There’s something about an ice cream cake that takes you back to your childhood. For my husband Eric, it’s a flashback of taking his first bite of that cake and thinking it’s the greatest thing since sliced bread. Almost every year I purchase a Carvel ice cream cake for his birthday, but this year I made him one. The one thing that my husband wishes for in a Carvel cake is a layer of actual cake. A soft spongy texture fused with ice cream to create a combination of pure yumminess. Although my husband is an omnivore he enjoys vegan dishes. In fact he’s always looking for creative vegan recipes to make. I guess you can call him a flexitarian. My husband loves to cook (reason #1 why I married him) and let me tell you his food is amazing. When I started a plant-based diet he researched vegan recipes and loved experimenting with a variety of dishes. Every evening my husband watches me enjoy his dinners, so for his birthday I wanted to do the same … but with dessert.
- 1 yellow cake mix (You can make your own, but I opted for Cherrybrook Kitchen. It has natural ingredients and the cakes turn out perfect.)
- 1 pint of dairy-free chocolate ice cream
- 1 pint of dairy-free vanilla ice cream
- ¼ container of organic chocolate syrup (Look for syrup without milk.)
- 15 Newman-O’s cookies
- 3 cups of powdered sugar
- ½ cup of softened vegan butter (Earth Balance)
- ½ cup of soymilk
- 1 teaspoon of vanilla
1. Follow the cake mix instructions using an 8-10” cake pan.
2. Cool cake for an hour.
3. Cut cake in half. Save the other half for the next day.
4. Take plastic wrap and cover a cake pan. Make sure there’s extra plastic wrap over the pan.
5. Place half of the cake in the pan.
6. Take out chocolate ice cream and let it soften for about 15 minutes. Spread ice cream over cake. Freeze for 2-3 hours.
7. Now let’s make the crunchies. Scrape the cream from Newman-O’s cookies, so the crunchies don’t become soggy in the cake.
8. Pulse the cookies 1-2 times in a food processor until it looks coarsely-chopped.
9. Add about ¼ container of chocolate syrup. Pulse 1-2 times until the crunchies forms into clumps. Don’t overdo the syrup, because it can turn your crunchies into fudge.
10. Take the cake out of the freezer and layer with crunchies.
11. Put the cake back in the freezer for about 30 minutes.
12. Take out vanilla ice cream and let it soften for about 15 minutes. Spread ice cream over cake. Freeze for 2-3 hours.
13. Place the other half of the cake on top of the pan. Freeze overnight.
14. For the frosting – add powdered sugar, butter, soymilk, and vanilla and blend until creamy. You may need to place the frosting in the fridge so it becomes thicker.
15. Turn the cake upside down on a piece of cardboard. I cut the cardboard in a circle and taped wax paper to it.
16. Start frosting your cake and then place the cake back in the freezer for about 30 minutes.
17. Decorate your cake.
18. Time to sing “Happy Birthday!”