vegan ice cream cake
Impress everyone with this Vegan Ice Cream Cake! Follow the steps and create this amazing dessert with Violife Cocospread! It will disappear in seconds!
![preparation time]()
Prep time3 hr 30 min![servings]()
Servings12
- 10.5 oz Violife Cocospread
- 10.5 oz vegan oat cookies
- 5 oz coconut oil, melted
- 35.270 oz Vegan vanilla ice cream
- 2.7 fl oz water
- Sprinkles of your choice
- Ice cream cones
- strawberry ice cream, to serve
- To make the cookie base, place the cookies in a blender and blitz. Add the coconut oil and mix well.
- Place the cookie mixture into the base of a lined 20cm springform pan and place it in the fridge for one hour to set.
- Remove the vanilla ice cream from the freezer and allow to soften. Using a spatula add the ice cream on top of the biscuit base and smoothen. Place back in the freezer to set for 3 hours or even overnight.
- To serve, allow the cake to sit at room temperature for 5 minutes, loosen the springform pan and serve on a plate.
- In a small bowl whisk Violife Cocospread with water until smooth and runny and drizzle over the cake to form an even layer, you can even let it drizzle over the sides as well.
- Decorate with scoops of strawberry ice cream, ice cream cones and sprinkles of your choice!
