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Vegan Chocolate Cake Ice Cream Cake with Pistachio Gelato, Salted Caramel Ice Cream, and Raspberry Sorbet Recipe

★★★★★

4.8 from 63 reviews
  • Author: Elara
  • Total Time: 16 hours 52 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This delightful Ice Cream Cake layers a moist vegan chocolate cake base with creamy pistachio gelato, salted caramel ice cream, and tangy raspberry sorbet. It’s topped with fresh raspberries for a refreshing finish. Perfect for a decadent dessert that combines the richness of cake with the coolness of multiple ice cream flavors, this no-bake layered treat is ideal for warm weather or special occasions.

Ingredients

Scale

Vegan Chocolate Cake

  • ½ recipe Vegan Chocolate Cake (prepared according to recipe directions)

Ice Cream Layers

  • 1 pint Pistachio Gelato
  • 1 pint Salted Caramel Ice Cream
  • 1 pint Raspberry Sorbet

Topping

  • 6 ounces fresh raspberries

Instructions

  1. Prepare Cake Base: Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly. Prepare the vegan chocolate cake batter following the specific recipe instructions. Pour the batter into the greased pan and bake it for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely to room temperature.
  2. Remove and Flatten Cake: Run a knife around the edges of the pan to loosen the cake. Flip the pan onto your work surface to release the cake. If desired, use a sharp serrated knife to slice off the domed top to create a flat, even surface for layering. Clean and lightly grease the loaf pan again, line it with parchment paper, then place the cake back inside. Freeze the cake base for at least 3 hours to firm up before adding layers.
  3. Layer Ice Cream: Allow each pint of ice cream or sorbet to soften at room temperature until spreadable but not melted. Scoop the softened ice cream into a bowl and stir until smooth. Pour the pistachio gelato evenly over the frozen cake and smooth the surface with a spatula. Freeze for 4 hours until firm. Repeat this process with the salted caramel ice cream and again with the raspberry sorbet, freezing 4 hours between each layer to ensure proper setting.
  4. Add Topping and Freeze: After the final raspberry sorbet layer is set, top the cake evenly with fresh raspberries and freeze the entire cake overnight to fully solidify all layers.
  5. Serve: When ready to serve, let the ice cream cake sit at room temperature for about 5 minutes to slightly soften for easier slicing. Flip the cake out of the pan onto a large baking sheet. Using a second baking sheet, gently flip the cake right side up. Slice the cake immediately and serve. Any leftover cake can be refrozen for later enjoyment.

Notes

  • Ensure each ice cream layer is fully frozen before adding the next to maintain clean, distinct layers.
  • Softening the ice cream to a spreadable consistency is key for smooth layers and easy spreading.
  • The cake base must be completely cooled and firm before assembling to prevent melting or soggy layers.
  • You can substitute gelato or ice cream flavors according to preference to customize your ice cream cake.
  • For best slicing results, use a warm knife and wipe clean between slices.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Ice Cream Cake, Vegan Dessert, Layered Ice Cream Cake, Vegan Chocolate Cake, Pistachio Gelato, Salted Caramel Ice Cream, Raspberry Sorbet, Frozen Dessert

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Find it online: https://kitchenflavorspot.com/vegan-chocolate-cake-ice-cream-cake-with-pistachio-gelato-salted-caramel-ice-cream-and-raspberry-sorbet-recipe/