Recipe: Ice Cream Cake

Ingredients

Preheat the oven to 350°F and grease a 9x5” loaf pan.
Prepare the vegan chocolate cake batter and bake for 18 to 22 minutes.
Let the cake cool completely, then remove it from the pan.
Wash and dry the loaf pan, grease it, and line it with parchment paper.
Place the chocolate cake back in the pan and freeze for at least 3 hours.
Allow the pistachio gelato to soften, then pour it over the frozen cake and smooth it out.
Freeze for 4 hours before adding the next layer.
Repeat the process with the salted caramel ice cream, freezing for 4 hours.
Add the raspberry sorbet layer, smooth the top, and freeze overnight.
Before serving, let the cake sit at room temperature for 5 minutes, then invert it onto a baking sheet and slice.

Servings

Calories

350

Total fat

15g

Total carbohydrates

50g

Total protein

Sodium

150mg

Cholesterol

30mg