If you grew up eating ice cream cakes and you are missing them because you can’t or don’t eat dairy you MUST make this dairy free ice cream cake! totally vegan, all homemade and so delicious.
I have an ongoing list of recipes of things I want to make vegan. For years a veganized Carvel ice cream cake has been on my list. Now, I finally have an AMAZING dairy free ice cream cake to share with you all. It reminds me exactly of the one I grew up eating and this got a big stamp of non-vegan approval as well. Make this recipe for a special occasion or to just hit yourself with some nostalgia.
Homemade Dairy Free Ice Cream
I could have taken the easy way out and used store-bought dairy free ice cream but then this wouldn’t have been much of a recipe. It is so incredibly easy to make your own homemade dairy free ice cream. You don’t need an ice cream maker for this and it has two main ingredients with a few extras for flavor. You will need:
- Dairy Free Condensed Oat Milk
- Dairy Free Oat Whipping Cream
- Vanilla Beans or Extract
- Vegan Chocolate Chips
- Salt
That is it, all you need to make no churn dairy free ice cream!
The Crunchies
If there is one thing that is crucial to an ice cream cake it is the crunchie layer, so naturally this dairy free ice cream cake has it. All you do are crush up some chocolate sandwich cookies, combined with melted vegan chocolate to make a perfect crunchy layer. They are truly spot on. While I did read that Carvel actually uses the chocolate sandwich cakes from the flying saucers this works really well.
The Decoration
A dairy free ice cream cake isn’t hard to make. However, you do have temperature competing with you. The outside layer is made from coco whip and powdered sugar. You just simply have to pour it over and spread it around as the coco whip thins out as you mix it up. To make some pretty blue piping I just used more cocowhip and added some plant-based blue food dye. Finally, I have some vegan sprinkles and that is it! I don’t think a dairy free ice cream cake has to be the most beautiful thing just have fun with it.
More Summer Desserts
Dairy Free Ice Cream Cake FAQ
- Can I use store bought dairy free ice cream? Of course! I did personally like making the vanilla at home as it had no strange flavor I find sometimes in store bought ones.
- How long does this last? Up to a month in the freezer.
- Do I have to use a spring form pan? No, however it makes it much easier to remove the cake.
- Can I make this gluten free? Yes, just use gluten free chocolate sandwich cookies. I am not sure if the Nature’s Charm condensed oat milk and oat whipping cream are gluten free so you can substitute with the coconut milk version.
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Dairy Free Ice Cream Cake
Equipment
- 6 Inch Spring Form Pan
- Stand or Hand Mixer
- Piping Tip (Optional)
Ingredients
Homemade Vegan Ice Cream
- 1 can (11.25 ounces/320g) Nature's Charm sweetened condensed oat milk
- 1 can (13.5 ounces/400ml) Nature's Charm oat whipping cream
- 1 teaspoon vanilla extract or vanilla bean powder
- ¼ teaspoon salt
- 3 tablespoons (45g) vegan chocolate chips, melted
Vegan Crunchies
- 1 sleeve chocolate sandwich cookies (14 cookies/190g)
- 3 tablespoons (45g) vegan chocolate chips, melted
Frosting
- 1 tub (9 ounces/225g) coco whip
- ¼ cup (30g) organic powdered sugar
- ½ tub (4.5 ounces/112.5g) coco whip
- 3 to 4 drops plant based food coloring
Instructions
- In a food processor or blender, blend the cookies until they are a crumbly consistency. Pour in the melted vegan chocolate and mix with a spoon to coat the cookie crumbs.
- Into a hand mixer or stand mixer add the oat whipping cream. Whip for 30 seconds on high. Pour in the oat condensed milk along with vanilla extract/bean powder, and salt. Whip on high for another 30 to 50 seconds until well incorporated. Remove half of the cream and place in a bowl, this is your vanilla. Pour in the melted vegan chocolate chips and mix again for 30 seconds or until chocolate is well incorporated, this is your chocolate.
- Pour the chocolate cream into a 6 inch spring form pan. Then add the crunchie layer overtop of the chocolate. Place in the freezer for 30 mins to start to solidify if. Then pour over the vanilla cream. Freeze for at least 6 hours or overnight.
- The next day or when you are ready to decorate make the frosting remove the cake from the freezer for 10 minutes and then remove the spring form pan.
- Whip one tub of coco whip the powdered sugar using either a hand or stand mixer. It will be thinner and pourable.
- Pour half of it over top the top and then use an offset spatula or knife to spread it around. As the cake is cold the coco whip frosting will start to thicken up. Do your best to get it around the sides and be sure to work quickly as it is frozen and will start to warm up.
- Place the cake back in the freezer for 20 minutes. Along with the coco whip frosting.
- Then remove the cake and add the second layer this well help cover up any spots you missed and make the cake look uniform. Place back in the freezer for 30 minutes.
- Use a spoon and mix by hand half tub of coco whip with food dye color of choice. Transfer into a piping bag with a star tip and also place in the freezer.
- After the half hour remove the cake and decorate quickly with the thicker coco whip frosting and sprinkles.
- Freeze again for 1 to 2 hours and then you can enjoy. You can also freeze it ahead of time for as long as you like just be sure to put in a container.
- When ready to slice allow it sit on the counter for about 10 minutes prior and use a sharp knife dipped in hot water to make slicing easier.
Video
Notes
- You can use any non dairy/vegan condensed milk and whipping cream. I used Nature’s Charm as that is what I have accessible to me.
- Nature’s Charm condensed oat milk
- Nature’s Charm oat whipping cream
- Plant-based food dye
- Sprinkles
- Spring Form Pan
- Feel free to add as much or as little decoration to your cake.
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