Chocolate mint ice cream cake

Chocolate mint ice cream cake


Chocolate mint is a classic combination and is at the centre of my second post using my favourite vegan ice cream from Kolmen Kaverin.  My baked Alaska post, was really well received, so I thought how could I top that? Well behold, my chocolate mint ice cream cake! Layers of rich dark chocolate cake and peppermint chocolate ice cream, topped with chocolate cream and crushed Marianne mint sweets.  It makes a great dinner party dessert and can be made in advance and decorated at the last minute.  I made a small cake that would probably feed 4 people, but you can easily double up the recipe and use a larger tin to feed more people.

Once again I have not been paid for this post, but I was gifted the ice cream.  However Kolmen Kaverin is my favourite vegan ice cream currently available and I wouldn’t hesitate to recommend it to you!

For another great ice cream idea check out my Vegan Baked Alaska

Chocolate mint ice cream cake

For the cake:

100 g flour (gluten free if necessary)

60 g cocoa powder

100 g sugar

1 tsp baking powder

1 tsp baking soda

1 dl/ 100 ml oil

1 dl/ 100 ml plant based yoghurt

1.5 dl/ 150 ml water


2 dl/ 200 ml plant based whipping cream

2 tbsp cacao powder

1 tub Kolmen Kaverin peppermint and chocolate ice cream

marinanne sweets, crushed

Chocolate mint ice cream cake with Kolmen Kaverin Ice cream

Preheat the oven to 180 degrees c. and grease and line a tin roughly 38 x 26 cm.

In a large bowl add the flour, cocoa, sugar, baking powder and baking soda.  In a separate bowl, lightly whisk together the yoghurt, oil and water before pouring on the dry ingredients and stirring until fully combined.  Pour into your prepared tin and bake for 10 – 15 minutes, until and inserted skewer comes out clean.  Set aside and allow to cool completely.

Place a 12 cm diameter round cake tin on the cake and trace inside with a knife and cut out three rounds.  Line the cake tin with cling film or baking paper and place one cake round at the bottom of the tin.  Take your ice cream from the freezer and allow to soften a little, before spooning half of it form a layer on top of the cake.  Add another cake round and top with the remaining  ice cream and finish off with the final cake round.   Return to the freezer for a least two hours to freeze completely.

Before serving whisk the plant based cream until thick.  Add the cocoa powder and whisk until fully incorporated.  Spoon into a piping bag.

Remove the ice cream cake from the fridge and pipe the cream on top of the cake and sprinkle with the crushed Marianne sweets

Allow the cake to sit for 5 minutes before serving to allow it to soften a little.


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