Easy Vegan Ice Cream Cake

As fall is coming in it seems to be the perfect time for ice cream cake! I know it might not seem like it’s in season but it’s comforting and delicious, so the time is always right.

For your shopping list, so you know how much you need of everything to prepare. See below this list for the breakdown and recipe

1 cup rolled oats (gluten-free)
5-7 tbsp of liquid sweetener
1/2 cup, 1/3 cup and 2 tbsp natural peanut butter
4 tbsp cocoa powder
1/2 cup vegan chocolate chips
1-2 tsp non-dairy milk
1 cup vegan ice cream (don’t commit to this number because you may end up needing more)
1/2 tsp salt


For the base: 4 tbsp cocoa powder
1/3 cup and 2 tbsp natural peanut butter
1/2 tsp salt
1 cup rolled oats
4-5 tbsp water (add as needed, but don’t overdo)
4-5 tbsp liquid sweetener
Add in 2-3 tbsp vegan brown sugar if you want the base to be sweeter

For the middle layer: 1/2 cup natural peanut butter
1-2 tbsp liquid sweetener
1/4 cup vegan chocolate chips

For the top: 1 cup vegan ice cream (I used So Delicious Vanilla soy ice cream because it comes it a big container so it’s a bit cheaper and I love the taste, use whatever kind you like)
1/4 cup vegan chocolate chips
1-2 tsp non-dairy milk


Line a 9 inch cake pan with parchment paper.

Blend the oats in a food processor until they form a flour. It doesn’t need to be fine. You can remove them and put them in a bowl, or complete this process in the food processor. It is tough to mix by hand, so you’re warned. Add in the rest of the base ingredients and process (or stir) until it comes together. You will need to stop the processor to scrape the sides. The base does not need to be smooth, but make sure the ingredients come together.

Press the into the cake pan, making sure it spread outs to the sides and is as even as you can get it. Place this in the freezer for a couple minutes while you prepare the next layer.

In a bowl, mix the peanut butter, sweetener and chocolates chips (as listed for the middle layer) until they are combined. Pour and spread this over the base layer and freeze for around 20 minutes.

A couple minutes before you remove the cake so far pull out the ice cream and let it softens for a bit before you use it. Measure out one cup, or simply spread it onto the cake from the tub. Spread it and smooth it onto the cake as best as you can but don’t worry about making it perfect because you will decorate over top.

Let this freeze for 20 minutes, and at that point, melt  the remaining 1/4 cup chocolate chips in the microwave, heating for 20 seconds, removing and stirring, then heating again for 15 seconds, then remove, add the milk and stir. If it still isn’t melted heat again for another 10 seconds. Drizzle this on top of the cake or decorate how you like. I like to make a chocolate circle around the cake because it covers up any cracks.

You can freeze until use, or serve but you need to keep it mind that is needs to sit out before you serve.

4 thoughts on “Easy Vegan Ice Cream Cake

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