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–+ servings
Delicious vegan ice cream cake recipe.
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4.34 from 3 votes

Vegan Ice Cream Cake (Gluten-free, Paleo)

A creamy, fudgy, decadent vegan ice cream cake recipe. Layers of coconut cream ice cream, hot fudge and caramel on a "fauxreo" chocolate crust, topped with fluffy coconut whipped cream. It's made with wholesome ingredients and free from gluten, grains, refined sugar, and dairy. Vegan, paleo, and gluten-free as always!
Prep Time15 mins
Cook Time55 mins
Course: Dessert
Keyword: dairy-free, dairy-free ice cream cake, gluten-free, grain-free dessert, healthy ice cream cake, paleo, paleo ice cream cake recipe, vegan, vegan ice cream cake recipe
Servings: 16
Calories: 772kcal

Equipment

  • Food Processor

Ingredients

Ice Cream

  • 2 cups coconut milk canned, full fat
  • 1/3 cup pure maple syrup
  • 1 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Fudge

  • 1 cup coconut cream white hardened cream top only
  • 1/4 cup cacao butter
  • 3/4 cup cacao powder
  • 1 cup coconut sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pure vanilla extract

Caramel

  • 1 cup coconut cream hardened cream top only
  • 1 cup + 2 tablespoons sugar
  • 1/2 teaspoon salt

Coconut Whipped Cream

  • 2-3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 13.5 oz can chilled coconut milk hardened white cream only

Chocolate "fauxreo" crust

  • 1 cup pecans or hazelnuts raw
  • 1 1/4 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup cacao powder
  • 2 tablespoons coconut oil melted and cooled
  • 1 tablespoon nut butter of choice I used cashew butter
  • 1/4 teaspoon salt
  • 1 tablespoon coconut flour

Instructions

Ice Cream

  • Pour coconut milk, maple syrup, salt, and vanilla into a large bowl.
  • Whisk until combined.
  • Transfer to an ice-cream maker and churn according to manufacturer's instructions (mine took about 28 minutes).
  • Pour and spread onto prepared crust and chill for a few hours until firm.

Crust

  • Put all crust ingredients into the bowl of food processor.
  • Pulse until ingredients are well combined* (see notes below)
  • Pour mixture into an 8x8 baking dish, pressing it down with a rubber spatula or your hands.
  • Chill in the fridge or freezer while you prepare the rest of the ice cream cake.

Fudge

  • Melt together coconut cream and cacao butter together in a medium sauce pan over medium heat. Before fully melted, add in cacao powder and whisk together.
  • Continue to melt the three ingridients together for a few minutes.
  • Then add in sugar and salt and continue whisking until the mixture begins to bubble (about 5 minutes).
  • Remove from the heat and whisk in vanilla extract.
  • Let cool at room temperature until ready to use.

Caramel

  • Place all ingredients in a medium sized sauce pan and melt together over medium high heat, stirring frequently until mixture starts to boil/bubble (about 6-8 minutes or so).
  • Once the mixture starts bubbling, continue to stir CONSTANTLY until mixture thickens significantly (about 5-10 minutes)
  • Remove from heat and let cool at room temperature until ready to use.

Coconut Whipped Cream

  • 10 minutes before whipping, place bowl in the freezer to chill.
  • When ready, remove bowl from freezer, and pour in chilled coconut milk (hardened white cream only not the liquid).
  • Whip for about 30 seconds then add in optional flavorings like vanilla extract and/or sweetener of your choice
  • Continue whipping until light and fluffy -about 1-2 more minutes.

Assembly

  • First, make your ice cream according to manufacturers instructions in your ice cream maker (mine took about 25 minutes).
  • While your ice cream is churning, make your crust. Chill it in the freezer until ice cream is done. When ice cream is finished churning, pour mixture into prepared baking dish and freeze for a few hours until set.
  • While the ice cream is chilling, make fudge and caramel. Reserve both at room temperature to cool while ice cream is chilling.
  • Remove ice cream from freezer and pour caramel over it evenly, reserving some to drizze on top. Return to freezer for about 20 minutes until set.
  • Next spread cooled hot fudge mixture over ice cream cake, reserving some to drizzle on top. Return to freezer while you whip coconut cream.
  • Remove ice cream pan from freezer and thaw for about 10-20 minutes in the refridgerator or 5-10 minutes on the counter.
  • Right before serving, top with prepared coconut whipped cream and reserved caramel and hot fudge sauces.

Notes

Be careful not to over-process crust mixture because nuts can make the mixture too oily. 

Nutrition

Calories: 772kcal