Vegan Ice Cream Cake

This vegan ice cream cake is filled with layers of rich chocolate ice cream, sweet and sticky homemade hot fudge sauce, crunchy Sprouted Brown Rice Cacao Crisps, and soft vanilla ice cream. It is a healthier take on the classic Carvel’s ice cream cake and serves creamy bites of goodness with indulgent flavors.

Making an ice cream cake can feel daunting and frustrating, but with this recipe, gone are the days of running to the freezer to constantly check on a cake that ends up being a melted mess. This ultimate vegan ice cream cake recipe is just as good, if not better than, store-bought versions and requires only 7 ingredients.

Save this Vegan Ice Cream Cake recipe to your recipe book for a wholesomely delicious summer treat or any day of the year mouth-watering dessert that is easy to make!


Vegan Ice cream:
1 16-ounce container of vegan heavy cream (cold)
1 11-ounce can vegan sweetened condensed milk
1 Tbsp vanilla extract
1 tsp vanilla bean paste
1/2 cup (50 g) cocoa powder

Vegan Hot Fudge:
3/4 cup (35 g) One Degree Organics Sprouted Brown Rice Cacao Crisps
3/4 cup (180 mL) vegan heavy cream (hot)
3/4 cup (150 g) vegan chocolate chips
3 Tbsp golden syrup

1 batch vegan cream cheese frosting or vegan buttercream frosting
Vegan sprinkles, to decorate


Prep: Line an 8″ springform pan with parchment paper on both the bottom and the walls of the pan. This will make removing the ice cream cake once frozen seamless. Place a large bowl into the freezer to chill. This will be for the ice cream.

Make the hot fudge: Heat the vegan heavy cream until hot. Pour over the vegan chocolate chips in a small bowl. Let stand for 1 minute. Then whisk to melt the vegan chocolate into the heavy cream. Add in the golden syrup, and stir to combine. Measure out the One Degree Organics Sprouted Brown Rice Cacao Crisps in a separate bowl. Set both bowls aside as you make the vegan ice cream.

Make the base ice cream: Remove the large bowl from the freezer and pour the cold vegan heavy cream into it. Use a hand mixer and cream the vegan heavy cream until soft peaks form and it’s like vegan whipped cream (about 5 minutes). Pour in the vegan sweetened condensed milk, and use a silicone spatula to fold the sweetened condensed milk just until mixed into the heavy whipped cream. 

Divide: Pour half of the batter (about 420 g) into a separate bowl. 

Make the vanilla ice cream: Add the vanilla extract and vanilla bean paste to one bowl and use the hand mixer again to mix to combine. Set aside. 

Make the chocolate ice cream: To the remaining bowl, add the cocoa powder and use the hand mixer again to mix to combine. It will feel thicker than the vanilla ice cream- that’s totally fine!

Assemble the ice cream cake: Pour the chocolate ice cream batter into the bottom of the prepared springform pan. Then spread the cooled hot fudge on top, followed by a sprinkling of the One Degree Organics Sprouted Brown Rice Cacao Crisps. Then spread the vanilla ice cream on top of the crisps. 

Chill: Place the ice cream cake into the freezer to chill until completely frozen (about 4 hours or overnight).

When ready to frost: Keep the ice cream cake in the freezer while you make the frosting. Prepare the frosting according to instructions. If you’d like to decorate the cake with different frosting colors, set aside about 1 cup of frosting for a piped border and about 1/4 cup of frosting for writing. Color the frostings as you’d like here, and fill the piping bags and tips with the frostings.

Frost the cake: Remove the ice cream cake from the freezer and place onto a cake stand for ease. Carefully remove the springform pan wall, and peel off the parchment paper. Plate the ice cream cake, and coat the cake with the main frosting. Then decorate with the colored frostings as you’d like, followed by the sprinkles to finish!

Serve and enjoy! If not serving right away, freeze the cake once more. Then bring it out to sit at room temperature for 15-20 minutes before serving! Slice and enjoy!