Vegan Chocolate Cheesecake Ice Cream Cake

I didn’t get to eat a lot of cake between the ages of 1-9. (Probably really great policy on my mom’s part). So it was like Christmas times 10 when we got to have cake. But the best of all (you know where I’m going with this) was when we got to have an ice cream cake from Baskin Robbins!! 😀

I recently discovered an amazing vegan ice cream brand called DF Mavens. After eating it straight out of the pint, I decided it was time to experiment with making the ultimate ice cream cake. To me that means at least 2 layers of deep, dark chocolate cake, only slightly modified from Blossom Bakery‘s legendary (secret) cake recipe. Over the first cake layer is the sultry, dark Almond Fudge layer, followed by another cake layer. Finally it is topped by creamy Del Lago Chocolate ice cream swirled with vegan “cheesecake.” You might think that this is too much chocolate–but each different layer plays off against each other perfectly to create a perfect choco-heaven. An independent judge (boyfriend) says it’s the best dessert I’ve ever made.

A little about DF Mavens: DF stands for “dairy-free”–all of their lines (almond, coconut, soy, sugar-free) are completely vegan, and they even donate a part of their proceeds to Mercy for Animals. They sell both online and in natural stores–and they’re opening an ice cream shop in downtown NYC this spring. What I really love about their ice cream is the intense, bright flavor and smooth, indulgent texture–their coconut line is the creamiest non-dairy ice cream I’ve ever tasted. But because it’s made of coconut, which is a healthy fat that is known to boost your metabolism, it’s much better for you. And a serving is just 150-180 calories–much lighter compared to regular ice cream (260-280). The weird thing is I ate sooo much ice cream this past week (see: cake) but still didn’t gain any weight or feel bloated. I’m still not 100% sure if it’s the coconut, but hey I’ll take it. (One lucky Peaceful Dumpling will win a set of DF Mavens ice cream! Just sign up for our newsletter and you’ll be entered for this and all upcoming prizes. Click here to enter now.)

Chocolate Cheesecake Ice Cream Cake

chocolate cake

1 1/2 cup flour

1/2 cup cocoa

1 cup organic sugar

1/2 tbsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 1/2 cup non dairy milk (I used unsweetened soy)

1 tsp distilled white vinegar

1 tbsp organic vanilla extract

1/2 cup canola oil

1 1/2 pint DF Mavens Del Lago Chocolate, put in the fridge or on the counter until almost melted

1 pint DF Mavens Almond Fudge, almost melted

cheesecake swirl

2/3 cup coconut yogurt

1/2 avocado, yellow part only (scoop out using a spoon)

1/4 cup coconut oil

1/5 block silken tofu

1/2 tbsp lemon juice

1. Heat oven to 325 degrees F.

2. Prepare a 9″ round cake pan by lining it at the bottom with parchment paper (trace along the edge and cut out). Lightly oil the sides.

3. Combine all dry cake ingredients in a large bowl. (Flour, cocoa powder, baking powder, baking soda, sugar, salt). Whisk with a fork.

4. Combine all wet cake ingredients in a medium bowl (vinegar, soy milk, oil, vanilla extract). Let stand for 30 seconds, and add to the large bowl. Combine quickly with a spatula, until just mixed. Immediately transfer to the cake pan and bake for 45-60 minutes, until toothpick inserted in the center comes out clean. Set aside to cool for a few hours, or overnight. Gently loosen it out of the pan–it should end up being upside down (I let it cool to room temp, then put in the fridge overnight).

5. Once the cake is sufficiently cold, it is ready for cutting.Slice your knife crosswise to create 2 equal layers. Set them aside.

6. In the meantime, put the almost-melted Del Lago chocolate ice cream in a large bowl and churn to make creamy.

7. Mix together the cheesecake swirl ingredients in a blender or food processor. Add this directly into a clean cake pan lined with another parchment circle. Add the Del Lago directly onto it, and use a toothpick to swirl the two colors together. (Don’t over-swirl!) Cover tightly with a cling wrap, then put the cake pan in the freezer and let it solidify for about 30 minutes.

8. Take the cake pan out, uncover, and add the first cake layer. Follow with Almond Fudge ice cream (churned in a bowl to make creamy). Cover and put in the freezer for another 15 minutes or so, then add the final chocolate cake layer. Cover tightly, and freeze for at least 3 hours (I kept it overnight). Before serving or cutting, let it stand in room temperature for about 10-15 minutes. Enjoy!