Vegan Mint Chocolate Ice Cream

You’re probably one of the (few!) people who have a lot of self-control. If so, you managed to keep your Vegan Mint brownie ice cream for today. That was a tough one. How did you do it?

Make an ice cream cake with the creamy, minty dream boat ice cream!

Since I was a little Minimalist baker, I have loved ice cream cake. Cake AND ice cream? Come on.

Since my milk sensitivity flared up really last year, I’ve not had it. Dairy can make you feel awful.

Fine, body. You may be right, but you are still a party pooper.

This ice cream cake is made using our 1-Bowl Vegan Chocolate cake. This is the perfect vegan chocolate cake for both newbies to baking and experienced bakers. It only requires one bowl and no fancy ingredients. It comes together in just over an hour. Plus, it’s mega delicious.

You can make your ice cream while your cake bakes and cools (if you haven’t done it already, champ).

It’s time for the cake-building. Once your cake has cooled and your ice cream is softened.

There are two (and probably more) ways to do this. You’re basically trying to layer cake and ice cream as evenly as possible. You could use a cake plate and frost it with ice cream. You’re a fancy person, and I would be jealous of your skill if you could do this.

It doesn’t need to be pretty or perfect because it tastes amazing.


  • One batch Vegan Chocolate Cake Recipe
  • 1 batch Vegan Mint Brownie Ice Cream recipe


  • You can bake your cake either in two 9×13 pans, OR you can bake it in two smaller round cake pans and then cut the cake into three rectangles.
  • After your cake has cooled down, soften the ice cream at room temperature for 15 minutes or in the microwave.
  • Pour a round cake, place the first layer of cake chocolate on a cake stand or serving plate, and then top it with half of your ice cream. Smooth the layer with a wooden spoon. Add the second layer of cake and gently press it down. Add the other half of the ice cream to the top and “frost.” It can be frosted all around or only on top. You don’t need to make it perfect. Cover and freeze for at least one hour. Let the fruit sit out for 20-30 minutes to soften.
  • For a rectangle cake, line a loaf pan with parchment paper. Then, place your first layer. Add half your mint ice cream and smooth it with a fork. Repeat this process twice, finishing with the cake on top (which is actually the bottom when inverted).
  • Cover and freeze for at least one hour. Let the fruit sit out for 20-30 minutes to soften.
  • The cake was topped with some raw brownie leftover from the icecream recipe. This is optional.

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