Mini Vegan Ice Cream Cakes Recipe | The Edgy Veg
Calling all you Vegans out there that have been craving Ice Cream Cake! Candice has come up with possibly her most delicious concoction yet in the form of Vegan Mini Ice Cream Cakes that you make in mason jars.
Full recipe:
To put together these Vegan Ice Cream Cakes we are going to need some basic ingredients to start with. Get together your favorite vegan cookies, vegan brownies, vegan ice cream, vegan chocolate, and anything else you think would make a good topping or flavoring in your mini vegan ice cream cake. Candice grabbed some cookies that she had made that unexpectedly came out a bit crispy and flat. Fortunately this is a great compliment to the mini ice cream cakes and found a home in the mason jars along with everything else. In addition to these ingredients make your mason jar selection, a variety of sizes would be advised but ultimately you simply want to pick out the sizes that will work best for you.
Start by creating the base of your mini ice cream cake, just put one of your vegan chocolate chip cookies into one of your mason jars. Be sure that it goes all the way to the bottom and fits down there snugly. Top that with some vegan ice cream. Candice has chosen to use coconut ice cream for her mini ice cream cakes but you can feel free to use any flavor you might fancy. Consider leaving your ice cream out on the counter and letting it warm up for a bit before adding it. Doing so will ensure it's easy to spread it out evenly. Add a layer of chocolate sauce to the top of that. You don't have to be overly picky with the spread of your chocolate sauce as you will never see it, it's just one of the many layers of flavor that make up your mini ice cream cake. Candice melted down some of the chocolate she used when she made chocolate truffles for Valentine's day. You could, theoretically, also use frosting if you don't happen to have any chocolate on hand.
The next part in the construction of your mini ice cream cake is to break up the brownie into reasonably small sized chunks and push it down against the layer of chocolate you just added. As you can see from the video this mini ice cream cake is starting to take shape, and the shape is looking really tasty. Once you have added your layer of vegan brownies add another layer of ice cream on top of that. This will be the top layer and should be just about even with the top of your mason jar. Now screw the lid on and put the mason jar in the freezer. Candice say she generally just leaves them in the refrigerator until it's time to serve them and then crumbles the extra toppings that she wants right on top. In this video she decks out her creation with more brownie pieces, more chocolate chip cookie, and even some pieces of the ever so crispy cookies she had previously made.
That wasn't so hard was it? This easy to eat snack takes only a few minutes to put together and will last in your freezer for quite some time. It will also wow your guests when they come over and you nonchalantly tell them you might have a mini ice cream cake they could eat. Wait until they tell you it's delicious and then tell them it's vegan. Have fun enjoying your mini ice cream cakes and come back soon!
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I'm The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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10 Minute ICE CREAM BIRTHDAY CAKE! Soft Chocolate Cake w/ Softy Ice Cream???????? Ice Cream Cake Recipe
10 Minute ICE CREAM CAKE RECIPE
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Ice Cream Cake recipe:
- 3 room temp Eggs ( Beat until pale and fully, check video for consistency)
- 100 gr Sugar (1/2 cup)
- 1 tsp Vanilla Extract
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 1 tsp Baking Powder
- 35g Cocoa Powder (4 tbsp)
- 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 1/4 tsp Salt
**PLEASE READ**: For best texture take the cake out of the freezer 20 minutes before serving and slice with a warm knife!
Use a 30x38 cm pan ( 12x14 inch) and bake in a preheated oven at 320f for 10-12 minutes.
Ice Cream Recipe:
- 500g ( 2 cups) very COLD Heavy Cream
- 300g ( 12 ounces ) very COLD Sweetened Condensed Milk
- 2 tsp Vanilla
If you are making this ice cream cake in summer time OR in a warm kitchen, the ice cream base may not hold its structure well. To help avoid this problem, chill your bowl in the freezer for 15 minutes prior to making your ice cream base, and remember to work fast when assembling your cake! Do not squash down the top cake layer because the ice cream layer will be very soft. Gently place it on top. MORE TIPS on my website.
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No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
Ree creates this easy frozen treat for her family by layering pound cake with three different flavors of ice cream and chocolate candy!
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Ice Cream Layer Cake
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 15 min (includes freezing time)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
Directions
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
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Mini Ice Cream Cakes
Ice cream cakes but let's make them minis. These are lunchbox style cakes with two layers of whatever cake you like and any ice cream filling. We''ll make what I call ice cream patties ;) which you can keep in your freezer for little cakes and cookie sandwiches. I went with the traditional whipped cream topping but I'm already dreaming of other combos like mint chocolate chip and caramel ice cream with chocolate cake.
Here are my cake recipes, just choose the mini cake option to bake them in silicone:
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