Four Layer Ice Cream Cake Recipe!!!

This is probably one of the most sought after recipes from me–especially when people actually taste and see the ice cream cake. This cake is for special occasions because it’s expensive and time consuming. However, your non-vegan family and friends will give you a BIG thank you when they finish eating it. Just ensure that you make enough…

Below is the ice cream cake instruction video, the recipe, and pictures from another ice cream cake that I made. Wow, a few years ago my friend and I filmed this video, and I had no idea what an ice cream cake was.

Filipe Ferreira’s Famous, Crowd Pleasing, Four Layer Ice Cream Cake Recipe:

Double Carob Berry Ice Cream Cake

Nilla Ice Cream with Strawberries:
1-cup almonds blanched or cashews
2 cups boiling water
2 Tbsp. Agar Agar
2 tsp. Lemon juice
½ tsp. Salt
1 ½ Tbsp. Vanilla Extract
1/3 cup honey***
2/3 cup maple syrup
1 can of coconut milk
1 pkg. Mori-nu Firm Tofu
3 cups fresh or frozen strawberries sliced

Blend the first six ingredients till smooth and then add the rest of the ingredients except the strawberries. Pour into ice cube trays or ice cream maker. If you put into ice cube trays after it is frozen, send it through the Champion Juicer. When it is an ice cream consistency, add the strawberries.

Cappuccino Ice Cream with Roasted Almonds:
1 cup almonds blanched or cashews
2 cups boiling water
1 Tbsp. Vanilla extract
½ tsp. Salt
2 tsp. Lemon juice
1 ½ Tbsp. Agar Agar
1 ¼ cup sucanut
1 pkg. mori-nu Firm Tofu
1/3 cup Roma (coffee substitute)
2 cups chopped Roasted Almonds

Blend the first six ingredients till smooth, and then add the rest of the ingredients except the roasted almonds. Pour into ice cube trays or ice cream maker. If you put into ice cube trays after it is frozen, send it through the Champion Juicer. When it is an ice cream consistency, add the roasted almonds.

Carob Cake:
3 1/3 cups whole wheat pastry flour
2 Tbsp. Ener-G Baking Powder
2 cups Sucanut
1 tsp. Salt ½ cup carob powder
2 Tbsp. Roma (coffee substitute)
1/2 cup olive oil
½ cup coconut milk
1 ½ cups of water
1 ½ Tbsp. Vanilla

Mix dry ingredients in one bowl and the wet ingredients in another.

Combine liquid to dry ingredients and mix until moist and most lumps are removed.

Pour into two 9-inch cake pans and bake immediately in preheated 350 oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Assemble:Take one layer of carob cake and place it on the bottom of a spring pan and then add your cappuccino ice cream, layer again with the cake, and finish off with the ice cream with strawberries. Let it set in the freezer for at least 5 hours, better over night.

***If you don’t you honey, you can sweeten the ice cream with agave nectar. Also, you could just do two layers of the cappuccino ice cream. That’ll save money and still leave a great impression on your guests!

  • http://www.amananderson.com Aman Anderson

    I love this!! I want to make it now!

  • http://opensourcevegan.com/2012/05/04/using-my-recipes-in-the-open-source-vegan-kitchen/ Using my recipes in the Open Source Vegan kitchen : OpenSourceVegan.com

    […] Yesterday, I went to Wal-mart to buy ingredients for my four layer, dairy free ice cream cake. […]