My kids were wanting an ice cream cake for their birthday and I wanted to figure out a way to make a vegan one at home for them, since there is no where around here that sells one. I think it turned out pretty good and my boys loved it! It’s really easy to make, just allow enough time between the steps for freezing. You definitely need to start at least the day before you want to serve it. It is also important that you have a springform pan to make this recipe, it allows you pop open the sides of the pan so you can remove it without messing up your cake.
- First you will need to make a vegan cake layer. I like this recipe for an oil free chocolate cake. You will bake this in your springform pan.
- Once it is done baking and completely cooled, stick it in the freezer to harden, this will make it easier to spread the ice cream on top. Get 3 pints of your favorite non-dairy ice cream and spread all over the top of the cake while still in the pan. My favorite is cashew based. To make this healthier you could also use sorbet or homemade banana ice cream. I find it is best to soften it in the microwave just a tad and then spread all of it over your cake layer and even out the top so it is smooth. Then, you will need to stick it in the freezer till everything is refrozen.
- Once it has all frozen completely, remove it from the springform pan and place on a cake server/platter. Then use coconut whipped topping to frost your cake. You can make your own, but I bought the So Delicious brand Coco Whip. Once your cake is frosted, you will want to add any candles now before freezing. It will freeze solid and you won’t be able to press anything into it later. Now would also be the time to add any sprinkles.
- You can either serve your cake immediately or refreeze for later. I always refreeze it until solid so I can write on it with icing. Like any ice cream cake, you will want to set it out room temperature about 10-15 min. before serving so it will be easier to cut.