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5 from 1 vote

Vegan Vanilla Raspberry Ice Cream Layer 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.
Prep Time15 minutes
Cook Time5 minutes
Course: Dessert
Cuisine: American
Keyword: vegan ice cream cake, cashew cream cake frozen vegan cake, vegan cashew cake
Servings: 8 servings
Author: Kaity Farrell

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.

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.