Are you looking for an amazing vegan ice cream cake recipe that will have your guests begging for more? Look no further! We have the best vegan ice cream cake recipes around, and you will be sure to impress your friends with these delicious and easy to make vegan ice cream cakes. Our recipes are full of flavor and perfect for any special occasion.
Vegan Ice Cream Cake with Fruit Topping
Ingredients:
- 1 pint vegan ice cream, softened
- 1/2 cup vegan whipped topping
- 1/2 cup vegan cookie crumbs
- 1/2 cup vegan chocolate chips
- 1/4 cup chopped fresh fruit, such as strawberries, blueberries, raspberries, etc.
Instructions:
- Spread the softened ice cream in an 8-inch round cake pan.
- Top with the vegan whipped topping and sprinkle with cookie crumbs.
- Sprinkle with vegan chocolate chips.
- Top with fresh fruit.
- Place in the freezer for at least two hours.
- Remove from the freezer and slice into wedges.
- Serve immediately.
Nutritional Information:
This vegan ice cream cake contains approximately 320 calories per serving, 13 grams of fat, and 18 grams of sugar.
Tips:
- Be sure to use softened vegan ice cream for the best results.
- If you don’t have vegan whipped topping, you can substitute with vegan cream cheese.
- For a quicker version of this recipe, use a store-bought vegan ice cream cake.
Notes:
This vegan ice cream cake is best served immediately after it has been removed from the freezer. If you are not serving it right away, make sure to cover it tightly with plastic wrap.
Serving Suggestions:
This vegan ice cream cake is delicious served with fresh fruit, vegan caramel sauce, or vegan chocolate sauce.
Frequently Asked Questions:
- Can I make this vegan ice cream cake in advance?
Yes, this vegan ice cream cake can be made up to two days in advance. Just make sure to cover it tightly with plastic wrap and store it in the freezer until you are ready to serve it. - Can I use a different type of vegan ice cream?
Yes, you can use any type of vegan ice cream for this recipe. We recommend using a vanilla or chocolate vegan ice cream for the best results.
Vegan Peanut Butter Ice Cream Cake
Ingredients:
- 1 pint vegan ice cream, softened
- 1/2 cup vegan whipped topping
- 1/2 cup vegan cookie crumbs
- 1/2 cup vegan peanut butter chips
- 1/4 cup chopped peanuts
Instructions:
- Spread the softened ice cream in an 8-inch round cake pan.
- Top with the vegan whipped topping and sprinkle with cookie crumbs.
- Sprinkle with vegan peanut butter chips.
- Top with chopped peanuts.
- Place in the freezer for at least two hours.
- Remove from the freezer and slice into wedges.
- Serve immediately.
Nutritional Information:
This vegan ice cream cake contains approximately 330 calories per serving, 14 grams of fat, and 18 grams of sugar.
Tips:
- Be sure to use softened vegan ice cream for the best results.
- If you don’t have vegan whipped topping, you can substitute with vegan cream cheese.
- For a quicker version of this recipe, use a store-bought vegan ice cream cake.
Notes:
This vegan ice cream cake is best served immediately after it has been removed from the freezer. If you are not serving it right away, make sure to cover it tightly with plastic wrap.
Serving Suggestions:
This vegan ice cream cake is delicious served with fresh fruit, vegan caramel sauce, or vegan chocolate sauce.
Frequently Asked Questions:
- Can I make this vegan ice cream cake in advance?
Yes, this vegan ice cream cake can be made up to two days in advance. Just make sure to cover it tightly with plastic wrap and store it in the freezer until you are ready to serve it. - Can I use a different type of vegan ice cream?
Yes, you can use any type of vegan ice cream for this recipe. We recommend using a peanut butter or chocolate vegan ice cream for the best results.