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Vegan No-Churn Raspberry Vanilla Cake Ice Cream

Dairy-free creamy vanilla ice cream swirled with fresh raspberries and chunks of the best vegan vanilla cake.

Course Dessert
Keyword raspberry and vanilla cake ice cream, vegan dessert recipe, vegan no churn ice cream
Prep Time 15 minutes
Refrigeration 5 hours
Total Time 5 hours 15 minutes
Servings 4 cups
Author Taavi Moore

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

  1. Start by preparing the cake, so it has time to chill.

  2. Preheat the oven to 350°F. Grease an 8" cake pan with butter and line the bottom with parchment paper.

  3. 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.

  4. 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.

  5. 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.

  6. Vanilla Ice Cream

  7. 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.

  8. 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.

  9. 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).