Vegan Strawberry Mint Chip Ice Cream Cake: A Deliciously Refreshing Treat for Every Occasion
Hey there, lovely readers!
If you’re anything like me, you adore recipes that are not only scrumptious but also visually stunning and perfect for special occasions. Today, I’m thrilled to share a delightful creation that ticks all those boxes and more: a Vegan Strawberry Mint Chip Ice Cream Cake! This cake is a showstopper at parties, super easy to make, and completely freezer-friendly. Let’s dive in!
Why You’ll Love This Cake
Imagine layers of creamy, minty avocado ice cream studded with chocolate chips, sandwiched between fluffy strawberry cake, all wrapped up in luscious strawberry frosting. It’s a flavor explosion that feels like a celebration with every bite! Plus, the combination of refreshing mint and sweet strawberry is perfect for spring and summer gatherings.
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Recipe Highlights
– Easy to Make: With simple ingredients and straightforward steps, this cake is a breeze to assemble.
– Beautiful Presentation: The vibrant colors and elegant layers make this cake a centerpiece-worthy dessert.
– Freezer Friendly: You can make this cake ahead of time and store it in the freezer, making party prep a snap!
The Recipe
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
– 1 1/2 tsp mint extract
– 1 cup chocolate chips
 Strawberry Cake Layers
– 1 box strawberry cake mix
– 1 cup plant milk
– 1/2 cup melted vegan butter
– 9 tbsp aquafaba
Frosting
– 6 cans store-bought strawberry icing
– 6 tbsp powdered sugar
Directions
Making the Ice Cream
1. Blend: In a blender, combine the diced avocados, sweetened condensed oat milk, oat whipping cream, lime juice, and mint extract. Blend until smooth and creamy.
2. Freeze: Pour the mixture into two 7″ silicon cake pans. Freeze until solid, about 6 hours.
3. Store: Once frozen, remove the layers from the pans, wrap in cling film, and store in the freezer until ready to assemble.
Preparing the Cake
1. Mix: Prepare the cake according to the package instructions, substituting the plant milk, vegan butter, and aquafaba for the liquid ingredients.
2. Bake: Divide the batter into two 7″ silicone cake pans and bake as directed. Allow the cakes to cool completely before frosting.
Frosting and Assembly
1. Whip: In a bowl, whip each can of frosting with 1-2 tbsp of powdered sugar until stiff and easy to pipe.
2. Layer: Place the first cake layer on your serving plate and secure it with a dollop of frosting. Spread a thin layer of icing on top, then add one ice cream layer, followed by another layer of frosting. Top with the second cake layer.
3. Frost: Cover the entire cake with frosting. Pop it in the freezer for 5 minutes to set, then smooth out the frosting and pipe any desired designs.
4. Repeat: Follow the same steps for the second cake if you’re making two.
And there you have it, a stunning Vegan Strawberry Mint Chip Ice Cream Cake that’s as delightful to look at as it is to eat. This cake is perfect for birthdays, anniversaries, or any special occasion where you want to impress your guests with a beautiful, homemade dessert.
For more fabulous vegan desserts, try my Vegan Red Velvet Ice Cream Sandwiches or my Vegan Pink Velvet Crumbl Cookies.
I hope you enjoy making (and eating!) this fabulous cake as much as I do. Don’t forget to share your creations with me on social media @megansadd – I love seeing your beautiful bakes!
Happy cooking!
Love, Megan
- 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
- 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.
- 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.
- Whip each can of frosting with 1-2 tbsp of powdered sugar to make it stiffer and easier to pipe with.
- 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.
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