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5 from 4 votes

Vegan Mint Chocolate Ice Cream Cake

No bake vegan mint chocolate ice cream cake which is utterly creamy and refreshing! This is perfect for celebrations or when you need an easy cool treat.
Prep Time15 minutes
Cook Time0 minutes
Freeze Time2 hours
Total Time2 hours 15 minutes
Cuisine: American, Vegan
Servings: 10
Author: Anthea

Ingredients

Base (note 1 for alternatives)

Filling

Suggestions for decorations (optional)

Instructions

  • Line an 8 inch (20 cm) spring-form or loose-bottom cake tin with baking paper.

To make the crust:

  • Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter or coconut oil and pulse until combined. Firmly press the mixture into the bottom of your cake tin. Set aside.

To prepare the filling:

  • Scoop the ice cream into a large mixing bowl and allow it to soften at room temperature for at least 10 minutes. Mix it a few times to remove any large frozen lumps. If the ice cream is already soft, you can use it as is.
  • Scoop the ice cream into your cake pan on top of the chocolate crust. Use a spoon to flatten the ice cream and smooth the surface.
  • Cover the cake pan and freeze for 2 hours or until the ice cream has set.

To decorate (optional):

  • To make the ganache, add the chocolate and cream in a small saucepan over low heat. When the mixture has melted, remove from the heat. If the ganache has slightly seperated, whisk until the oil is combined with the ganache or use a stick blender to emulsify the mixture.
  • Allow the ganache to cool to room temperature. Remove the ice cream cake from the pan and use a spoon or piping bag to drip the ganache on the edges of the cake. Return the cake to the freezer.
  • If desired, chill the remaining ganache in the fridge for 30 minutes. Remove and whip for 1 minute until fluffy. Use a piping bag with a star tip to decorate the cake with the whipped ganache if desired. Freeze the cake until serving.

To serve:

  • To get clean slices from the ice cream cake, run a clean sharp knife under hot water and dry it with a tea towel. Use the hot/warm knife to cut slices out of the cake.
  • The cake can be stored in an airtight container in the freezer for up to 1 week (note 2).

Notes

  1. For an oreo curst, use 24 oreo cookies (~270g) including the cream filling and ¼ cup (55g) melted vegan butter. For a graham cracker crust, use 1 ½ cups (150g) graham cracker crumbs (about 10 full sheet graham crackers), 5 tablespoons (70g) melted vegan butter and ¼ cup (50g) sugar.
  2. The ice cream cake is best eaten in 1 week but honestly, I've eaten the ice cream a few weeks after making it and it was still delicious! However, this will depend on how air-tight your container is and other smells that may be lingering in your freezer/fridge.

Nutrition

Serving: 1 serve without decorations | Calories: 261kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Cholesterol: 24mg | Sodium: 263mg | Potassium: 160mg | Fiber: 1g | Sugar: 19g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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