Dairy-free creamy vanilla ice cream swirled with fresh raspberries and chunks of the best vegan vanilla cake.
This Vegan Raspberry & Vanilla Cake Ice Cream is out of this world delicious. With bites of fresh raspberries and chunks of fluffy & moist vanilla cake.
This homemade ice cream is 100% dairy-free/vegan and requires no ice cream machine! How amazing is that? The only “equipment” you’ll need is a large mixing bowl, loaf pan, and hand mixer.
Enjoy this in an ice cream cone or serve in a bowl – your pick!
How to make Vegan No-Churn Raspberry & Vanilla Cake Ice Cream:
Vanilla Cake
- Start by preparing the cake, so it has time to chill.
- Preheat the oven to 350°F. Grease an 8″ cake pan with butter and line the bottom with parchment paper.
- Measure out the non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes. Meanwhile, add the room temp. butter and sugar to a large mixing bowl. Use a handheld mixture or whisk to cream the butter and sugar until light and fluffy. Add the milk/vinegar mixture, coconut milk, and vanilla extract. Mix on low-speed until combined.
- Add the cake flour, baking powder and soda, and salt. Use a wooden spoon or spatula to fold the dry mixture into the wet until a creamy pourable batter forms and no visible flour remains (make sure not to overmix). Pour batter into the prepared cake pan.
- Bake cake for 43-45 minutes until a toothpick inserted comes out with a few moist crumbs. Allow cake to cool in the pan for 10 minutes before inverting it onto a wire cooling rack and cooling to room temperature. Once at room temperature, cut cake into small ½ inch cubes. Add cubed cake to an airtight container and freeze for 1 hour or until hardened. You don’t want to mix in soft cake into the ice cream or else the cake will fall apart.
Vanilla Ice Cream
- In a large mixing bowl, add the chickpea brine and cream of tartar. Using a handheld mixer on high speed, whip until soft peaks form. This may take several minutes – be patient 🙂 This is aquafaba.
- In a large mixing bowl, add the chilled coconut cream. Using a handheld mixer on high speed, whip the coconut cream until light and fluffy. Add the condensed coconut milk and vanilla extract to the whipped coconut cream. Beat on low speed until combined and creamy. Measure out ½ cup aquafaba and carefully fold into batter. Pour mixture into a loaf tin and spread into an even layer. Cover with plastic wrap and refrigerate for 2 hours.
- At the 2-hour mark, fold in raspberries and ½ cup vanilla cake. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Before serving, let ice cream sit at room temp. for 10 minutes to soften (less if you’re in a warmer climate).
Why you’ll love this Vegan No-Churn Raspberry & Vanilla Cake Ice Cream:
- Easy & simple. Putting this at the top of the list as to why you’ll love this ice cream, because this recipe really is simple! The only “equipment” you’ll need is a large mixing bowl, loaf tin, and handheld electric mixer.
- Layers of flavors. This ice cream starts off with a creamy vanilla base with fresh raspberries and chunks of vanilla cake – all these flavors blend beautifully together!
- Deliciously addictive. If you’re a fan of vanilla and raspberry then you will be head over heels for this recipe. As mentioned before, it’s layered with delicious flavors and textures.
Ingredient breakdown:
Vanilla ice cream base
This creamy vanilla ice cream is made from whipped coconut cream, sweetened condensed coconut milk, and aquafaba (whipped chickpea brine) that creates a creamy and fluffy vegan ice cream with no ice cream machine.
Fresh raspberries
Juicy and sweet fresh raspberries in every bite.
Vanilla cake
Not to toot my own horn, but this is the best vegan vanilla cake. It’s perfectly moist and fluffy with just the right amount of sweetness and vanilla flavor. I am obsessed.
If you’re looking for more vegan dessert recipes, you’ll also love this No-Churn Vegan Brownie Mint Ice Cream, Strawberry Cherry Oatmeal Cream Pies, and these Oreo Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Vegan No-Churn Raspberry Vanilla Cake Ice Cream
Ingredients
Vanilla Cake
- ½ cup unsweetened, non-dairy milk
- 1 ½ tsp apple cider vinegar
- 6 tbsp room temperature vegan butter
- ½ cup + 2 tbsp (138g) granulated sugar
- 2 tbsp full-fat canned coconut milk (stirred before measuring)
- 1 tsp vanilla extract
- 1 ¼ cup + 2 tbsp (216g) cake flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Ice Cream
- 1-15 oz. can (237g) coconut cream, chilled overnight
- 8 oz. sweetened condensed coconut milk
- Brine from 1-15 oz. can chickpeas (~5 oz)
- ½ tsp cream of tartar
- 2 tsp vanilla extract
- ½ cup fresh raspberries
Instructions
Vanilla Cake
- Start by preparing the cake, so it has time to chill.
- Preheat the oven to 350°F. Grease an 8" cake pan with butter and line the bottom with parchment paper.
- Measure out the non-dairy milk in a liquid measuring cup and whisk in apple cider vinegar. Set aside for 5 minutes. Meanwhile, add the room temp. butter and sugar to a large mixing bowl. Use a handheld mixture or whisk to cream the butter and sugar until light and fluffy. Add the milk/vinegar mixture, coconut milk, and vanilla extract. Mix on low-speed until combined.
- Add the cake flour, baking powder and soda, and salt. Use a wooden spoon or spatula to fold the dry mixture into the wet until a creamy pourable batter forms and no visible flour remains (make sure not to overmix). Pour batter into the prepared cake pan.
- Bake cake for 43-45 minutes until a toothpick inserted comes out with a few moist crumbs. Allow cake to cool in the pan for 10 minutes before inverting it onto a wire cooling rack and cooling to room temperature. Once at room temperature, cut cake into small ½ inch cubes. Add cubed cake to an airtight container and freeze for 1 hour or until hardened. You don't want to mix in soft cake into the ice cream or else the cake will fall apart.
- Vanilla Ice Cream
- In a large mixing bowl, add the chickpea brine and cream of tartar. Using a handheld mixer on high speed, whip until soft peaks form. This may take several minutes – be patient 🙂 This is aquafaba.
- In a large mixing bowl, add the chilled coconut cream. Using a handheld mixer on high speed, whip the coconut cream until light and fluffy. Add the condensed coconut milk and vanilla extract to the whipped coconut cream. Beat on low speed until combined and creamy. Measure out ½ cup aquafaba and carefully fold into batter. Pour mixture into a loaf tin and spread into an even layer. Cover with plastic wrap and refrigerate for 2 hours.
- At the 2-hour mark, fold in raspberries and ½ cup vanilla cake. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Before serving, let ice cream sit at room temp. for 10 minutes to soften (less if you're in a warmer climate).
I really like your recipe. I always order cakes from Top Bakery in India but after reading your blog I will try make this at home.
Author
Hi there! Thank you so much. Let me know if you try it out 🙂