AuthorJennifer StoneCategoryCakesDifficultyBeginnerWith a variety of vegan alternatives for each ingredient, preparing vegan ice cream cake becomes super simple. But it isn’t as simple as preparing a dairy ice cream. So, you need to be patient while you prepare these vegan recipes like the vegan cupcake recipe. If you want to celebrate the event tomorrow afternoon, then you must start preparing for it today in the evening itself. Let’s start with the recipe now.
Take a 9-inch springform cake pan and wrap the plastic from all sides except the bottom
Then, take the chocolate ice cream out of the freezer and place contents in the large mixing bowl. Keep it over the pan and let it soften for the next 15-20 minutes to get a smooth as well as soft texture
Once the ice cream melts, spread into an even layer and let it get feezed for around an hour. Until the ice cream layer gets freezed up, let’s prepare the chocolate fudge and cookie layer
Take a double boiler, add in all the ingredients from the fudge layer. Now, on the medium flame, slowly melt all the ingredients. While you do so, stir it frequently. Once all the ingredients are melted, they combine well, then remove it from the heat and leave it aside
Take a small food processor, add in chocolate and vanilla cream cookies, pulse it for a few times and let it all get broken
Take the pan out of the freezer, now add the fudge over the ice cream and spread its layer over the ice cream after which make a layer of cookies crumbs over it and let it get freezed for an hour again. After that, make a layer of buttercream over your cake and keep it in the freezer for a night.
Serving Size 10
Servings 1
- Amount Per Serving
- Calories 250Calories from Fat 43
- % Daily Value *
- Sodium 10mg1%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 10g20%
- Vitamin C 7%
- Calcium 1%
- Iron 2%
- Vitamin D 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Take a 9-inch springform cake pan and wrap the plastic from all sides except the bottom
Then, take the chocolate ice cream out of the freezer and place contents in the large mixing bowl. Keep it over the pan and let it soften for the next 15-20 minutes to get a smooth as well as soft texture
Once the ice cream melts, spread into an even layer and let it get feezed for around an hour. Until the ice cream layer gets freezed up, let’s prepare the chocolate fudge and cookie layer
Take a double boiler, add in all the ingredients from the fudge layer. Now, on the medium flame, slowly melt all the ingredients. While you do so, stir it frequently. Once all the ingredients are melted, they combine well, then remove it from the heat and leave it aside
Take a small food processor, add in chocolate and vanilla cream cookies, pulse it for a few times and let it all get broken
Take the pan out of the freezer, now add the fudge over the ice cream and spread its layer over the ice cream after which make a layer of cookies crumbs over it and let it get freezed for an hour again. After that, make a layer of buttercream over your cake and keep it in the freezer for a night.
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