Paleo Ice Cream Cake (Dairy Free, No Bake)

Ice cream cake is great year round, but it's the best type of cake to enjoy during the summer!  As, this Paleo Ice Cream Cake doesn't require any baking.  In addition, it's dairy free, gluten free and Vegan.

This ice cream cake consists of a no-bake brownie crust, two layers of dairy free ice cream and a homemade fudge topping.  It's the perfect, healthy alternative to a conventional ice cream cake.

Growing up, ice cream cakes made frequent birthday appearances.  That, and Funfetti cakes (from the box).  Since I have a summer birthday, nothing sounded better than an ice cold, cake on my special day.  My mom would make them with an Oreo crust, layers of our favorite ice cream (I usually chose chocolate mint chip and cookies'n cream) and a fudge topping.

Thinking back on those cakes, they were the ultimate unhealthy treat.  These days, I won't touch Oreos.  Ice cream containing dairy is a no-go for me and my digestive system.  And most store bought fudge contains awful ingredients like corn syrup, soybean oil, hydrogenated oil and preservatives to make the fudge shelf stable.  But not this cake.

This ice cream cake is:

• dairy free
• gluten free
• egg free
• doesn't contain any hydrogenated oils
• completely Paleo and Vegan

If you're going to indulge in an ice cream cake, this is the one!

Ingredients in Paleo Ice Cream Cake

This ice cream cake has three main layers: a raw brownie crust, ice cream filling and a fudge topping.

Brownie Crust

Rather than cake, this dessert has a raw brownie crust.  The ingredients include: walnuts, dates, cacao powder, coconut oil, vanilla and salt.  Simple, wholesome and healthy!

Ice Cream Filling

Any ice cream can be used to make this cake.  Just choose one (or two) that fit your dietary restrictions and preferences.  There are a lot of great tasting dairy free ice creams that can be purchased from your local grocery stores.  In addition, there are many Paleo friendly ice cream recipes on the web.  (I don't currently have any on my site.)

The ice cream I used in this recipe is avocado based.  It's from Cado; the non-dairy frozen dessert.  Their ice creams are dairy free, vegan, non-GMO and soy free.  My completely honest opinion about these ice creams: they are the best, creamiest and tastiest non-dairy ice creams I have ever tried.  Not joking!  (And not sponsored.)

I was able to sample each Cado ice cream flavor and loved them all, except the Cherry Amaretto Chip.  My one and only complaint is that they are made with cane sugar.  I would have loved it if they were made with date sugar, coconut sugar or maple syrup.  But, that won't stop me from buying them in the future.

Fudge Topping

The fudge topping for this ice cream cake is dairy free and made with: chocolate chips (or chocolate bar), coconut cream and maple syrup.  The fudge topping can be as dark and rich as you desire.  Simply, use a dark chocolate with a higher cocoa content for a richer, less sugary topping.

How to Make a No Bake Ice Cream Cake

Unlike a lot of ice cream cake recipes, this one can all be made in the same day.

In the morning, make the crust.  While doing this, set one pint of ice cream out to soften.  (If just using one ice cream flavor, set both ice creams out).  Combine all crust ingredients in a food processor.  Blend until the mixture becomes a course, crumbly and sticky texture. 

Next, press the crust into a lined 6" springform pan.  If using a 9" springform pan, double all ingredients for this recipe (crust, filling and topping).

Once the ice cream has softened, spread it over the crust.  Then, place the cake in the freezer to set (1-2 hours).  Note: if you are using two different flavors of ice cream, you'll want to add them one at a time.  The first ice cream layer will need to set before adding the second layer.  Unless, that is, you don't mind the two layers blending together.  If you're only using one type of ice cream, this extra step isn't necessary.

Once the ice cream has set, add the second layer of ice cream.  Freeze 1-2 hours or until firm.

Lastly, make the fudge topping.  To do this, add all fudge ingredients to a small sauce pan.  Place on the stove top and melt on low heat, stirring frequently.  Once fully melted, pour over ice cream layers.  Note: the fudge can be poured into the springform pan.  Or, you can remove the springform pan, place the cake on a large plate and pour the fudge on top so it drips down the sides.

Optional: add toppings!

How to Decorate a Homemade Ice Cream Cake

There are so many Paleo friendly cake decorating options!  I used chopped walnuts, bee pollen and cacao nibs to decorate this ice cream cake.  Some other ideas include:

• naturally colored sprinkles
• freeze dried fruit
• shredded or flaked coconut
• fresh fruit such as: sliced strawberries
• crushed chocolate or chocolate chips
• whipped cream
• chopped nuts or seeds
• crumbled cookie pieces
• mini energy bites or cookie dough balls

More No-Bake Paleo Desserts

• No-Bake Paleo Chocolate Torte
• Blueberry Cheesecake Bars
• Mint Chocolate Chia Bars
• No-Bake Paleo Millionaire Bars

Enjoy!

Paleo Ice Cream Cake (Dairy Free, No Bake)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Katie
• Prep Time: 4 hours 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 6" round cake 1x

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Description

Easy to make, no bake Paleo Ice Cream Cake.  This simple dessert is Paleo, Vegan, gluten free and dairy free.  Perfect for a summer birthday or special occasion.

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Ingredients

Scale 1x2x3x

Raw Brownie Crust

• ½ cup raw walnuts (50 g)
• 1 cup pitted dates, loosely packed (75 g)
• 2 Tbsp cacao powder
• ½ Tbsp coconut oil
• ½ tsp vanilla
• ⅛ tsp salt

Ice Cream Filling

• 2 pints dairy free ice cream

Fudge Topping

• ¼ cup coconut cream
• ¼ cup dark chocolate chips
• 2 Tbsp maple syrup

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Instructions

1. Line a 6" springform pan with parchment paper, set aside*
2. For the crust: add all crust ingredients to food processor.  Blend until mixture is course, crumbly and sticks together.  Press crust into lined springform pan.
3. For the Filling: soften ice cream and spread over crust.  Freeze 1-2 hours or until set before adding topping**
4. For the Topping: add all ingredients to a small sauce pan.  Melt on the stove top, over low heat.  Retrieve cake from freezer and pour fudge over ice cream***  Optional: add decorations such as chopped walnuts, bee pollen and cacao nibs.

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Notes

*If using a 9" springform pan, double all ingredients.

**If you are using two different flavors of ice cream, you'll want to add them one at a time.  The first ice cream layer will need to set before adding the second layer.  Unless, that is, you don't mind the two layers blending together.  If you're only using one type of ice cream, this extra step isn't necessary.

***The fudge can be poured into the springform pan.  Or, you can remove the springform pan, place the cake on a large plate and pour the fudge on top so it drips down the sides.