Vegan Ice Cream Cake

This recipe was created by my lovely mother last Christmas when we began experimenting with vegan desserts. Mum had always made these fabulous ice cream cakes with chewy meringue bits, rich chocolate shavings and fresh berries swirled through. But once I became vegan, I was unable to share this deliciousness with my family on Christmas evening.

So we came up with this morsel of heaven, and let me tell you it is completely and utterly delicious. It’s super sweet, creamy and vanill-ery with chunks of chewy caramel almonds. It even had the non-vegans squealing in utter delight. I’m hoping you’ll love it just as much as we do!


  • 2 tubs ‘So Good’ soy milk-based vanilla ice cream
  • 500g glazed almonds (glazed macadamias also work incredibly well)
  • 1tsp vanilla bean paste
  • Any kind of cake/ ice cream mould. I used a silicone cake mould.


  1. Take the ice cream out of the freezer and allow to soften.
  2. While the ice cream is defrosting, blitz up the glazed almonds in a food processor into small pieces (approx. 1 minute)
  3. Place the ice cream into a large mixing bowl and stir through the glazed almonds and vanilla bean paste. Make sure everything is well combined.
  4. Pour the ice cream mixture into your mould and cover with glad wrap.
  5. Place in the freezer for at least 12 hours. Remove from freezer only when you’re about to eat it.
  6. Slice into wedges and serve with fresh or frozen berries.

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