Naual Hansen

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Very easy-to-make vanilla ice cream cake. It is a mixture of vegan whipped cream and thick oat cooking cream in the right balance.  I added layers of roasted hazelnuts, vegan wafers and dark melted chocolate.

The main idea was to make a cake that most guests would enjoy eating, that would look good and would exclude the usage of a stove in the warm summer period. It requires a hand mixer and whipping wire, as well as a bit of patience while the cake is in the freezer. 

Basically, it is a frozen vanilla ice cream mixture layered with roasted hazelnuts and wafers that are drizzled with some chocolate. Then comes the next layer, and the cake needs to be returned back into the freezer for a short while, then covered again with one more layer of vanilla ice cream.

 The cake should stand out on room temperature for approx. 10 – 15 min. before serving, and should be cut with a sharp knife (preferably dipped into boiling water and dried, before cutting).




For the vanilla ice cream mixture:
  • 250 ml of vegan whipped cream;
  • 500 ml very thick vegan cooking cream;
  • 6 tablespoons of icing sugar;
  • 2 teaspoons of vanilla icing sugar .
  • 105 gr of vegan dark chocolate;
  • 105 gr of vegan wafers;
  • 90 gr of roasted chopped hazelnuts.

To drizzle the cake:

  • 40 gr of melted chocolate + 2 tbsp. of oil.

To sprinkle the cake:

  • 25 gr of roasted and finely chopped hazelnuts. 

Preparation time

1 h 20 min

Cooking time




1. In a bowl whisk 1/2 of icing sugar content together with vegan cooking cream, then place the bowl in the refrigerator.
2. Pour whipped cream into a second bowl and mix it together with the rest of icing sugar with a mixer, until it forms firm peaks.
3. Now, mix together (with the wire whip) contents from both bowls.
4. Sprinkle the bottom of a springform (20 cm) with the 1/3 of roasted hazelnuts and 1/3 of wafers.
5. Drizzle hazelnuts and wafers with 1/3 melted chocolate and set it in the freezer for 3-4 min. or less (until chocolate becomes firm).
6. Take the springform out and add 1/2 of vanilla ice cream mixture, then return it back to freezer, and let it sit there until the surface becomes steady (approx . 30 min or more).
7. Take the springform out, then sprinkle the second third of hazelnuts and the second third of wafers on it. Then, drizzle with the second third of melted chocolate.
8. Return to the freezer just for a short while, then again – take it out and add the second half of the ice cream vanilla mixture.
9. Let the ice cream freeze for 30 min. , then add the rest of hazelnuts with wafers and chocolate (in the same way as two previous times).
10. Drizzle chocolate all over the cake, and sprinkle with the rest of roasted chopped hazelnuts.

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