Instant Ice Cream Cake – DIY Vegan

November 17th, 2015 · Lisa · DIY Vegan, gluten-free, Recipes, Sweet · Comments

I am still playing with the recipes from DIY Vegan to create some brand new delights. This week, I’ve got something sweet to share.

Now that the red cups are out and in Canada the carols are streaming from the speakers in every store (hopefully South of the border you’re getting a tiny break until after Thanksgiving) I’m starting to think about the holidays.

This year I will be hanging out at my house more than usual – that’s what tends to happen when you have a new baby. I will probably be playing host more often than I’m used to which means I need to have something to offer guests when they stop by. But I mentioned I have a tiny baby, right? So it has to be something super simple that can be made ahead and will last until it’s needed.

I pulled out my copy of DIY Vegan and came up with this amazing Instant Ice Cream Cake. Amazing because it has fudgey, chocolate-cake like layers, surrounding an incredible vanilla ice cream centre and is coated in layers of rich, chocolate ice cream. I topped it off with drizzles of melted chocolate and some cookie crumbs.

Beyond the flavours, this cake is ideal because you slice it like a loaf meaning you can stretch it out to serve lots of guests or cut off a couple of pieces and then wrap it up for another visit. So versatile! And if you happen to already have lots of ice cream on hand, it can come together in mere minutes.

Plus…it looks impressive.


Ice Cream Cake – DIY Vegan


  • 1 recipe ice cream sandwiches (pg. 229 DIY Vegan)
  • 1 recipe chocolate ice cream (pg. 63 DIY Vegan)
  • 3 TBSP non-dairy chocolate chips, melted (optional)
  • 2 TBSP leftover crumbs from ice cream sandwiches (optional)


  1. Line a loaf pan with plastic wrap.
  2. Remove the chocolate ice cream from the freezer to soften until it is spreadable (about 40 minutes). Spread 1/3 of the chocolate ice cream to line the bottom of the loaf pan.
  3. Place the ice cream sandwiches side by side to fill the centre of the loaf pan.
  4. Use the remaining chocolate ice cream to fill the sides and top of the loaf pan. Fold the plastic wrap over the top of the cake to cover.
  5. Place the loaf pan in the freezer to firm the ice cream before serving, at least 2 hours.
  6. Optional toppings can be added when you're ready to slice and serve.

If you’d like to come by and hold a baby, I’d be happy to go have a shower, afterward I promise to serve you a delicious slice.


  1. Posted November 18, 2015 at 2:06 am

    All I want in the hold world is to come over and hold your baby while you shower. x

    • Lisa
      Posted November 30, 2015 at 7:38 pm

      Looking forward to it in May.

  2. Posted November 19, 2015 at 5:58 pm

    Holy schnikes, this looks so impressive! I think I might be too big of a wimp to eat ice cream cake in the late fall, but come summer, I’m gonna be all over this!

    • Lisa
      Posted November 30, 2015 at 7:38 pm

      It is so easy. I hope you enjoy it summer of 2016. xo

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