Print

raw vegan chocolate vanilla ice cream cake (no churn)

A refreshingly satisfying raw vegan chocolate vanilla ice cream cake that doesn’t require an ice cream machine maker! It’s the perfect frozen treat for hot summer days. Vegan, Gluten-Free, Refined oil-free, Refined sugar-free, and Paleo-friendly,

Scale

Ingredients

For the ice cream part:

  • 1.5 cans of full-fat coconut cream (not milk from carton)
  • 1 cup of cashews (soaked if not using a high powered blender like a vitamix)
  • 2 teaspoons of alcohol-free vanilla flavoring
  • 6 soft medjool dates (soak in water if they are hard)
  • pinch of cinnamon (optional)
  • 1/4 cup of cacao powder (Add this LAST – read instructions below)

Crust and Crumble Layer:

  • 1 cup walnuts
  • 1/2 cup of cashews
  • 5 medjool dates (soaked if hard)
  • 1/4 cup of cacao powder
  • pinch of salt

Instructions

  1. Prepare chocolate nut crust. Add walnuts, cashews, dates, cacao powder and a pinch of salt to a food processor, and process until a sticky crumble forms. It usually takes about 30 to 45 seconds (this depends on your food processor). If it’s not sticky enough, keep processing but make sure not to go overboard or you will end up with nut butter. The crumble should be sticky enough that it sticks together to form a crust.
  2. Form crust. Line the bottom of a 7” springform pan with parchment paper, and using about half of the chocolate nut crumble (around one loose cup), form a crust by pressing the crumble down onto the pan with your fingers until the base is fully covered. Let sit in the refrigerator.
  3. Make ice cream filling. Add coconut cream, cashews, vanilla flavoring, dates, and cinnamon to a high powered blender. Do not add cacao powder yet! If not using a high powered blender, I recommend that you soak the cashews in water for at least 30 minutes (preferably an hour) beforehand for ultimate creaminess. Blend until smooth.
  4. Pour out half of the ice cream mixture onto the chocolate nut crust (around 2 cups) and set in the freezer.
  5. Make the chocolate ice cream layer by adding the cacao powder to the leftover ice cream mix. Blend until combined. Set aside in the fridge. You need to wait for the vanilla layer to freeze a bit before adding the chocolate layer.
  6. Once the vanilla layer has set a bit in the freezer (around 10 to 15 minutes) add the leftover chocolate nut crumble to the top of the vanilla ice cream layer. If you’d like, you can set aside around 1/4 cup to use for the top of the cake as pictured.
  7. When the vanilla layer is firm enough, now go ahead and add the chocolate ice cream mixture on top and finish off by coating with the leftover 1/4 cup chocolate nut crumble.
  8. Place in the freezer overnight or for 4 to 6 hours until firm. To serve, let ice cream cake sit in room temperature for 10 to 15 minutes until soft enough to cut and serve. Cake must be kept in the freezer or it will melt.

Notes

  • Make sure you are using coconut CREAM and not coconut milk from a carton. Coconut milk from a carton is watered down and will not give the same creamy results. I use the blue can from Trader Joes but it will also work with the Whole Foods Coconut cream can.
  • No need to use ice cream maker – the results are creamy and smooth.
  • When immediately remove from freezer cake will be hard obviously but if you let it sit for a few minutes in room temperature it will get soft and smooth just like ice cream.

Keywords: ice cream cake, raw vegan, gluten free, paleo, dessert, healthy, oil free, sugar free, birthday cake, chocolate,

shares
Scroll To Top