VEGAN: An Insanely Mouth-watering Vegan Ice Cream Cake [VIDEO]
Worry not about calories with this amazing vegan dessert.
Ice cream alone is already an amazing treat, what more making a cake out of ice cream? That’s twice the treat that anyone should get. And this vegan ice cream cake will definitely blow you mind away.
I’m sure non-vegans will think that vegan ice cream is disgusting, but that is where they are totally wrong. Vegan ice cream is one of the best things you can ever have. Just imagine the variety of ingredients that are available to make different vegan ice cream. And how could it be disgusting if you also have fruits as one of the many ingredients you can use for it.
Vegan ice cream is amazing but vegan ice cream cake is more than amazing. I love cakes and pastries and ice cream, so having ice cream and cake in one dessert is pure heaven. This very delicious recipe is worth sharing and you will be very very pleased with the results. So wait no more and try it out now.
Check out the recipe below.
Vegan Ice Cream Cake
Gluten-Free Flour Blend (Makes 4 Cups)
1½ cups brown rice flour
1½ cups sorghum flour
⅔ cups tapioca flour
⅔ cup arrowroot flour
Vegan Brownie Base
1 tbsp ground flaxseed
¾ cup gluten-free flour (can substitute with brown rice or oat flour)
1¼ cup almond flour
½ cup cacao/cocoa powder
¼ cup almond milk
1 cup organic cane sugar
⅓ cup coconut oil, melted
½ cup vegan chocolate chips
pinch of salt
2 pints of Salted Caramel Cluster Frozen Dessert from So Deliciosu
⅓ cup walnuts, finely chopped
2 tbsp coconut oil, melted
2 tbsp cacao/cocoa powder
1½ tbsp maple syrup
Gluten-Free Flour Blend
Combine all ingredients in a large bowl and whisk. Store in an airtight container at room temperature.
Vegan Brownie Base
Preheat oven to 180C/350F. Grease a 9-inch cake pan with a little bit of coconut oil and line with parchment paper.
In a small bowl, combine flaxseed with 3 tbsp of water to create a flax egg. Let stand for 5 minutes.
In a large bowl, whisk together gluten-free flour, almond flour, cacao powder and salt.
In another bowl, add melted coconut oil, almond milk, sugar and flax egg. Stir well.
Add the wet ingredients to the dry ingredients and mix until everything is incorporated. Fold in chocolate chips.
Spoon the batter into the cake pan and smooth out the top.
Bake for 30-35 minutes until a toothpick comes out clean when you insert it into the brownie.
Take out of the oven and let cool down completely in the pan for at least 1 hour.
When you are ready to assemble the ice cream cake, take the frozen dessert out of the freezer for 20-30 minutes to soften.
Remove the brownie from the cake pan and place on a serving plate. Place the spring form pan without its bottom around the brownie.
Top the brownie with the frozen dessert and smooth with a knife or a spoon.
Cover with saran wrap and place in the fridge for 30 minutes to set.
Meanwhile, chop the walnuts and prepare the chocolate sauce by whisking together melted coconut oil, cacao powder and maple syrup in a small bowl.
Place the chocolate sauce in a piping bag or simply use a Ziploc bag and cut off one of the corners with scissors.
Remove the cake from the freezer and pipe the chocolate sauce on top, creating any design that you prefer. Sprinkle the chopped walnuts around the edges.
Cover the cake with saran wrap and return to the freezer for 1-2 hours to set completely.
Before serving, let the cake stand at room temperature for 15 minutes.
Watch the full video below