You are going to love this vegan mint ice cream cake! It has the most delicious sweet and creamy vanilla ice cream topping with a delectable mint crunch crust. This dairy-free dessert is perfect to serve at birthdays or any special occasion.
Table of Contents
Why you will love this recipe:
- This cake has the most incredible flavour! The combination of vanilla and mint blend perfectly to give this cake the best taste.
- This cake is surprisingly easy to make and stores well in the freezer for easy dessert leftovers.
- It's made with real, whole food ingredients so is a healthy alternative to most store bought ice cream cakes.
- Besides being vegan this ice cream cake is also dairy-free, paleo, refined sugar free, and gluten-free.
- This is a no bake dessert that is great to serve any time of year but it's especially great to eat in the summer time since it's so refreshing.
- It's fancy enough to serve to guests, but simple enough to make anytime.
If you like frozen desserts you will also love my vegan strawberry vanilla popsicles and chocolate avocado popsicles.
Ingredients and substitutions:
- Raw cashews - these help create the perfect crunchy base for the cake.
- Sunflower seeds - these are combined with the cashews to make the base layer for this cake. Be sure to use raw sunflower seeds and not roasted sunflower seeds.
- Shredded coconut - this is also used in the base of the cake to help give it the perfect texture.
- Mint leaves - these are key to give this cake the most incredible minty flavour.
- Full fat coconut milk - this gives this dairy free ice cream cake its rich creamy flavour, without the dairy. Be sure to use full fat coconut milk and not light coconut milk which is too watery.
- Coconut butter or coconut manna - another key ingredient for the ice cream layer to keep this cake vegan and dairy free, yet give it a rich and creamy texture.
- Maple syrup - to give this cake the perfect amount of sweetness while keeping it refined sugar free. If you aren't vegan you can also use honey.
- Vanilla extract - to give the ice cream layer its vanilla flavour.
- Sea salt - to help contrast all the flavours of this mint cake.
How to make (step-by-step):
Step one:
To make the crust, in your food processor combine the cashews, sunflower seeds, shredded coconut and mint leaves and process the ingredients until they are your desired texture.
Step two:
Transfer the crust ingredients to a large bowl and add the coconut oil and honey and stir well to combine.
Step three:
Transfer the ingredients to a round cake pan and press the ingredients down to form a flat, even layer.
Step four:
Place the pan in the freezer for 2 hours to harden the crust.
Step five:
To make the ice cream layer, place a medium pot or saucepan on the stove on low heat and add all of the ice cream ingredients and let them heat until melted, stirring frequently.
Step six:
After the crust has hardened, pour the melted ice cream ingredients on top of the mint crust and spread evenly until smooth.
Step seven:
Place the pan back in the freezer for another 2 hours to harden the ice cream layer.
Step eight:
When you are ready to serve, take the cake out of the freezer and cut it into desired sized pieces.
Tips:
- Take this cake out of the freezer 10-15 minutes before you want to eat it to allow it to soften slightly to make it easier to cut into pieces.
- If you want to turn this recipe into ice cream bars, simply use a square pan instead of a round pan and cut the cake into squares instead of slices.
How to store:
Store this cake in the freezer for up to 2 weeks.
Frequently asked questions:
If you can't have cashews I would use almonds instead.
The ice cream layer can be made in a blender, but you will need a food processor to make the crust.
Other dessert recipes you will love:
- Dairy Free Blueberry Cheesecake
- Healthy Blueberry Raspberry Cobbler
- Dairy Free Lemon and Vanilla Cheesecake
- Vegan Turtle Cookie Bars
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Recipe
Vegan Mint Ice Cream Cake
Equipment
- Round cake pan
- Pot or saucepan
Ingredients
Mint Crust Ingredients
- 2 cups cashews
- 1 cup sunflower seeds
- 1 cup shredded coconut
- 30 mint leaves
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup (or honey if you aren't vegan)
Vanilla Ice Cream Layer Ingredients
- 3 cups full fat coconut milk
- 1 cup coconut butter or manna
- 1/2 cup coconut oil
- 1/3 cup maple syrup (or honey if you aren't vegan)
- 1 tablespoon vanilla extract
- pinch sea salt
Instructions
Mint Crust Instructions
- In your food processor combine the cashews, sunflower seeds, shredded coconut and mint leaves and process the ingredients until they are your desired texture.
- Transfer the ingredients to a large bowl and add the coconut oil and honey and stir well to combine.
- Transfer the ingredients to a round cake pan and press the ingredients down to form a flat, even layer.
- Place the pan in the freezer for 2 hours.
Vanilla Ice Cream Layer Instructions
- Place a medium pot on the stove on low heat and add all of the ingredients and let them heat until melted, stirring frequently.
- Pour this layer on top of the mint crust and spread evenly until smooth.
- Place the pan back in the freezer for another 2 hours.
- When you are ready to serve, take the cake out of the freezer and cut it into desired sized pieces.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Take the cake out of the freezer 10-15 minutes before serving to make it easier to cut.
- Store this cake in the freezer.
Casey Markee
Looks delicious, you had me at ice cream!
Holley Marth
LOVE LOVE LOVE the fresh flowers on this cake