Easy Vegan Minty Ice Cream Cake

Tori Farbisz 1

"Yum! Good to eat after 4 hours of dancing. Also good for those times your cake baking skills fail you and you are left with a pile of crumbs"
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0 servings
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Original recipe yields 8 servings



  • Prep

  • Ready In

  1. Directions:
  2. Using the back of a spoon, push one pint of mint ice cream evenly into the bottom of a spring form pan.
  3. Freeze for a little bit (like 30 minutes...)
  4. Smash cake crumbs evenly on top until very compact
  5. Freeze again
  6. Spread remaining ice cream on top with a spoon.
  7. Press shapes on top of cake
  8. Freeze until solid
  9. To make cut outs:
  10. Melt chocolate chips in a double boiler
  11. Spread onto parchment paper
  12. Freeze
  13. Take out and allow to come to room temp, or almost room temp, for just a couple of minutes
  14. Using fondant, or metal cookie cutters, cut out shapes
  15. Freeze



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