Dairy Free Ice Cream Cake
A completely veganized version of the classic Carvel cake we all grew up eating! Vanilla and chocolate ice cream layers with the crunchies in between and of course some fun decoration.
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.
Tried this recipe?Let us know how it was!