Ice cream cake was always our favorite dessert — I mean ice cream and cake all in one? What’s not to love? Our favorite part of the traditional DQ cakes was always the fudgy, crunchy center. I’ve been pondering lately how I could recreate a healthier vegan alternative, well it’s safe to say that this was a complete success, the fudge center especially impressed us. Most definitely vegan indulging at its finest. Not only does it taste amazing, it looks amazing too. People will wonder where you got the time to make such a beautiful cake, but I promise you it doesn’t take longer than an hour, (the freezing and churning takes the most amount of time). Our mom served this to her dinner guests, all non-vegans, and they were raving about it, they just couldn’t believe it was dairy-free. Note: If you are intolerant to sweet things (ie. candida), you could probably easily substitute xylitol or stevia for the agave nectar.

Ice Cream Cake Ingredients:

• 3 cans full fat coconut milk*
• 3/4 cup + 1 tbsp agave nectar
• 1 tsp pure vanilla extract
• 1/4 cup cocoa powder
• 1 1/2 tsp guar gum mixed with a little water
• Pinch of salt

Fudge-Crunch Center Ingredients:

• 1/2 cup raw almond butter
• 1/4 cup cocoa powder
• 2 tbsp agave nectar
• 1/4 cup water
• 1/2 cup Store bought organic rice krispies
• Pinch of salt

Preparation:

1. Line a 9 inch cake pan with a circle of wax paper. Then cut out a long strip out of cardboard and  line around the interior edge of cake pan so that it will create a taller wall for the cake, line this with wax paper as well. You may need to use staples and scotch tape.
2. In a large bowl or blender, combine all ingredients except for cocoa powder.
3. Evenly separate ice cream mixture into two bowls, add cocoa powder to one of the bowls.
4. You may need to chill your mixture either overnight or for a few hours before proceeding to the ice cream maker step.
5. Pour the vanilla ice cream mixture into ice cream maker and follow your ice cream maker’s instructions.
6. Do the same for the chocolate version.
7. While you wait for your ice cream to be ready, start making the fudge-crunch center.
8. For the fudge crunch center simply combine all ingredients together in a medium bowl.
9. Next make the chocolate icing by again, simply combining all ingredients listed.
10. Once both of your ice creams are finished, layer the chocolate ice cream first and freeze uncovered until firm.
11. Once firmed, spread the fudge-crunch mixture, top with vanilla and cacao nibs or chocolate chips.
12. Cover cake with plastic wrap but try not to let it touch the cake itself.
13. Allow cake to completely freeze, once it has frozen pipe icing around the edge.
14. Serves 10.

*Make sure the brand of coconut milk is a premium brand such as Thai Kitchen. These brands are usually thicker and contain more fat.

**If you don’t have stevia you can substitute for more agave nectar but be weary that it may be a little runny, reduce water in this case.