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My Darling Vegan
Vegan Ice Cream Cake

This Vegan Ice Cream Cake is made with Caramel Ginger Ice Cream and a ginger cookie crust and covered in homemade vegan caramel sauce for a is sweet and spicy dessert.

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Prep Time:
30 mins
Chill Time:
2 hrs
Total Time:
30 mins
Course: Dessert
Cuisine: Vegan
Servings: 6 servings
Calories: 221 kcal
Author: Sarah McMinn
Ice Cream Cake
  • 1 1/2 cups gingersnap cookies
  • 2 tbsp vegan butter, melted
  • 1 pint of Coconut Bliss Ginger Cookie Caramel
Caramel Sauce
  1. Cut out a 6" round piece of parchment paper and place in the bottom of a 6" cake pan. Spray the pan and set aside. Remove ice cream from the freezer and allow at least 15 minutes to thaw.
  2. Blend the cookies in a food processor or blender until evenly broken into small crumbs. With the motor running, slowly add the melted butter until completely incorporated. Firmly press the cookie crumbs into the bottom of the cake pan.
  3. Scoop the thawed ice cream over the crust and even out with a spatula. Place in freezer.
  4. To make the caramel sauce place sugar, water, and corn syrup in a medium pot over high heat and bring to boil. Do not stir, agitating the sugar will cause crystallization. Continue boiling for about 10 minutes until the sugar has melted and begins to turn a rich golden brown. Immediately remove from heat and slowly add almond milk while whisking continuously. The caramel will bubble up quite a bit so use caution while adding creamer. Whisk until combined. Pour caramel through a sieve into a jar and allow to cool to room temperature.
  5. Once caramel is cool, pour over frozen cake and refreeze for at least 6 hours.
  6. Remove from pan by running a knife along the edge of the cake. Serve immediately.
Recipe Notes

Not all gingersnap cookies are vegan, so make sure to check the ingredients.

Nutrition Facts
Calories Per Serving: 221
% Daily Value
Carbohydrates 41g 14%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 1g 6%
Sodium 188mg 8%
Potassium 97mg 3%
Sugar 25g 28%
Vitamin A 180IU 4%
Calcium 34mg 3%
Iron 1.8mg 10%