Description
A rich and refreshing homemade ice cream cake made with layers of vegan chocolate cake, pistachio gelato, salted caramel ice cream, and raspberry sorbet, topped with fresh raspberries. Perfect for celebrations and fully customizable with dietary-friendly options.
Ingredients
Scale
- 1 vegan chocolate cake (loaf-sized, baked and cooled)
- 1 pint pistachio gelato
- 1 pint salted caramel ice cream
- 1 pint raspberry sorbet
- 6 ounces fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan and prepare the vegan chocolate cake batter. Pour into the pan and bake for 18–22 minutes. Cool completely.
- Once cooled, level the cake if necessary. Line the loaf pan with parchment paper and return the cake to the pan. Freeze for 3 hours.
- Soften the pistachio gelato until spreadable, then spread evenly over the cake layer. Freeze for 4 hours.
- Repeat the process with the salted caramel ice cream and freeze again for 4 hours.
- Top with raspberry sorbet, smooth out, and arrange fresh raspberries on top. Cover and freeze overnight.
- Before serving, let sit at room temperature for 5 minutes. Flip the cake out of the pan, slice, and serve with optional garnishes.
Notes
- Ensure each ice cream layer is completely frozen before adding the next.
- Customize flavors based on preference or dietary needs.
- Wrap leftovers tightly to prevent freezer burn.
- Prep Time: 30 minutes (plus freezing time)
- Cook Time: 22 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: ice cream cake, vegan dessert, chocolate cake, frozen cake, birthday cake, raspberry sorbet, pistachio gelato, dairy-free dessert