Craving a decadent dessert that's both vegan-friendly and absolutely irresistible? Look no further than this show-stopping Vegan Rocky Road Ice Cream Cake! Imagine a dreamy, creamy chocolate base studded with crunchy walnuts, pillowy vegan marshmallows, and a crisp cookie crumb foundation that will make your mouth water. This no-bake sensation is not just a dessert – it's a culinary experience that proves plant-based treats can be just as indulgent and delicious as traditional favorites!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups vegan chocolate ice cream
- 1 cup vegan marshmallows
- 1/2 cup crushed walnuts
- 1 cup chocolate cookie crumbs
- 1/4 cup coconut oil, melted
Instructions
- Remove vegan chocolate ice cream from freezer and let soften at room temperature for 10-15 minutes to make it easily spreadable.
- Prepare a 9-inch springform pan by lightly greasing the bottom and sides with a small amount of coconut oil.
- Crush chocolate cookie crumbs into fine, even pieces using a food processor or by placing cookies in a sealed plastic bag and crushing with a rolling pin.
- Spread the chocolate cookie crumbs evenly across the bottom of the springform pan, creating a uniform base layer.
- Gently spread the softened vegan chocolate ice cream over the cookie crumb base, ensuring an even and smooth surface.
- Sprinkle crushed walnuts uniformly across the ice cream layer, creating a consistent distribution.
- Distribute vegan marshmallows over the walnut layer, ensuring they are spread evenly.
- Drizzle melted coconut oil over the entire surface to help bind the ingredients and add a subtle richness.
- Cover the cake with plastic wrap and freeze for at least 4 hours or overnight to allow the cake to set completely.
- Before serving, remove from freezer and let stand at room temperature for 5-10 minutes to soften slightly.
- Release the springform pan, slice into 8 equal portions, and serve immediately.
Tips
- Timing is everything: Let your vegan chocolate ice cream soften just right – too soft means a messy cake, too hard means impossible spreading.
- For the crispiest cookie crumb base, use a food processor to create ultra-fine, even crumbs.
- Ensure your coconut oil is completely melted for the perfect drizzle that helps bind all the delicious ingredients.
- Freeze the cake thoroughly – patience is key to achieving that perfect, sliceable texture.
- For a picture-perfect presentation, let the cake sit at room temperature for just 5-10 minutes before serving to make slicing easier.
- Get creative with toppings! Consider adding vegan chocolate chips or a drizzle of dairy-free chocolate sauce for extra indulgence.
- Store any leftovers tightly wrapped in the freezer for up to a week – if it lasts that long!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 4g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
