Vegan Vanilla Raspberry Ice Cream Cake with Chocolate Coconut Milk Ganache

This decadent vegan ice cream cake is made with frozen layers of vanilla and raspberry cashew cream and covered with coconut milk chocolate ganache.

We’ve been on a homemade soy yogurt kick lately. After I tried thickening it by letting it sit in a coffee filter over a strainer {a trick I learned from my mama long ago} to remove most of the water content, I’m convinced it is like Greek yogurt, sour cream, or dare I say a cream cheese. I have a tutorial from a while ago on making homemade soy yogurt here. But removing the liquid is a must for me now and I think I will do an updated tutorial. You can do the same with your favorite store-bought yogurt to thicken it. Try to find an unsweetened plain variety. I think the brand Whole-Soy makes an unsweetened plain yogurt, not sure about nut milk yogurts though.

The same process can be applied to other non-dairy milk like almond milk or coconut milk. I use WestSoy unsweetened to make yogurt and in our porridge; it is made with only organic soybeans and filtered water, yet has a mild taste. We make homemade soy milk with only organic soybeans and water but it is very sharp tasting, and we only use it to make tofu. But that’s a story for another day. Let’s talk CAKE!

The “cheesy” or cultured flavor of the homemade yogurt got me thinking that it would be good in a cheesecake. I make raw cashew-coconut cheesecakes from time to time, and the yogurt addition does lend a subtle cultured/sour taste. I wanted to keep this one as a frozen cake, like a vegan ice cream cake.

A healthy topping of coconut milk ganache sent this cake into nirvana. I added fresh raspberries to 1/2 of the cake mix and alternated vanilla and raspberry layers. Then garnished with crushed raw pistachios and wild-harvested beach rose petals we picked and dried last summer.

If you want to keep this cake raw vegan, then you can omit the yogurt and add more soaked cashews and coconut cream. But for the ganache, you will have to use chocolate to get the right consistency. I use a 70% couverture organic heirloom chocolate. I suggest you use a nice organic chocolate bar that you like to eat on its own.

This cake would be a perfect {delicious and fancy} dessert for your New Year’s celebrations!

For more delicious vegan  desserts check out these recipes:

• Vegan Matcha Cocoa Cashew Cake with Hazelnut Cocoa Oat Cookie Crust
• Lemon Berries & Cream Slice Cake – Raw Vegan
• Vegan Chocolate Cake with Whipped Ganache Frosting
• Vegan Tahini and Dark Chocolate Scotcheroos
• Vegan Chocolate Chunk Cranberry Walnut Cookies
• Vegan Fudge Brownies

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Vegan Vanilla Raspberry Ice Cream Layer Cake with Chocolate Coconut Milk Ganache

Author: Kaity Farrell

This decadent vegan ice cream cake is made with frozen layers of vanilla and raspberry cashew cream and covered with coconut milk chocolate ganache.

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Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 8 servings

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Ingredients

Crust

• 2 pitted dates
• 1/3 cup raw walnuts
• 1/3 cup raw pecans

Filling

• 1/2 cup coconut cream *see notes
• 1/2 cup strained or thick unsweetened non-dairy yogurt *see notes
• 1 cup soaked raw cashews soak in cold water for 2 hours up to overnight
• 2 tablespoons fresh lemon juice
• Seeds scraped from a vanilla bean
• 1/2 cup maple syrup
• 1/3 cup fresh raspberries
• Topping
• 1/2 cup coconut milk
• 1/2 cup chopped dark chocolate I use 70% dark
• 2 tablespoons raw pistachios chopped
• 1 tablespoon dried rose petals

Instructions

Make Crust:

• In a food processor, process dates, and nuts until they form a paste.
• Spread mixture evenly into the bottom of one 8 inch spring-form pan or two 4 inch spring-form pans.

Make Filling:

• In a high-powered blender, blend all of the filling ingredients except the raspberries on high speed until velvety smooth and creamy.
• Remove 1/2 of the filling and set aside.
• Add raspberries to the remaining filling in blender and blend on high again until smooth, mixture will turn pink.

Assemble Cake:

• Pour fillings into the spring-form pan in alternating layers.
• Place cake into freezer and freeze until solid or overnight.

Make Ganache:

• Warm coconut milk in a saucepan on medium-low heat (do not boil). Turn off heat and add chopped chocolate. Whisk together until smooth. Let cool slightly for 10 minutes.
• Remove cake from freezer and remove the sides of the spring-form pan. Pour ganache over top of the cake and garnish with pistachios and rose petals.

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Notes

Coconut Cream: refrigerate coconut milk for 4 hours up to over night and the cream will separate out and come to the top, carefully spoon the cream off the top)

Vegan Yogurt: Place yogurt in a coffee filter over a strainer for at-least 1 hour and up to 6 hours in the refrigerator to remove liquid and create a thick Greek style yogurt

Keep uneaten cake in the freezer covered for up to 1 week. You can also keep in the fridge for a softer cake for up to 3 days.

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Course: Dessert

Cuisine: American

Keyword: vegan ice cream cake, cashew cream cake frozen vegan cake, vegan cashew cake

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