Ice Cream Sandwich Cake
Prep time
Bake time
Total time
I am using 7" cake pans to make this entire recipe
You will bake the Ice Cream Sandwich Cake recipe into 2-7" pans and then mold your entire ice cream cake into those same pans after cooling.
You can also divide the batter into 2-¼ sheet pans instead, for rectangle shaped ice cream sandwiches
Serves: serves 8ppl
  • For The Ice Cream Sandwich Cake Recipe
  • All Purpose Flour 1¾ cup (225g)
  • Natural Cocoa Powder 4 Tablespoons (28g)
  • Baking Soda ¾ teaspoon
  • Salt ¼ teaspoon
  • Vegan Butter softened 8Tablespoons (113g)
  • Granulated Sugar 1 cup (200g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Cold Plant Milk *i used soy milk ⅓ cup (77ml)
  • 2 Pints of your favorite non-dairy ice cream
  1. Preheat the oven to 300°F
  2. Grease & parchment line your cake pan(s)
  3. Cream the soft vegan butter with the sugar on medium high speed until light and fluffy (about 3-4 minutes)
  4. Sift the flour with the baking soda, salt & cocoa powder
  5. Add the vanilla extract to the plant milk
  6. Add a few tablespoons of the liquid to the creamed mixture then scrape the bottom & sides of the bowl for an even mix
  7. Add ⅓ of the sifted dry ingredients, mixing just until combined ~ do not over mix
  8. Add half of the remaining liquids and then another ⅓ of the dry
  9. The remaining liquids and then the last of the dry ingredients
  10. Scrape the bottom & sides of the bowl well then whip on high speed for 10 seconds
  11. Divide the batter between your cake pans and spread as evenly as possible
  12. Bake immediately in the preheated oven for 10 minutes be careful not to over bake or it will be dry
  13. Cool completely then remove from the pans, peel off the parchment paper
  14. Line the same cake pan (just one) with plastic wrap and place one of the ice cream cake circles in the bottom
  15. Mash up your favorite ice cream into the cake pan and then top with the other ice cream cake circle
  16. Freeze solid then just before serving remove by pulling on the plastic wrap flaps over hanging and roll the exposed ice cream cake sides into crushed up cake crumbs or cookies
Ice Cream Cake must be kept in the freezer at all times, will stay fresh wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at