Gluten Free & Vegan Mint Chocolate Chip Ice Cream Cake

I was never a fan of cake as a kid but ice cream cake was always my favorite. Gluten free ice cream isn't too hard to make but vegan? That's a whole different story. As my birthday approaches this month, I thought it'd be perfect to team up with Coconut Bliss and create this amazing Gluten Free & Vegan Mint Chocolate Chip Ice Cream recipe.

Not only will you be able to get this recipe here, but I'll also be doing a cooking Demo for this recipe at many GFFA Fests around the U.S. this year! You can view those dates and locations, here. It's finally starting to get warmer so why not make something special like this to celebrate! I've been loving it a little too much and I'm sure you will too.

Ice Cream Cake Ingredients:

1 ½ C. Gluten-free Double Chocolate Cookie Crumbs (I used Enjoy Life Foods)
½ C. Vegan Butter, melted (I used Earth Balance)
1 Pints Coconut Bliss Dairy Free Gluten Free Dark Chocolate (More info)
1 Pints Coconut Bliss Dairy Free Gluten Free Mint Galactica (More info)
1 C. Mini Chocolate Chips (I used Enjoy Life Foods)

Coolwhip Ingredients:

1 can full fat refrigerated coconut milk
1/3 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Coolwhip Directions:

Chill the unopened can of coconut milk in the fridge before you begin. Give it an hour or two to fully chill. It needs to be cold so the cream and liquid portions separate. When you open the can, the solid portion will be on top.
Scoop the solid part into your blender. (Hang on to the liquid underneath.)
Next add the sugar (if using) and vanilla and blend on high to achieve a smooth, creamy mixture.
It only takes a few minutes, start to finish!

Ice Cream Cake Directions:

Set out the pints of ice cream on the counter to thaw out.
Line a 9-inch circular pan with parchment paper. Combine cookie crumbs with the melted vegan butter.
Press the crust mixture flat in the pan and chill for 15-20 minutes.
Once the Dark Chocolate frozen dessert is soft, pour it onto the cookie crust and smooth flat; freeze for about 15-20 minutes, until the surface is firm again.
Repeat this with the Gluten-free Mint Galactica frozen dessert.
Top the cake with the vegan coolwhip and freeze for at least 2 hours before garnishing with mini chips. Enjoy!