Creamy Vegan Chocolate Custard mousse Ice – Cream Cake

Hi guys!

So I was doing some recipe experimenting the other day and just so happened to whip up one of the nicest, most creamiest textured ice creams I have ever made! You see.. Vegan Ice-cream to me is usually not the best texture and sometimes even a little gritty or icy so was pretty excited by this little creation . You don't necessarily have to make it into a cake, for those wishing to just whip up the ice-cream then you would just simply pour it into an ice-cream tub and freeze the same way.


When serving I would recommend using a hot knife for ease of slicing. Being ice cream it will melt outside of the freezer just as quickly as ordinary ice cream so just be mindful of this!

For those with nut intolerances, Simply Omit the Nut Butter and replace with 3-4 more dates and 1-2 tbs of either date syrup ,coconut nectar or rice malt syrup!

Now onto the most important part! The recipe and a simple ask that if you remake this recipe of mine that you let me know how it went for you! Or even better, repost your creation on social media, tag me so I can see for your chance to be featured on my page!!


Love Sabrina xx



Raw Crust Layer
  • 1 cup unsweetened coconut shreds
  • 1/2 cup activated buckwheat grouts
  • 8-9 soft and plump medjool dates
  • 2 tbs nut butter (I used pure almond butter)
  • 1.5 tbs pure maple/ rice malt syrup or coconut nectar
  • 1 tsp vanilla bean paste or essence
Ingredients For Ice Cream
  • 1 400g Can Organic Coconut Cream (full cream)
  • 2 tbs Organic Cacao or Cocoa powder
  • 2 tbs organic/non GMO Corn Starch
  • 1/2 cup organic date syrup (Substitutes: Rice Malt Syrup/Coconut Nectar).
  • 1/2 cup vegan chocolate chips
  • 1 tsp vanilla essence or paste


Method for Crust
  1. Place all ingredients into a high powered blender or food processor and pulse into a dough.
  2. Press dough evenly and up the sides of a flan tin with push out base
  3. set aside to make ice-cream
Method For Ice Cream

Over medium stove top, add all ingredients except chocolate chips into a pot. Bring to a light simmer continuously whisking for 4-5 minutes until it slightly thickens. Add chocolate chips and continue to stir until it turns into a custard like consistency. If after 6-8 minutes it still hasn’t thickened, simply add another another teaspoon of corn starch and continue whisking.

Pour into Crust and gently place in freezer to set. (Approx 4-6 hours).


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