cream to soften slightly, then spread a layer of the ice cream over the crust. Sprinkle half of the crumbled chocolate sandwich cookies over the ice cream layer, pressing them gently into the ice cream.
- Add another layer of vanilla ice cream on top, then sprinkle the remaining crumbled cookies on top.
- Freeze: Place the cake in the freezer for at least 4 hours or until fully set.
- Optional chocolate drizzle: If desired, melt the dairy-free chocolate chips and drizzle over the top of the cake before serving.
- Serve: Once the cake is firm, remove it from the springform pan and slice. Enjoy!
This Vegan Cookies and Cream Ice Cream Cake is the perfect indulgence for fans of the classic cookie treat. With its creamy vanilla ice cream, crumbled cookies, and crunchy crust, it’s a dessert that everyone, whether vegan or not, will love. It’s simple to make and sure to be a hit at any celebration, making it the perfect combination of nostalgic flavors with a modern, plant-based twist.
Vegan Chocolate Raspberry Ice Cream Cake
This Vegan Chocolate Raspberry Ice Cream Cake is a stunning dessert with layers of rich chocolate ice cream, a sweet raspberry swirl, and a crunchy chocolate cookie crust. It combines the deep flavors of chocolate and the fresh, fruity taste of raspberries, offering the perfect balance of creamy and tangy. This cake is perfect for celebrations or as an indulgent treat after a long day.
Ingredients:
- 1 ½ cups chocolate sandwich cookie crumbs (vegan)
- ½ cup coconut oil, melted
- 4 cups vegan chocolate ice cream
- 2 cups raspberry sorbet (or raspberry ice cream)
- ¼ cup fresh raspberries (for garnish)
- Vegan chocolate shavings (optional for garnish)
Instructions:
- Prepare the crust: In a large bowl, combine the chocolate sandwich cookie crumbs and melted coconut oil. Stir until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create a base. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the chocolate ice cream: Let the vegan chocolate ice cream soften slightly, then spread a thick layer over the crust. Smooth the surface with a spatula.
- Layer the raspberry sorbet: Allow the raspberry sorbet to soften and gently spread it over the chocolate ice cream. Swirl the two layers together slightly for a marbled effect.
- Freeze: Cover the cake and freeze it for at least 4 hours or overnight to allow the layers to set.
- Garnish and serve: Before serving, top with fresh raspberries and optionally sprinkle with vegan chocolate shavings for an extra touch.
- Serve: Slice and enjoy the delicious combination of chocolate and raspberry flavors.
This Vegan Chocolate Raspberry Ice Cream Cake is the ideal dessert for anyone who loves the harmony of rich chocolate and tangy raspberries. It’s a visually impressive and decadent treat that’s perfect for any special occasion. The contrasting flavors and textures make it both refreshing and indulgent, and the layers of creamy ice cream will leave everyone wanting more.
Vegan Salted Caramel Pecan Ice Cream Cake
This Vegan Salted Caramel Pecan Ice Cream Cake is a rich, nutty dessert that layers creamy vegan caramel ice cream with crunchy pecans, all sitting on a buttery graham cracker crust. With a touch of sea salt to enhance the caramel flavor, this cake offers the perfect balance of sweet and salty, making it an irresistible choice for any occasion.
Ingredients:
- 1 ½ cups crushed graham crackers (vegan)
- ½ cup melted coconut oil
- 4 cups vegan caramel ice cream
- 1 cup toasted pecans, chopped
- 2 tbsp vegan caramel sauce
- 1 tsp sea salt
- ¼ cup vegan whipped cream (for topping, optional)
Instructions:
- Prepare the crust: In a bowl, combine the crushed graham crackers and melted coconut oil. Stir until the mixture is evenly mixed and resembles wet sand.
- Press the graham cracker mixture into the base of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the ice cream.
- Layer the caramel ice cream: Allow the vegan caramel ice cream to soften for a few minutes, then spread a thick layer over the crust. Smooth it out evenly with a spatula.
- Add the pecans: Sprinkle a generous amount of chopped toasted pecans over the caramel ice cream, pressing them gently into the ice cream.
- Freeze: Return the cake to the freezer for at least 4 hours or overnight to let the layers set.
- Drizzle with caramel sauce and sea salt: Before serving, drizzle vegan caramel sauce over the top and sprinkle with sea salt for that perfect sweet and salty balance.
- Serve: Optionally, top with a dollop of vegan whipped cream and serve!
This Vegan Salted Caramel Pecan Ice Cream Cake is a showstopper dessert that combines the rich flavor of caramel with the crunch of toasted pecans and the perfect amount of sea salt. It’s a sweet and salty masterpiece that’s sure to be a hit at any celebration. The layers of creamy caramel ice cream and crunchy nuts create a delightful contrast that will leave your guests asking for the recipe.
Vegan Coconut Lime Ice Cream Cake
The Vegan Coconut Lime Ice Cream Cake is a tropical-inspired dessert that combines the creamy richness of coconut ice cream with the zesty freshness of lime. The sweet coconut and tangy lime flavors are beautifully paired with a crunchy coconut cookie crust, creating a refreshing, light dessert that’s perfect for warm weather gatherings or any time you want a tropical treat.
Ingredients:
- 1 ½ cups coconut cookies (vegan), crushed
- ½ cup coconut oil, melted
- 4 cups vegan coconut ice cream
- 2 cups vegan lime sorbet
- ¼ cup shredded coconut (for garnish)
- 1 lime, zest and juice
- Fresh mint leaves for garnish (optional)
Instructions:
- Prepare the crust: In a bowl, combine the crushed coconut cookies with melted coconut oil. Stir until the mixture is well combined and looks like wet sand.
- Press the mixture into the base of an 8-inch springform pan, ensuring it is tightly packed. Place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the coconut ice cream: Let the vegan coconut ice cream soften slightly, then spread a thick layer over the crust. Smooth it out with a spatula.
- Layer the lime sorbet: Allow the lime sorbet to soften, then spread it over the coconut ice cream layer. You can use a spoon to swirl the two flavors together slightly.
- Freeze: Cover the cake and place it back in the freezer for at least 4 hours or overnight for the layers to set completely.
- Garnish and serve: Before serving, sprinkle the top with shredded coconut, lime zest, and fresh mint leaves for an added burst of flavor and color.
- Serve: Slice and enjoy the refreshing combination of coconut and lime!
The Vegan Coconut Lime Ice Cream Cake is a light and refreshing dessert that brings the best of tropical flavors together in one delightful package. The creamy coconut ice cream, tangy lime sorbet, and crunchy coconut crust offer the perfect balance of sweetness and zest. It’s a perfect dessert for hot summer days or any time you want to indulge in a tropical-inspired treat that’s as beautiful as it is delicious.
Vegan Chocolate Mint Ice Cream Cake
This Vegan Chocolate Mint Ice Cream Cake is a refreshing and indulgent dessert with layers of creamy mint ice cream and rich chocolate ice cream, all sitting on a crunchy chocolate cookie crust. Topped with a drizzle of vegan chocolate sauce and mint leaves, this cake offers a perfect balance of refreshing mint and decadent chocolate, making it an ideal treat for mint lovers.
Ingredients:
- 1 ½ cups chocolate sandwich cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan mint ice cream
- 4 cups vegan chocolate ice cream
- ¼ cup dairy-free chocolate chips
- Fresh mint leaves for garnish
Instructions:
- Prepare the crust: In a bowl, mix the crushed chocolate sandwich cookies with melted coconut oil. Stir until the mixture resembles wet sand.
- Press the cookie mixture into the bottom of a 9-inch springform pan, ensuring it is tightly packed. Place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the mint ice cream: Let the vegan mint ice cream soften slightly, then spread a thick layer over the crust. Smooth it out evenly.
- Layer the chocolate ice cream: Let the vegan chocolate ice cream soften as well, then spread it over the mint ice cream layer.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours or overnight to firm up.
- Make the chocolate drizzle: In a small saucepan, melt the dairy-free chocolate chips until smooth. Drizzle the melted chocolate over the top of the frozen cake.
- Garnish and serve: Top with fresh mint leaves for a refreshing touch and serve!
The Vegan Chocolate Mint Ice Cream Cake is a delicious and refreshing dessert that combines the best of both worlds: rich chocolate and cool mint. The combination of creamy ice cream, crunchy crust, and indulgent chocolate drizzle creates a dessert that’s perfect for any occasion. Whether you’re celebrating a special event or treating yourself, this cake is sure to satisfy your sweet tooth while offering a refreshing minty finish.
Vegan Strawberry Shortcake Ice Cream Cake
This Vegan Strawberry Shortcake Ice Cream Cake takes the beloved classic dessert and transforms it into a creamy, frozen treat. With layers of vanilla ice cream, fresh strawberries, and a crunchy shortcake-inspired crust, this cake brings together the flavors of summer in a refreshing and indulgent way.
Ingredients:
- 1 ½ cups crushed shortbread cookies (vegan)
- ½ cup melted coconut oil
- 4 cups vegan vanilla ice cream
- 2 cups fresh strawberries, chopped
- ¼ cup maple syrup (for strawberries)
- ½ cup whipped coconut cream (for topping)
Instructions:
- Prepare the crust: In a bowl, combine the crushed shortbread cookies with melted coconut oil. Stir until the mixture is evenly coated and resembles wet sand.
- Press the mixture into the base of an 8-inch springform pan, ensuring it’s tightly packed. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the vanilla ice cream: Let the vegan vanilla ice cream soften slightly, then spread a thick layer over the crust. Smooth it out evenly with a spatula.
- Prepare the strawberries: In a small bowl, toss the chopped strawberries with maple syrup to coat them. Set aside for a few minutes to macerate.
- Add the strawberries: Spread the macerated strawberries over the vanilla ice cream layer.
- Freeze: Place the cake back into the freezer and let it freeze for at least 4 hours, or until the layers are firm.
- Top with coconut cream: Before serving, top the cake with whipped coconut cream and additional fresh strawberries for garnish.
- Serve: Slice and enjoy the creamy, fruity layers!
The Vegan Strawberry Shortcake Ice Cream Cake is a perfect dessert for those who love fruity, creamy treats. The combination of vanilla ice cream, fresh strawberries, and a crunchy shortbread crust creates a dessert that’s both indulgent and refreshing. Topped with coconut cream and extra strawberries, it’s a perfect summer treat or a crowd-pleasing addition to any gathering.
Vegan Peach Melba Ice Cream Cake
The Vegan Peach Melba Ice Cream Cake is a beautifully layered dessert that combines the flavors of juicy peaches, tangy raspberry sauce, and creamy vanilla ice cream. Set on a buttery cookie crust, this cake has a delightful balance of sweet and tart flavors, making it a refreshing treat for any occasion.
Ingredients:
- 1 ½ cups vanilla cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan vanilla ice cream
- 2 cups fresh peaches, sliced
- 1 cup raspberry sauce (or raspberry jam)
- Fresh raspberries for garnish
Instructions:
- Prepare the crust: In a bowl, mix the crushed vanilla cookies with melted coconut oil. Stir until the mixture is well combined and resembles wet sand.
- Press the cookie mixture into the base of an 8-inch springform pan, ensuring it is tightly packed. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the vanilla ice cream: Allow the vegan vanilla ice cream to soften slightly, then spread a thick layer over the crust. Smooth it out with a spatula.
- Layer the peaches: Arrange the fresh peach slices over the vanilla ice cream layer.
- Add raspberry sauce: Drizzle the raspberry sauce over the peaches, creating a beautiful marbled effect.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours, or until the layers are firm.
- Garnish and serve: Before serving, garnish the cake with fresh raspberries for a colorful, fresh touch.
- Serve: Slice and enjoy the refreshing combination of peach, raspberry, and vanilla ice cream.
The Vegan Peach Melba Ice Cream Cake is a delightful dessert that brings together the sweet, juicy flavors of peaches with the tangy taste of raspberries and the creaminess of vanilla ice cream. The layered texture and refreshing flavors make it a perfect summer dessert or a light treat after a hearty meal. Whether you’re serving it at a party or enjoying it on a quiet afternoon, this cake will satisfy your cravings with its beautiful, fruity flavors.
Vegan Blueberry Lemon Ice Cream Cake
The Vegan Blueberry Lemon Ice Cream Cake combines the tangy zest of lemon with the sweet burst of blueberries, making it a refreshing and vibrant dessert. The layers of creamy lemon ice cream and fresh blueberry compote, set on a crunchy graham cracker crust, offer a perfect balance of sweetness and tartness. This cake is ideal for any occasion, from summer picnics to celebratory gatherings.
Ingredients:
- 1 ½ cups graham cracker crumbs (vegan)
- ½ cup melted coconut oil
- 4 cups vegan lemon ice cream
- 2 cups fresh blueberries
- ¼ cup maple syrup
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- Fresh mint leaves for garnish (optional)
Instructions:
- Prepare the crust: In a bowl, combine the graham cracker crumbs with melted coconut oil. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the lemon ice cream: Let the vegan lemon ice cream soften slightly, then spread a thick layer over the graham cracker crust. Smooth the surface with a spatula.
- Prepare the blueberry compote: In a small saucepan, combine the blueberries and maple syrup. Cook over medium heat for about 5 minutes until the blueberries release their juice and form a thick sauce. Stir in the lemon juice and zest. Let it cool.
- Layer the blueberry compote: Once the blueberry compote is cooled, spoon it over the lemon ice cream layer.
- Freeze: Return the cake to the freezer for at least 4 hours or overnight to set.
- Garnish and serve: Before serving, garnish with fresh mint leaves for an added pop of color and flavor.
- Serve: Slice and enjoy the refreshing and vibrant combination of blueberries and lemon!
The Vegan Blueberry Lemon Ice Cream Cake is a wonderfully refreshing dessert with bright and zesty flavors that pair perfectly together. The combination of creamy lemon ice cream, sweet blueberry compote, and the crunchy graham cracker crust makes each bite a burst of deliciousness. This dessert is perfect for warm-weather events and anyone who enjoys fruity, tangy desserts that are both light and satisfying.
Vegan Mocha Coffee Ice Cream Cake
For coffee lovers, the Vegan Mocha Coffee Ice Cream Cake is a dream come true. With layers of rich coffee ice cream, creamy chocolate ice cream, and a crunchy espresso cookie crust, this cake offers the perfect blend of bitter coffee and sweet chocolate. A drizzle of vegan chocolate sauce and a sprinkle of cocoa powder make this cake both visually appealing and full of bold flavors.
Ingredients:
- 1 ½ cups espresso cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan coffee ice cream
- 4 cups vegan chocolate ice cream
- 2 tbsp cocoa powder (for garnish)
- ¼ cup vegan chocolate sauce
- Fresh coffee beans (optional, for garnish)
Instructions:
- Prepare the crust: In a bowl, mix the crushed espresso cookies with melted coconut oil until it forms a wet sand-like texture.
- Press the cookie mixture into the base of a 9-inch springform pan. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the coffee ice cream: Let the vegan coffee ice cream soften slightly, then spread a thick layer over the cookie crust. Smooth it out evenly.
- Layer the chocolate ice cream: Let the vegan chocolate ice cream soften as well, then spread it over the coffee ice cream layer.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours or overnight.
- Garnish and serve: Before serving, drizzle vegan chocolate sauce over the top and lightly dust with cocoa powder. Optionally, add fresh coffee beans for an extra touch.
- Serve: Slice and enjoy the bold, coffee-chocolate flavor combination.
The Vegan Mocha Coffee Ice Cream Cake is a luxurious dessert for those who enjoy the deep, rich flavors of coffee and chocolate. Each bite offers a smooth, creamy texture with a slight crunch from the espresso cookie crust. With its bold coffee flavor and chocolate richness, this cake is perfect for coffee aficionados or anyone craving a dessert with a bit of sophistication and depth.
Vegan Tropical Mango Pineapple Ice Cream Cake
Transport yourself to a tropical paradise with this Vegan Tropical Mango Pineapple Ice Cream Cake. Featuring layers of creamy mango and pineapple ice cream, along with a crunchy coconut cookie crust, this cake offers an exotic, refreshing flavor profile. Topped with fresh tropical fruits, it’s the perfect dessert to bring sunshine and flavor to any gathering.
Ingredients:
- 1 ½ cups coconut cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan mango ice cream
- 4 cups vegan pineapple ice cream
- 1 cup fresh mango, chopped
- 1 cup fresh pineapple, chopped
- Shredded coconut (for garnish)
- Fresh mint leaves (optional for garnish)
Instructions:
- Prepare the crust: In a bowl, mix the crushed coconut cookies with melted coconut oil until the mixture resembles wet sand.
- Press the mixture into the bottom of an 8-inch springform pan and freeze while you prepare the ice cream layers.
- Layer the mango ice cream: Let the vegan mango ice cream soften slightly, then spread a thick layer over the coconut cookie crust. Smooth it out evenly.
- Layer the pineapple ice cream: Allow the vegan pineapple ice cream to soften, then spread it over the mango ice cream layer.
- Freeze: Return the cake to the freezer for at least 4 hours or overnight to set.
- Top with fresh fruit: Before serving, garnish the cake with fresh chopped mango, pineapple, and a sprinkle of shredded coconut.
- Serve: Optionally, add mint leaves for garnish and serve the cake for a tropical delight.
The Vegan Tropical Mango Pineapple Ice Cream Cake is the perfect way to enjoy the refreshing and sweet flavors of the tropics. The combination of creamy mango and pineapple ice cream paired with the crunchy coconut cookie crust offers a harmonious and satisfying dessert. With its vibrant colors and tropical fruit garnish, it’s a great option for summer parties or anytime you want to experience the sunny, exotic flavors of paradise.
Vegan Raspberry Lemon Cheesecake Ice Cream Cake
The Vegan Raspberry Lemon Cheesecake Ice Cream Cake is a creamy, fruity dessert that brings together the refreshing tartness of lemon, the sweetness of raspberries, and the richness of a cheesecake-like ice cream layer. The crunchy graham cracker crust adds the perfect texture contrast, while the beautiful layers of ice cream and fresh fruit make this cake an eye-catching and delicious treat.
Ingredients:
- 1 ½ cups graham cracker crumbs (vegan)
- ½ cup melted coconut oil
- 4 cups vegan lemon cheesecake ice cream (or lemon-flavored vegan ice cream)
- 2 cups fresh raspberries
- ¼ cup maple syrup
- 1 tbsp lemon zest (for garnish)
- Fresh raspberries and mint leaves for garnish
Instructions:
- Prepare the crust: In a bowl, combine the graham cracker crumbs with melted coconut oil. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the base of an 8-inch springform pan, making sure it’s tightly packed. Place the pan in the freezer to set while you prepare the ice cream layers.
- Layer the lemon cheesecake ice cream: Allow the vegan lemon cheesecake ice cream to soften slightly, then spread a thick layer over the graham cracker crust. Smooth the surface evenly with a spatula.
- Prepare the raspberry topping: In a small saucepan, heat the fresh raspberries and maple syrup over medium heat. Cook for 5-7 minutes, mashing the raspberries to form a thick sauce. Remove from heat and let it cool.
- Layer the raspberry sauce: Once cooled, spread the raspberry sauce over the lemon ice cream layer.
- Freeze: Return the cake to the freezer and let it freeze for at least 4 hours or overnight to set completely.
- Garnish and serve: Before serving, garnish with lemon zest, fresh raspberries, and mint leaves.
- Serve: Slice and enjoy the combination of creamy, fruity, and tangy layers.
The Vegan Raspberry Lemon Cheesecake Ice Cream Cake is a decadent yet refreshing dessert that combines creamy lemon cheesecake ice cream with the vibrant tartness of fresh raspberries. The graham cracker crust adds a nice crunch, while the raspberry sauce infuses each bite with a burst of flavor. This cake is perfect for special occasions or as a showstopper dessert during warm weather, offering a delicious and visually stunning treat that’s sure to impress.
Vegan Peanut Butter Banana Ice Cream Cake
The Vegan Peanut Butter Banana Ice Cream Cake is a rich and indulgent dessert that combines creamy peanut butter ice cream with sweet banana ice cream, layered on a crunchy cookie crust. Topped with sliced bananas and a peanut butter drizzle, this cake is a peanut butter lover’s dream come true. It’s the perfect balance of creamy, nutty, and fruity flavors in a frozen treat.
Ingredients:
- 1 ½ cups graham crackers (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan peanut butter ice cream
- 4 cups vegan banana ice cream
- 2 ripe bananas, sliced
- ¼ cup peanut butter (for drizzle)
- 1 tbsp maple syrup (for drizzle)
- Crushed peanuts for garnish (optional)
Instructions:
- Prepare the crust: In a bowl, combine the crushed graham crackers with melted coconut oil until the mixture forms a wet, sandy texture.
- Press the mixture firmly into the base of a 9-inch springform pan. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the peanut butter ice cream: Let the vegan peanut butter ice cream soften slightly, then spread a thick layer over the graham cracker crust. Smooth it evenly with a spatula.
- Layer the banana ice cream: Allow the vegan banana ice cream to soften slightly, then spread it over the peanut butter ice cream layer.
- Freeze: Place the cake back in the freezer and let it freeze for at least 4 hours, or overnight, to allow the layers to set.
- Make the peanut butter drizzle: In a microwave-safe bowl, warm the peanut butter and maple syrup in the microwave for 20-30 seconds, stirring until smooth and drizzle-able.
- Assemble and garnish: Before serving, drizzle the peanut butter sauce over the top of the cake. Add sliced bananas and crushed peanuts as garnish for added texture and flavor.
- Serve: Slice and enjoy the delicious combination of peanut butter, banana, and graham cracker crust.
The Vegan Peanut Butter Banana Ice Cream Cake is a delectable dessert that perfectly balances creamy peanut butter and sweet banana ice cream with a crunchy, graham cracker crust. The peanut butter drizzle and banana slices provide extra layers of flavor and texture, making this cake a true crowd-pleaser. Whether you’re a peanut butter enthusiast or a banana fan, this cake will satisfy all your cravings and leave you coming back for more.
Vegan Tropical Coconut Lime Ice Cream Cake
The Vegan Tropical Coconut Lime Ice Cream Cake is a refreshing and exotic dessert that combines creamy coconut and tangy lime ice cream layers with a crunchy coconut-cookie crust. The flavors of tropical coconut and zesty lime transport you to a sunny beach, while the creamy texture and light flavors make this cake a perfect summer treat.
Ingredients:
- 1 ½ cups coconut cookies (vegan), crushed
- ½ cup melted coconut oil
- 4 cups vegan coconut ice cream
- 4 cups vegan lime ice cream
- 1 tbsp lime zest (for garnish)
- Shredded coconut for garnish
Instructions:
- Prepare the crust: In a bowl, combine the crushed coconut cookies with melted coconut oil. Stir until the mixture resembles wet sand.
- Press the cookie mixture into the base of a 9-inch springform pan, ensuring it is tightly packed. Place the pan in the freezer while you prepare the ice cream layers.
- Layer the coconut ice cream: Allow the vegan coconut ice cream to soften slightly, then spread a thick layer over the crust. Smooth the surface evenly.
- Layer the lime ice cream: Let the vegan lime ice cream soften, then spread it over the coconut ice cream layer.
- Freeze: Return the cake to the freezer and allow it to freeze for at least 4 hours or overnight for the layers to set.
- Garnish and serve: Before serving, sprinkle the top with lime zest and shredded coconut for a tropical finish.
- Serve: Slice and enjoy the vibrant, tropical flavors of coconut and lime in every bite.
The Vegan Tropical Coconut Lime Ice Cream Cake is a tropical escape in the form of a frozen dessert. With its creamy coconut and tart lime layers, it offers a delightful contrast of rich and refreshing flavors. The coconut cookie crust adds a satisfying crunch, while the garnish of lime zest and shredded coconut elevates the cake with a touch of extra flavor. This cake is a perfect way to celebrate sunny days and bring the taste of the tropics to your table.
Vegan Chocolate Hazelnut Ice Cream Cake
The Vegan Chocolate Hazelnut Ice Cream Cake is an indulgent treat with layers of rich chocolate ice cream and creamy hazelnut ice cream, all perched on a crunchy hazelnut cookie crust. Topped with a decadent chocolate ganache and whole hazelnuts, this cake is a dream come true for chocolate and hazelnut lovers. Its creamy, nutty, and chocolatey flavor profile makes it the ultimate dessert for special occasions or any time you need a luxurious treat.
Ingredients:
- 1 ½ cups vegan hazelnut cookies, crushed
- ½ cup melted coconut oil
- 4 cups vegan chocolate ice cream
- 4 cups vegan hazelnut ice cream
- ¼ cup dark chocolate chips (vegan)
- 2 tbsp coconut milk
- Whole hazelnuts for garnish
Instructions:
- Prepare the crust: In a bowl, combine the crushed hazelnut cookies with melted coconut oil until the mixture is sandy. Press the mixture into the base of a 9-inch springform pan and freeze it while preparing the ice cream layers.
- Layer the chocolate ice cream: Allow the vegan chocolate ice cream to soften slightly and spread it evenly over the crust. Smooth the surface with a spatula.
- Layer the hazelnut ice cream: Allow the vegan hazelnut ice cream to soften and layer it over the chocolate ice cream, smoothing it evenly.
- Freeze: Return the cake to the freezer and freeze it for at least 4 hours or overnight to set completely.
- Prepare the ganache: In a microwave-safe bowl, melt the dark chocolate chips with coconut milk, stirring until smooth and glossy.
- Garnish and serve: Before serving, drizzle the chocolate ganache over the top of the cake. Add whole hazelnuts as garnish.
- Serve: Slice the cake and enjoy the combination of creamy chocolate and hazelnut flavors.
The Vegan Chocolate Hazelnut Ice Cream Cake is a dessert made for those who love the decadent pairing of chocolate and hazelnut. The rich ice cream layers melt in your mouth, while the crunchy hazelnut cookie crust adds a satisfying contrast. The chocolate ganache topping brings an extra layer of indulgence, making each bite an unforgettable experience. This cake is perfect for impressing guests or treating yourself to something truly special.
Vegan Matcha Green Tea Ice Cream Cake
For fans of the subtle, earthy flavor of matcha, this Vegan Matcha Green Tea Ice Cream Cake is the perfect frozen dessert. With creamy layers of matcha ice cream and a crunchy almond crust, this cake delivers the delicate sweetness of matcha paired with a light, nutty base. Its vibrant green color and unique flavor make it a visually striking dessert that will captivate your taste buds with every bite.
Ingredients:
- 1 ½ cups almond flour
- ½ cup melted coconut oil
- 4 cups vegan matcha green tea ice cream
- 1 tbsp agave syrup (for sweetness)
- 1 tbsp matcha powder (for garnish)
Instructions:
- Prepare the crust: Combine the almond flour with melted coconut oil and stir until the mixture has a wet sand-like consistency. Press this mixture firmly into the base of an 8-inch springform pan. Freeze it while preparing the ice cream layers.
- Layer the matcha ice cream: Allow the vegan matcha green tea ice cream to soften slightly and spread it evenly over the crust. Smooth the surface with a spatula.
- Freeze: Return the cake to the freezer and let it set for at least 4 hours or overnight.
- Garnish and serve: Before serving, dust the top with matcha powder to enhance the green color and give the cake an extra matcha kick.
- Serve: Slice and enjoy the creamy, earthy matcha ice cream with a crunchy almond base.
The Vegan Matcha Green Tea Ice Cream Cake is an elegant dessert that combines the rich, earthy flavor of matcha with the light crunch of an almond crust. It’s a great dessert for anyone looking to explore more unique flavors, offering a refreshing alternative to traditional ice cream cakes. The matcha powder garnish adds a pop of color and a final touch of matcha flavor, making this cake as visually appealing as it is delicious.
Vegan Strawberry Coconut Ice Cream Cake
The Vegan Strawberry Coconut Ice Cream Cake is a refreshing, tropical dessert that combines the sweetness of fresh strawberries with the creamy richness of coconut ice cream. The crunchy coconut-based crust adds a delightful texture, and the strawberry topping gives it a burst of fresh flavor. This cake is perfect for warm weather gatherings or as a light and fruity indulgence after a heavy meal.
Ingredients:
- 1 ½ cups shredded coconut
- ½ cup melted coconut oil
- 4 cups vegan coconut ice cream
- 4 cups vegan strawberry ice cream
- 1 cup fresh strawberries, sliced
- 1 tbsp agave syrup (optional)
Instructions:
- Prepare the crust: In a bowl, mix shredded coconut with melted coconut oil until well combined. Press the mixture into the base of a 9-inch springform pan and freeze it while preparing the ice cream layers.
- Layer the coconut ice cream: Allow the vegan coconut ice cream to soften slightly and spread a thick layer over the coconut crust. Smooth the surface evenly.
- Layer the strawberry ice cream: Allow the vegan strawberry ice cream to soften and spread it over the coconut ice cream, smoothing it evenly.
- Freeze: Place the cake back in the freezer and freeze it for at least 4 hours or overnight to allow the layers to set completely.
- Prepare the topping: Slice fresh strawberries and drizzle them with agave syrup if desired. Arrange them on top of the cake just before serving.
- Serve: Slice the cake and enjoy the creamy coconut and fruity strawberry flavors.
The Vegan Strawberry Coconut Ice Cream Cake is a delightful and refreshing dessert that perfectly balances the creamy coconut and fruity strawberry layers. The coconut crust adds a delightful crunch, while the fresh strawberries provide a touch of natural sweetness. This cake is the perfect way to indulge in tropical flavors and is sure to be a hit with anyone who loves fresh, fruity, and creamy desserts. It’s a light yet satisfying treat, ideal for those warm summer days.
Note: More recipes are coming soon!
