Vegan Ice Cream Cake
If you’ve never made a homemade vegan ice cream cake before, you’re in for a real treat! This dessert is fun to make, super customizable, and perfect for birthdays, summer parties, or anytime you want something cool and sweet. No ice cream maker needed—just pick up your favorite dairy-free pints, cookies or cake layers, and a few fun toppings.
We’ll walk you through each step so it’s simple and stress-free. You’ll also get tips to make your layers smooth, your cake easy to slice, and your toppings stay put. Whether you’re going for a classic cookies-and-cream combo (with the Oreo pie crust) or a colorful rainbow cake, it all starts with a few basics.
With just minutes of effort, your favorite flavors of store-bought, and a package of Oreos, you’ll have the best vegan ice cream cake ever. It’s the perfect vegan dessert to serve at any birthday, holiday, or event. Just be warned, you may never want to bake a vegan birthday cake again!
Let’s jump in and build a dessert that’s as fun to make as it is to eat!
Why You’ll Love This Recipe
This vegan ice cream cake is creamy, dreamy, and totally customizable. You can mix and match your favorite plant-based ice creams, cookies, and toppings. It’s easy to make ahead and perfect for birthdays, summer days, or just because!
- No Baking Required. Just layer, freeze, and enjoy. It’s the perfect treat for hot days or no-fuss desserts.
- Shockingly Delicious. Even non-vegans will be surprised by how rich and creamy it tastes. Plant-based ice creams have come a long way, and this cake proves it. One bite and no one’s asking, “Wait… this is vegan?”
- Super Easy to Make Ahead. Prep the day before, freeze overnight, and relax during the party.
- Great for Any Celebration. It’s a crowd-pleaser at birthday celebrations, outdoor BBQs, or summer parties. Everyone gets excited when they see an ice cream cake come out. Plus, it’s dairy-free so more people can enjoy it.
Key Ingredients and Substitutions in this Ice Cream Cake
Making a vegan ice cream cake is super simple when you’ve got the right ingredients. From creamy plant-based ice cream to crunchy crusts and tasty toppings, each part adds something special. Here are the must-haves and share easy swaps if you need them:
Vegan Ice Cream
Whether it’s made from oats, soy, coconut, pea protein, or any combination, everything goes here. Just make sure that you’re picking up a full pint (16 ounces) container. (You could also use dairy-free and egg-free gelato instead!)
Oreo-Style Cookies
Chocolate wafer cookies with a vanilla crème filling are the classic combination, but you have plenty of opportunities to add even more flavor to this layer! And yes, Oreos are vegan! You can also find other brands like Back to Nature. You’ll just blend these up with vegan butter in the food processor to create your delicious cake crust.
Vegan Butter
Since vegan butter becomes solid at cold temperatures, it acts as a binder here for the crust, while preventing the cookie layer from getting too soggy.
Chopped Peanuts
For a crunchy, salty contrast to the sweet and creamy ice cream, classic peanuts always satisfy. How about trying candied pecans or sweet walnuts? If you have a nut allergy, though, you can always swap them out for roasted pumpkin seeds, sunflower seeds, or simply more sandwich cookies.
Melted Chocolate
For aesthetics and flavor, you can’t top a generous drizzle of chocolate. This could be just straight up melted chocolate, vegan chocolate ganache, homemade magic shell, or even chocolate syrup.
Chocolate and Buttercream Frosting
Don’t leave your creation naked; frosting is a fun and easy way to make it look amazing. If you don’t want to make your own, you could take a shortcut here with store-bought vegan frosting too. Most flavors of Duncan Hines frosting are “accidentally” vegan, but always check labels to make sure.
Sprinkles
Add a dose of magic and happiness to your dairy-free ice cream cake by shaking on your favorite brand of vegan sprinkles! These days, there are lots of colorful sprinkles, sparkly sprinkles, and all sorts of fun-shaped sprinkles that are made without the dreaded confectioners glaze (which isn’t vegan). Yay, sprinkles!
Fun Flavor Combination Ideas
There are so many fun and festive ways to mix and match flavors in a vegan ice cream cake! You can go classic with cookies and cream or get creative with fruity layers, nutty swirls, or even breakfast-inspired combos. Here are our top favorite combinations:
- Cookie Monster: Cookie dough ice cream on the top and bottom, crunchy chocolate chip cookies, vanilla frosting. Top with whole, mini chocolate chip cookies, or Cookie Crisp Cereal pieces!
- Neapolitan: Strawberry ice cream, vanilla ice cream, chocolate sandwich cookies, and chocolate and vanilla buttercream frosting. Top with fresh strawberries and mini chocolate chips.
- Grasshopper: Mint chocolate chip ice cream, chocolate ice cream, mint-chocolate sandwich cookies, and dairy-free chocolate frosting.
- Chocolate-Covered Strawberry/Cherry: Chocolate ice cream, strawberry or cherry ice cream, double chocolate sandwich cookies, and chocolate frosting. Top with lots of melted dark chocolate and fresh strawberries or maraschino cherries.
- Breakfast for Dessert: Turn your ice cream cake into a morning-inspired treat with layers of maple pecan and cinnamon roll vegan ice cream, plus an optional swirl of coffee flavor for a brunchy twist. Use a crust made from crushed cinnamon cereal, graham crackers, or even some crumbled vegan banana cupcakes. Top it all off with a drizzle of maple syrup, candied pecans, or a sprinkle of cinnamon for that sweet, cozy breakfast vibe!
How To Make This Vegan Ice Cream Cake
Making a vegan ice cream cake is way easier than it looks! You’ll layer softened plant-based ice cream with a cookie or cake crust, then freeze it until firm. I’ll walk you through each step so it turns out smooth, tasty, and ready to impress.
Step 1: Prepare the Pan – Take the ice cream out of the freezer and allow it to thaw on the counter while you prepare the crust. Line a springform pan with parchment paper. Cut one piece of parchment to fit the bottom of the pan, and another strip to wrap around the sides.
Step 2: Blend the Cookies – In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
Step 3: Make the Crust – Evenly press the cookie mixture into a thin layer on the bottom of the pan using your hands. This will leave the sides of the cake exposed to showcase the layers. If you’re worried about the ice cream melting, you can also press the cookie mixture up the sides of the pan.
Step 4: Add the Ice Cream – Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie crust.
Step 5: Add Nuts – Evenly spread the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
Then, Step 6: Lay More Ice Cream -Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. If the cookie crust mixture on the sides reaches above the ice cream, trim the excess so it’s level with the cake.
Step 7: Cover and Freeze – Lay a piece of parchment paper over the top of the springform pan and press it tightly against the ice cream. Place the ice cream cake in the freezer and allow it to harden overnight or for at least 12 hours.
Step 8: Remove and Decorate – Remove the ice cream cake from the freezer, invert it onto a plate, and remove the springform pan. Flip the cake onto a serving plate or cake stand. Top the cake with any optional decorations. Serve immediately or return it to the freezer until ready to serve.
Top Tips for Making the Best Dairy-Free Ice Cream Cake
Serving dairy-free ice cream cake is easy with a few smart tricks! Here are our best tips for slicing it clean, keeping it from melting too fast, and making it look extra fun. Whether you’re hosting a party or saving leftovers, these ideas will help you serve it like a pro:
- Let It Soften Just Right – Make sure the ice cream has been “tempered” before adding it to the cake pan. That means slightly softened—not melted. Let it sit at room temp for about 10 minutes so it spreads smoothly.
- Press It Like You Mean It – Press the ice cream layers down firmly to remove any air bubbles. This gives you an even, polished look.
- Keep Cool and Carry On – Try to keep your kitchen chilly to avoid meltdowns—literally! If that’s tricky, take breaks between steps and pop the cake back in the freezer.
- Slice Like a Pro – For clean and easy slices, run your knife under hot water before cutting. Wipe the blade between cuts to keep things neat.
- Dress It Up Before the Big Chill – Add any toppings—like cookie crumbles, vegan sprinkles, or drizzles (like dairy-free caramel!)—before the final freeze. That way, everything sticks nicely and sets in place for a picture-perfect finish.
FAQs
Keep the cake in the pan to prevent any other items from bumping into it, cover with a layer of plastic wrap, and label clearly. It should keep in the freezer for up to 6 months.
When you’re ready to serve, transfer it to the fridge and let sit for 20 – 30 minutes before slicing so it’s not rock solid. Add any fresh fruits or final garnishes right before bringing it out to the table.
Return any uneaten pieces back to the freezer immediately so they don’t melt away!
There are many vegan ice cream brands available in stores, including Nada Moo!, Oatly, Ben & Jerry’s, So Delicious, Wicked Kitchen, and more! Check out our vegan ice cream guide for more recommendations.
Vegan ice cream can be a healthier alternative to traditional ice cream, as it often contains fewer saturated fats and cholesterol. However, it can still be high in sugar and calories, so moderation is key. Always check the ingredient list for added sugars and artificial ingredients to make the healthiest choice.
More Frozen Desserts to Try Next
If you’re looking for more delicious vegan desserts, you can also find amazing vegan bakeries and bakers who ship nationwide! Or, if you’re more of a frosty froyo fan, make sure to check out our guide to the best dairy-free frozen yogurts (plus recipes!)
If you make this vegan ice cream cake recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Ice Cream Cake
Equipment
Ingredients
- 2 1-pint containers vegan vanilla ice cream (or flavor of your choice)
- 2 1-pint containers vegan ice cream in a flavor other than vanilla (we recommend using the same flavor, but feel free to go wild and mix it up if you prefer)
- 1 14.3-ounce package Oreos (or nutter butters or other vegan cream filled sandwich cookies)
- ½ cup vegan butter, at room temperature
- 2 cups chopped peanuts, or another package of cookies that you can lay flat for the middle layer, divided
Instructions
- Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust.
- In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
- Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. To do so, cut one piece of parchment to the size of the bottom of the pan, and cut another strip to wrap around the sides.
- Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. (This will leave the sides of the cake exposed so you can see the layers, but if you’re worried about the ice cream melting, you can press the cookie mixture up the sides of the pan, too, for a crust that will keep the ice cream well contained while serving.)
- Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie mixture.
- Evenly spread 2 cups of the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
- Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. (If you added cookie mixture to the sides of your pan and there is any excess reaching above the sides of the ice cream, cut the excess away so the cookie mixture is level with the ice cream cake.) Lay a piece of parchment paper over the open top of the springform pan, and press the parchment against the ice cream until it’s tightly packed.
- Place the ice cream cake in the freezer and allow it to harden overnight or for at least 12 hours.
- Remove the ice cream cake from the freezer, invert it onto a plate, and undo the springform pan. Flip the cake onto a serving plate or cake stand.
- Top the cake with any of the optional decorations. Serve the cake immediately or return it to the freezer until you are ready to serve.
Video
Notes
- Make your cake well in advance of your party so you can simply enjoy the festivities. Keep it in the pan to prevent any other items from bumping into it, cover with a layer of plastic wrap, and label clearly. It should keep in the freezer for up to 6 months.
- When you’re ready to serve, transfer it to the fridge and let sit for 20 – 30 minutes before slicing so it’s not rock solid. Add any fresh fruits or final garnishes right before bringing it out to the table.
- Return any uneaten pieces back to the freezer immediately so they don’t melt away!
Nutrition
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Yesterday, I made this vegan ice cream cake using almonds instead of peanuts (I didn’t have any at home.) Let me tell you, it is incredibly tasty! My children could eat it nonstop all day long 🙂
My husband and I made this for my birthday and it was incredible! Everyone in my family loved it, they all kept saying, “You can’t even tell it’s dairy free!” The layers we used were original Oreos as the base, then Ben and Jerry’s dairy free chocolate brownie ice cream, then toffee Oreos as our center cookie, and vanilla coconut ice cream as our top. I am honestly the WORST at baking, cooking, or doing anything in the kitchen, but this turned out better than I could have ever imagined. The only tip I would give is to maybe chill the base layer of cookie because ours pulled apart some while spreading the first layer of ice cream. You couldn’t even tell though. Thank you so much for posting this recipe!
Hey Hannah! SO happy you tried this vegan ice cream cake and loved it as much as we do! It’s a total life hack for non-bakers, right? I can’t wait for my next opportunity to make it again. I want to try it with the vegan Ben & Jerry’s Phish Food ice cream, since that’s my absolute fave.
Vegan ice cream cake wow super cool!
Stop everything and make this cake!!! Seriously, it’s too good to miss. I made this for my hubby’s birthday and omg; perfection. I used to get ice cream cakes (store bought) for my birthdays, so this was a true win. I can’t get over how easy it is too!!
yummy ice cream cake that is vegan? This is SO FUN!
Yes, yes, yes! I can’t believe how easy this cake is to make and it’s just so pretty, too. Win, win!
Thanks for this detailed description how to make vegan Ice Cream Cake. This is ideal party dessert
This is exactly what I am looking and craving for! This is such a decadent ice cream cake! I can’t wait to try it 🙂
Thank you for this awesome ice cream cake recipe and the nutter butter idea. Huge hit with the family!
I’ve heard so many good things about this ice cream cake! So excited to try it!
This ice cream cake looks amazing! Such a great idea to use Oreos in it!
I’ve eaten this many times at Jolene’s house! Such a fantastic recipe!!
Finally a vegan recipe for ice cream cake! YUM!