Recipe: Vegan Mint Chocolate Ice Cream Cake

Ingredients

Bake the cake in two small round cake pans or in a 9x13 pan and cut it into three rectangles.
Once cooled, soften the ice cream for 10-15 minutes at room temperature or briefly in the microwave.
For a round cake, layer the first chocolate cake layer on a serving plate, top with half of the ice cream, smooth it out, then add the second layer of cake and top with the remaining ice cream, frosting the top as desired.
Cover and freeze for at least 1 hour, then let sit for 20-30 minutes before slicing.
For a rectangle cake, line a loaf pan with parchment paper, layer the first chocolate cake, add half of the ice cream, and repeat twice, ending with cake on top.
Cover and freeze for at least 1 hour, then let sit for 20-30 minutes before slicing.

Servings

10 slices

Calories

466

Total fat

21g

Total carbohydrates

65g

Total protein

5.5g

Sodium

274mg

Cholesterol

0mg