Vegan Chocolate Ice Cream Cake

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5 from 3 votes

This vegan chocolate ice cream cake will bring all your childhood ice cream cake recipes back to life.

Prep Time20

Cook Time25

Total Time45

Course: All Recipes

Cuisine: American

Servings:

Calories: 525kcal

Author: Courtney Hunter

Ingredients

1 ¾ cup flour
1 ¾ cup sugar
¾ cup cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
1 TB vinegar
1 cup vegan milk
½ cup vegan butter melted
1 TB vanilla extract
½ cup boiling water
1 teaspoon instant coffee

Frosting for gluing the cake

2 TB vegan butter soft
1 TB vegan milk
¾ cup powdered sugar
2 TB cocoa powder
pinch of salt
½ teaspoon vanilla

Ganache frosting

¾ cup vegan chocolate chips
1 TB oil
2 TB vegan milk

Ice Cream

1 ¼ pint of your favorite vegan ice cream

Instructions

Preheat your oven to 350 degrees. Take a 9x13 pan and spray with cooking spray evenly, then sprinkle with cocoa powder just to coat lightly so the cake doesn't stick, shake out the excess, and set aside.
Take a stand mixer and throw in all the ingredients BUT the boiling water and instant coffee.
Mix on medium for 2 minutes.
Boil your half cup water then add 1 teaspoon instant coffee, stir. Then stir this mixture into the cake batter until evenly distributed. Pour the batter into the prepared 9x13 pan, make sure it's spread evenly.
Bake for 25-30 minutes until a toothpick comes out clean, don't over bake. Let cool.
Make your frosting by combining the ingredients in a medium bowl, use a stand or hand mixer to whip the frosting until it's combined and frosting consistency.
Take your ice cream out of the fridge and let it start getting soft.
Now combine the cooled cake and frosting and stir until it's totally combined, use your clean dry hands if you need to.
Take a piece of wax paper and place it on your counter, then take the cake mixture and press it into a big rectangle. Use your hands to make sure it's smashed together really well so it doesn't break when you try to roll it.
Now take your soft, but not too melted ice cream and put a layer over the whole cake, the amount of ice cream you use will vary, I used 1 pint and about ¼th of another pint. Make sure it's an even layer then start rolling up using tight firm pressure. *See the pictures. Keep rolling until it's into a swiss roll and pinch the bottom sides together. Stick it in the freezer and make your ganache
Combing the ganache ingredients cook for 30 seconds in the microwave, stir and cook for another 30 seconds if it's not melted, don't overcook.
Take the cake and you can either pour the ganache over the top or I used a pastry brush to spread it. Then stick in the freezer, once frozen you can cover with saran wrap until ready to be served. Let sit out for about 10-15 minutes before serving so it's easier to cut.

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