Go Back

Vegan Strawberry Ice Cream Cake

moka coffee pot
A refreshing vegan strawberry ice cream cake that’s fruity, creamy, and utterly irresistible. Perfect for summer parties or guilt-free indulgence.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 slices
Calories 290 kcal

Ingredients
  

Crust

  • 2 cups vegan graham crackers crushed
  • 5 tbsp coconut oil melted

Strawberry Layer

  • 4 cups vegan strawberry ice cream softened slightly
  • 1 ½ cups fresh strawberries chopped

Whipped Cream Layer

  • 1 cup vegan whipped cream store-bought or homemade

Garnish (Optional)

  • Fresh strawberries halved
  • Mint leaves

Instructions
 

  • Step 1: Make the Crust
  • Mix crushed graham crackers and melted coconut oil in a bowl until combined.
  • Press the mixture into the bottom of the springform pan lined with parchment paper. Freeze for 15 minutes.
  • Step 2: Prepare the Strawberry Layer
  • Spread half of the softened strawberry ice cream over the crust.
  • Add a layer of chopped strawberries for texture.
  • Spread the remaining ice cream over the strawberries. Smooth the top and freeze for 4 hours.
  • Step 3: Add Whipped Cream
  • Spread the vegan whipped cream evenly over the frozen strawberry layer.
  • Decorate with fresh strawberries and mint leaves for a pop of color.
  • Step 4: Final Freeze
  • Freeze the entire cake for 1–2 more hours to set completely.

Notes

Nutritional Information (Per Serving)

Calories: 290
Total Fat: 14g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 3g
Protein: 3g

Vitamins & Minerals (Per Serving)

Vitamin C: 20%
Calcium: 6%
Iron: 10%
Potassium: 8%
Folate: 12%

Additional Notes/Tips

  • Soften the ice cream slightly for easier spreading.
  • Add a splash of vanilla extract to the whipped cream for extra flavor.
  • Chill your knife before slicing for cleaner cuts.