Vegan Chocolate Biscoff Crunch Ice Cream Cake

The best ice cream cake any vegan and non-vegan will love.

As I mentioned before, a meal can never be complete if there is no dessert. My youngest child is actually a big fan of ice cream, hence the recipes on sorbet recently. Now, let’s change it a bit up. Just a little change. Let’s go for ice cream cake now.

This awesome recipe I found from one sites I came across (thank you to the recipe owner) is the perfect vegan ice cream cake that even those who are not vegan will truly like. I made this a few weeks back for a weekend outing with my kids and hubby. Good thing, there was a fridge available in the room we rented in the resort. We had a weekend out with one of my hubby’s closest friends and his family and I thought it would be a nice gesture to bring something all our kids will enjoy eating.

They loved it all and were surprised that it was vegan. Shared the recipe with his wife and now she asks for more vegan recipes as well. So try it out below and tell us what you think.

Check out the recipe below.

Chocolate-Biscoff Crunch Ice Cream Cake



For the crust
14 ounces Biscoff cookies
4 tablespoons coconut oil, melted

For the ice cream
6 large ripe bananas
6 tablespoons cocoa powder
2 teaspoons vanilla extract

For the topping
½ cup Biscoff Spread**
3 cups Rice Krispies cereal

*Any crust recipe would work for this cake.
**Peanut butter can be used as a substitute.





Cut the banana into chunks and freeze for 2 hours in a ziplock bag/airtight container until solid.

Preheat oven to 350°F. Crush cookies until finely ground. Add melted oil and stir until crumbs are moistened.

Press the mixture into the bottom and up the sides of a 10″ springform pan. Bake crust for 15 minutes. Let cool completely.

In a saucepan, combine the Biscoff and Rice Krispies cereal over low heat. Mix well until the Rice Krispies are completely coated with the Biscoff.


Line a sheet pan with parchment paper/foil. Pour the Biscoff-Rice Krispie mixture onto the lined cookie sheet and spread evenly. Place it in the freezer to chill for 45 minutes.

Transfer the banana chunks to a blender with the cocoa powder and vanilla extract and blend until smooth and creamy. This will take about five minutes.

Pour onto the cooled crust.


Top with Biscoff-Rice Krispie pieces. Cover with plastic wrap and freeze for at least an hour. Unmold and serve.


A big thank you to for sharing this recipe! 🙂