It’s National ice cream day and although I love just digging into a pint like the best of ‘em I thought I would combine a favorite recipe on the blog (our vegan Tandy cakes) with some premium vegan ice cream for an amazing ice cream cake!
Our vegan peanut butter Tandy or Kandy cakes are perfect for this because not only do they have a perfect spongy cake layer, they are made in a sheet so you can literally make as big of an ice cream cake as you’d like! I used vanilla Oatly oat ice cream (I think the oat flavor is their best), but you could use any vegan chocolate or a peanut butter chocolate ice cream or even strawberry for a PB & J vibe! There’s so many choices to be honest.
The method is pretty easy once you’ve made the sheet of Tandy cakes. You can find that recipe here. Good thing is you’ll probably have a bunch of Tandy cakes left over for snacking! They’re addictive and dare I say better than the original? Heresy! Of course, you can use any vegan cake you’d like but I particularly like this one because it has a chocolate and peanut butter layer and also looks great when sliced.
I finished off this decadent dessert with a drizzle of my incredibly easy 3 ingredient hot fudge sauce (recipe here) and whipped cream and vegan chocolate sprinkles! It amps it up and makes a great presentation.
I used a metal loaf pan which worked great just line it with plastic wrap before placing the cake layers in as it will make it easy to remove. Another pro tip is to run warm water over the outside of the pan before taking the frozen cake out.
Easy Vegan Ice Cream Cake
It’s easy if you have cake otherwise, it’s a little harder.
Ingredients
- Vegan Tandy Cakes
Make a full batch (or use whatever vegan cake you’d like). Recipe here.
- Vegan Hot Fudge Sauce
Make a batch of my 3 ingredient hot fudge sauce or use store bought. Recipe here.
One pint or more of vegan ice cream (I used Oatly brand)
Whipped cream if desired
Vegan sprinkles if desired
Directions
- Bake the Tandy cakes and let cool completely and let a pint of ice cream soften for about 10 minutes at room temperature.
- Using a loaf pan, either eyeball how big each cake layer needs to be or what I did was turn the pan upside down and trace the outline with a knife in the chocolate on the Tandy cakes then cut two layers out that size.
- Line the loaf pan with plastic wrap. Place the first cake layer in chocolate side up.
- Spread the softened ice cream in an even layer over the first layer of cake. Add the second layer of cake.
- Using another piece of plastic wrap push the top cake layer down slightly to compress the layers (don’t push too hard!). Wrap loaf pan completely in plastic wrap and freeze for at least 3 hours or overnight.
- To release the cake, run warm water from the tap on the outside of the loaf pan for about 30 seconds then pull up the plastic wrap to release e cake.
- Either slice then top each serving with whipped cream and sprinkles or cover cake completely with these things then slice if you plan on serving the entire cake.
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