Fudgy Ice Cream Cake Vegan Recipe 385
FUDGY ICE CREAM CAKE [VEGAN!] RECIPE - (3.8/5)
Provided by á-4939
Number Of Ingredients 5
Steps:
- Preparation: Chocolate Ganache: Melt 2.5 cups dark chocolate or semisweet chocolate chips in 1 cup almond milk. I use a microwave-safe bowl to heat the milk, then gradually whisk in the chocolate. Keep returning to microwave for 6 seconds if the mixture cools too much. Add 1 teaspoon vanilla extract. Whisk until smooth and glossy. Cookie Crumbles: In a food processor, pulse a bag of Oreos into crumbs. Ice cream layers: Before spreading each ice cream layer, take the pints out of the fridge for about 5 to 10 minutes to soften at room temperature. The outside will melt while the core should still remain quite cold. Dump the pint into a bowl and stir vigorously with a spoon until the entire batch reaches the consistency of soft-serve ice cream. It should spread easily in your cake pan. Assembly: Start by pressing down a layer of cookie crumbles into your cake mold. Spread chocolate ice cream evenly over this layer . Cover with more cookie crumbs and place in freezer to harden. Spread vanilla ice cream over the cookie crumbs Return to freezer to harden. Pour ganache over vanilla layer. Return to freezer. Optional: Decorate with vegan whipped cream
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- Let the ice cream sit out on the countertop at room temperature for about 1/2 hour until it becomes soft, but not runny. (Time will vary depending on the temperature of your house and the size of the ice cream containers).
- Crush the graham crackers (or cookies) by putting them in a zip lock bag and hitting them with a wooden spoon until they are crumb size. You can also put them in a food processor and pulse them a few times until they are ground up.
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- You can either bake your cake in two small round cake pans OR in a 9x13 and cut it in three even rectangles.
- Once your cake is cooled, soften your ice cream for 10-15 minutes at room temp, or briefly in the microwave.
- FOR A ROUND CAKE: Lay down your first layer of chocolate cake on a serving plate or cake stand and top with half of the ice cream. Smooth with a spoon, trying to keep the layer even and smooth. Top with second layer of chocolate cake and press down gently. Top with other half of ice cream and "frost" the cake with it. You can either frost it all the way around or just on the top. It doesn't have to be perfect. Cover and freeze for at least 1 hour. Before slicing leave out for 20-30 minutes to soften.
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