Vegan chocolate ice cream cake is the dessert equivalent of a smug overachiever—dairy-free, rich, and way too delicious to ignore. It’s proof that indulgence doesn’t have to come with a side of guilt or a lactose hangover. You’re getting creamy, chocolatey layers that scream decadence, all while being free of dairy drama. It’s the ultimate crowd-pleaser for birthdays, celebrations, or just proving to your carnivorous friends that vegan treats can be life-changing. Let’s dive into this icy, fudgy masterpiece that might just make you reconsider every other dessert you’ve ever loved.

Vegan Chocolate Ice Cream Cake

moka coffee pot

A luscious vegan chocolate ice cream cake that’s creamy, chocolate-rich, and dairy-free. Perfect for celebrations or casual indulgence.

Print Recipe

Prep Time 30

Total Time 30

Servings 12 servings

Calories 320 kcal

Ingredients

Crust

2 cups vegan chocolate cookies crushed
4 tbsp coconut oil melted

Ice Cream Layers

4 cups vegan chocolate ice cream softened slightly
2 cups vegan vanilla ice cream softened slightly

Chocolate Ganache

1 cup dark chocolate chips dairy-free
1/2 cup coconut milk full-fat

Garnish (Optional)

Shaved dark chocolate or cocoa nibs
Fresh berries

Instructions

Step 1: Prepare the Crust
Combine crushed cookies and melted coconut oil in a mixing bowl. Mix until evenly coated.
Press the mixture into the bottom of a springform pan to form a compact crust. Freeze for 15 minutes.
Step 2: Layer the Ice Cream
Spread half of the chocolate ice cream evenly over the crust. Freeze for 20 minutes.
Add the vanilla ice cream layer on top. Smooth it out with an offset spatula and freeze for 30 minutes.
Finish with the remaining chocolate ice cream. Smooth and freeze for 4 hours or until firm.
Step 3: Make the Ganache
Heat coconut milk until it begins to steam. Pour it over the chocolate chips in a bowl.
Let sit for 2 minutes, then whisk until smooth. Cool slightly.
Step 4: Assemble and Decorate
Remove the cake from the freezer and release it from the pan.
Pour the ganache over the top, letting it drip down the sides.
Garnish with shaved chocolate or berries, if desired.

Notes

Nutritional Information (Per Serving)

Calories: 320
Total Fat: 18g
Saturated Fat: 12g
Carbohydrates: 36g
Fiber: 4g
Protein: 4g

Vitamins & Minerals (Per Serving)

Vitamin D: 2%
Calcium: 4%
Iron: 15%
Potassium: 6%
Magnesium: 8%

Additional Notes/Tips

For firmer slices, freeze the cake for 10 minutes before serving.
Experiment with flavored vegan ice creams for unique layers.
Add crushed nuts to the crust for extra crunch.

Vegan Chocolate Ice Cream Cake