I have shared three different ice cream cakes on Instagram before and I never felt the need to blog a recipe for them because they are so easy to make! However every time I share an ice cream cake photo, I inevitably have a few people ask for the recipe, so I thought I would try my first “how-to” type blog post. In the pictures below I have made a chocolate peanut butter ice cream cake, a salted caramel popcorn cake and a raspberry peanut butter and jelly chocolate cake. I tend to gravitate towards chocolate combinations but you can make your ice cream cake with whatever flavours you want.
Choose 2-3 of your favourite store-bought ice cream flavours that you think would combine well in a cake. My favourite vegan ice cream brands are pana organic and coco tribe. Both of these ice creams are coconut-based and are also naturally sweetened (free of refined sugar) with very clean ingredients. They are honestly so good, they taste just like real ice cream. You can also make an ice cream cake using homemade vegan ice cream if you have some on hand.
Sit your ice cream tubs on the countertop and allow them to melt completely until they are liquid or very very soft. You want the ice cream to be soft enough that you can mix it well with a wooden spoon. This may take a little while depending on the weather outside. I would allow at least 30 minutes if not more.
Make your cake base! You can choose any type of cake base that you would usually use in a cake or tart. Most traditional ice cream cakes use a biscuit butter base, which you can do using vegan substitutes, but since I like to keep my cakes on the healthier side, I tend to go for my go-to chocolate almond base or a typical nut date base. Once you decide and make your base, press it down evenly on the base of your round cake tin and set aside. Make sure that if you are doing a baked crust that it is completely cool before adding the ice cream. Here are my two favourite ice cream base recipes:
- 1 cup almond meal ( I used blanched but any almond meal will work)
- ½ cup cacao powder
- ½ cup maple syrup
- in a bowl mix together base ingredients with a fork until they become slightly wet and sticky. don’t worry if the mixture is too dry, keep mixing and it will come together. Do not over mix as it can become too wet.
- Press down evenly into the base of a lightly greased round cake tin and set aside
Nut & Date Base:
- 2 cups walnuts
- ½ cup pitted medjool dates
- ¼ cup goji berries
In a food processor combine your dates, goji berries, and walnuts. Process until crumbly and sticky. Press into the base of your cake tin and set aside.
Pour the first layer of the cake down over the prepared base with the first melted ice cream flavour. Place in the freezer to set for at least 30 minutes. It does not have to be completely set but it does have to be solid enough so that the second layer does not mix in with the first. Once set, pour the second layer on top and freeze again. Repeat with all layers and freeze overnight once you have finished for the cake to properly set. This is only if you want neat layers. If you like the idea of mixing the two or three flavours than you can do so by mixing them together in a bowl beforehand by adding one on top of the other without waiting for the first layer to set. It can sometimes create a cool effect but I personally prefer distinct layers.
Remove from the freezer once set and decorate with desired toppings. Berries are always a great choice but toppings should be dependant on the ice cream cake flavours you have chosen. The cake is usually ready to slice straight away and be eaten. No need for thawing.