Ice Cream Cake

December 12, 2010

I guess this technically isn’t an ice cream cake.  An iced nut cake perhaps?  There’s no cream in this recipe.  Or milk, or butter, or and type of dairy.  Actually it’s vegan!

No wait, don’t go.  Vegan stuff tastes good sometimes, I promise.  Especially this.  This cake was absolutely delicious.  A challenge, definitely, but totally worth it.

I mostly improvised the ice cream recipe since I didn’t feel like using soy cream, tofu, or weird thickeners.  And honestly, I think the ice cream turned out better than any traditional ice cream recipes I’ve made.  I’d definitely recommend it.

Vegan Chocolate Ice Cream


2 cups cashews

1/4 cup water

2 tbl oil

1 cup almond milk

1/4 cup cocoa powder

3/4 cup granulated sugar

pinch of salt

5 oz semisweet chocolate, finely chopped

2 tbl liqueur (I used Frangelico, a hazelnut liqueur, but chocolate or coffee would work as well)

1 tsp vanilla

2 tbl maple syrup


  • In a food processor blend cashews and water until thick, smooth, and creamy.  Slowly add in oil. Set aside.
  • In a saucepan whisk together almond milk, cocoa powder, salt, and sugar while heating to a simmer.
  • Stir in the chocolate until melted.  Let cool to room temperature.
  • In a large bowl stir together (or blend with an immersion blender) chocolate mixture, cashew cream, liqueur, vanilla, and maple syrup.  Taste and adjust sweetness if necessary with more maple syrup.
  • Cover with plastic wrap and chill in fridge overnight.
  • Churn in ice cream maker according to manufacturer’s instructions.

Can be stored in freezer with plastic wrap against top to prevent freezer burn.

To make an ice cream cake, bake chocolate cake (or brownies!) in a springform pan and let cool.  Crumble peanut butter cookies, oreos, or anything else you desire over the top of the cake.  Spread ice cream (straight out of the ice cream maker) on top of crumbs.  Drizzle melted chocolate on top.  Best if eaten on day it’s made.  Enjoy!

I used the chocolate cake recipe from Joy of Vegan Baking (note: don’t overbake) and the peanut butter cookie recipe from Vegan with a Vengeance (very crumbly, and possibly too much baking powder, but perfect for using as cookie crumbs!).  Experiment with different flavors.