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.

Prep Time
30 mins
Chill Time
2 hrs
Total Time
30 mins
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Ice Cream Cake
Servings: 6 servings
Calories: 221 kcal
Author: Sarah McMinn
Ice Cream Cake
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
Vegan Ice Cream Cake
Amount Per Serving
Calories 221 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 188mg8%
Potassium 97mg3%
Carbohydrates 41g14%
Sugar 25g28%
Protein 1g2%
Vitamin A 180IU4%
Calcium 34mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.