Introduction

This indulgent ice cream cake combines layers of moist vegan chocolate cake with creamy pistachio gelato, salted caramel ice cream, and raspberry sorbet. Fresh raspberries add a bright, tart finish to this show-stopping frozen dessert that’s perfect for special occasions or a decadent treat.

The image shows several slices of a layered dessert on white scalloped plates set on a white marbled surface. Each slice has four layers: a bottom dark brown chocolate cake layer, a light green creamy layer above it, followed by an orange creamy layer, and topped with a bright red layer. Fresh red raspberries are placed along the top red layer, adding texture and color contrast. Each plate has a vintage silver spoon next to the dessert slice. The lighting is bright, highlighting the smooth texture of the creamy layers and the frosty raspberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ recipe Vegan Chocolate Cake
1 pint Pistachio Gelato*
1 pint Salted Caramel Ice Cream*
1 pint Raspberry Sorbet*
6 ounces fresh raspberries

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×5” loaf pan.
Step 2: Prepare the vegan chocolate cake batter according to your recipe directions. Pour the batter into the prepared pan and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
Step 3: Run a knife around the edges of the pan and carefully flip the pan onto a work surface to release the cake. If desired, slice off the domed part of the cake with a sharp serrated knife to create a flat top. Clean and lightly grease the loaf pan, then line it with parchment paper. Place the cake back into the pan and freeze for at least 3 hours.
Step 4: When ready to add the ice cream layers, soften one pint of ice cream or gelato at room temperature until spreadable. Scoop it into a bowl, stir to smooth, then spread evenly over the cake layer. Freeze for 4 hours before adding the next layer.
Step 5: Repeat this process with the remaining two ice cream flavors, freezing 4 hours between each layer.
Step 6: After the final ice cream layer is set, top the cake with fresh raspberries and freeze overnight to ensure it is firm.
Step 7: Before serving, let the cake sit at room temperature for about 5 minutes. Flip the pan onto a large baking sheet to release the cake, then use a second baking sheet to flip it right side up. Slice and serve immediately or return to the freezer if not serving right away.

Tips & Variations

Use full-fat, good-quality vegan ice creams and gelatos for the creamiest texture and best flavor.
If you don’t have pistachio gelato, vanilla or mint gelato are great alternatives.
To create a more uniform cake shape, trim the cake dome before assembling each layer.
Line your loaf pan with extra-long parchment paper to make it easier to lift the entire cake out after freezing.

Storage

Store the ice cream cake in the freezer, covered tightly with plastic wrap or in an airtight container, for up to 1 week. When ready to serve, allow it to sit at room temperature for 5 minutes for easier slicing. Avoid refreezing leftover slices to maintain texture.

How to Serve

The image shows four slices of a layered cake placed on white scalloped plates on a white marbled surface. Each cake slice has four distinct horizontal layers from bottom to top: a dark chocolate base, a pale green creamy layer, a bright orange creamy layer, and a bright red creamy top layer. Whole frozen raspberries line up neatly on the edge of the red top layer of each slice. Next to two of the slices are vintage silver spoons, and there are additional loose raspberries scattered on the surface. On the top left, a white dish holds more slices arranged closely with raspberries on top. A blue and white striped cloth is partly visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular ice cream instead of vegan?

Yes, you can substitute any ice cream or gelato you prefer. Keep in mind traditional ice creams may have dairy, so choose based on your dietary needs.

How long should I let the cake sit before slicing?

Letting the cake sit at room temperature for about 5 minutes softens the ice cream layers slightly, making it easier to slice cleanly without cracking.