Vegan Ice Cream Cake Recipe
Prep time
Total time
Layers of ice cream, cookies, brownies and chocolate, create this frozen vegan dessert that's easy to make, vegan and delicious. Make it ahead of time so you're ready for last-minute summer treat, or equipped to feed a crowd.
Recipe type: Dessert
Cuisine: American
Serves: 4 mason jars
  1. Bake yourself some chocolate chip cookies, and let them cool. In a mason jar of your choosing crumble the cookies, and press them to the bottom to make a crust or cake "bottom".
  2. Make some chocolate sauce or favourite frosting/icing. Spread on onto of your cake crust, covering completely. The thickness of this is really up to you. be as skimpy or as liberal as you wish.
  3. Buy your favourite non-dairy ice cream. I like to use something without soy like Luna and Larry's because they use coconut mylk and all natural ingredients! Plus... it tastes amazing! Anywhooo, spread a layer of ice cream on top of the cookie and icing cake floor. Again any thickness you desire, but I personally believe that this should be a nice huge thick layer!!
  4. After you do this, put it in the freezer for 15 -30 minutes so that the layers become nice and hard.
  5. The last component is a brownie layer. Now, you can use raw brownies or cooked brownies, it is really up to you. Use whatever brownie you wish and press brownie crumbles down on top of the ice cream.
  6. Repeat with all your components in any order you wish ending with ice creams as your top layer, but having some cookie, and brown leftover.
  7. Lick the bowl where your icing or chocolate sauce was...
  8. Top the ice cream cake with a garnish of cookie crumbles and brownie bits. This will give it a beautiful, rich, posh look. I like to ensure that all my desserts are expertly decorated ;)
  9. Place in the freezer for another 30 minutes until hard.
  10. Serve with a ribbon or on it's own at parties, or enjoy with a glass of wine and your favourite flick!
Recipe by The Edgy Veg at