Vegan Strawberry Mint Chip Ice Cream Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Party, Cake
Serves: 20 servings
Ingredients
  • Avocado Mint Chip Ice Cream
  • 2 large ripe avocados, diced
  • 1 cup sweetened condensed oat milk
  • 1 can oat whipping cream
  • 2 tbsp lime juice
  • 1½ tsp mint extract
  • 1 cup chocolate chips
  • 1 box strawberry cake mix
  • 1 cup plant milk
  • ½ cup melted vegan butter
  • 9 tbsp aquafaba
  • 6 cans store-bought strawberry icing
  • 6 tbsp powdered sugar
Instructions
  1. Blend the avocado, condensed oat milk, oat whipping cream, lime juice and mint extract until smooth and creamy. Transfer the mixture into two 7" silicon cake pans. Freeze until solid, about 6 hours, then remove the layers from the pan. Wrap in cling film and store in the freezer until cake assembly.
  2. Prepare the cake according to package instructions. Bake the cake in two batches in the 7" silicon cake pans. Chill the cake layers before frosting.
  3. Whip each can of frosting with 1-2 tbsp of powdered sugar to make it stiffer and easier to pipe with.
  4. Place the bottom cake layer on your desired serving plate. Use a dollop of frosting to keep the cake in place. Spread a thin layer of icing on top. Place one ice cream on top, then layer with another coat of frosting. Top with another cake layer. Cover the entire cake in frosting. Place the cake in the freezer for 5 minutes then smooth it out. Use more frosting to pipe your desired design onto the cake. Repeat the process for the second cake.
Notes
*This recipe makes TWO ice cream cakes. Make them both at once or keep one in the freezer. You never know when you'll need a spare ice cream cake!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-strawberry-mint-chip-ice-cream-cake/