Make This: Vegan Ice Cream Cake Perfect for Summer

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By Aylin Erman, EcoSalon

Your inner child rejoices when it sees that the birthday party centerpiece is more than just two layers of light flour cake separated by a simple frosting. When an ice cream cake is served, the party gives you even more reason to celebrate.

There’s no escaping the fact that ice cream is incredibly decadent, dense, and heavy. But you can still satisfy your inner child and keep your figure slim with this vegan ice cream cake recipe.

The average slice of ice cream cake contains 240 calories, 9 grams of fat (5 of which are saturated), 34 grams of carbohydrates, 24 grams of sugar, 15 milligrams of cholesterol, and some 5 grams of protein. The nutritional benefits pale in comparison to the negative effects of the sugar, fat, and animal protein inherent in the dessert.

And sure, a dessert deserves to be sweet and rich, but it’s the source of the sugar, fat, and protein that makes the ice cream cake trigger more guilt than enjoyment. When substituted with vegan whole food ingredients, you can transform the ice cream cake into a dessert you are proud to eat.

This vegan ice cream cake recipe is colorful and holds the tastes of fruit, vanilla, and chocolate in each bite. The Newman-Os ( a healthier version of Oreos) layer is optional. But because the remainder of the cake is banana-based and light, the cookie layer is an acceptable compromise. Overall, this vegan ice cream cake recipe makes it easy to celebrate life with each bite.

Vegan Ice Cream Cake

Serves 8-10

Ingredients

8-10 Newman-Os

Raspberry Layer

2 bananas, peeled, chopped, and frozen

1 cup frozen raspberries

1 teaspoon vanilla extract

½ cup vegan milk (almond, rice, soy, or coconut)

Dash of sea salt

Vanilla Avocado Layer

2 bananas, peeled, chopped, and frozen

1 avocado

1 teaspoon vanilla extract

½ cup vegan milk (almond, rice, soy, or coconut)

Dash of sea salt

Chocolate Coffee Layer

2 bananas, peeled, chopped, and frozen

1/3 cup cocoa powder

¼ cup coffee, cooled

1 teaspoon vanilla extract

1/4 cup vegan milk (almond, rice, soy, or coconut)

Dash of sea salt

Directions

Place Newman-Os in a food processor and pulse until they resemble large crumbs. Line a cake dish with plastic wrap. Blend each layer separately in a food processor until smooth. Layer the bottom of the dish with the chocolate layer. Smooth the top with a spatula and then add the vanilla layer, smoothing its top as well. Add the raspberry layer last.

Top the raspberry layer evenly with the Newman-Os crumbs. Push down on the crumbs lightly so that they are firmly attached to the ice cream. Place the dish into the freezer for at least one hour, or until hardened. Flip the dish over to remove the final ice cream cake. Let the cake sit at room temperature for approximately 20 minutes before serving.

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