Vegan ice cream cake with chocolate Easter bunnies and Easter eggs

With its fruity strawberry cream and delicate chocolate decoration, this vegan ice cream cake will refresh your Easter celebration. No baking required, but with fresh ingredients and loving decoration, you can create a sweet Easter treat for yourself and your guests.

Ingredients

Serves 8

For the cake base

• 150g vegan biscuits (gluten-free option available)

• 100g vegan margarine

For the strawberry cream

• 400g strawberries

• 2 tablespoons lemon juice

• 150 g sugar

• 500g vegan cream cheese

• 160 ml vegan whipped cream

• 1 tsp vanilla flavoring

• 2 tsp agar-agar powder

• 80 ml plant milk

For decoration

• vegan chocolate Easter bunnies*

• vegan chocolate Easter eggs*

• colorful vegan Easter eggs*

• vegan grated chocolate

*I bought the vegan chocolate Easter bunnies and Easter eggs at Rewe. The vegan marzipan eggs with colorful coating are from DM.

Preparation

Preparation - Cake base

1. First, crush the vegan cookies in a mortar and pestle. Alternatively, they can be crushed in a freezer bag using a rolling pin or ground in a food processor.

2. Heat vegan margarine in a pot and then mix it with the cookie crumbs.

3. Line a springform pan (approx. 20cm diameter) with baking paper. Tip: Wedge the baking paper between the base and the sides of the springform pan to make it easier to remove the ice cream cake later. (see photo)

4. Distribute the cookie mixture evenly in the mold and press firmly onto the bottom.

5. Then place the springform pan in the refrigerator for at least 30 minutes.

Preparation - Strawberry Cream

1. Bring the strawberries, lemon juice and sugar to a boil in a pot and simmer for 5 minutes.

2. Then, finely puree the fruit mixture using a blender or immersion blender and set aside until it has cooled to room temperature.

3. Beat vegan cream cheese, vegan whipped cream and vanilla flavoring in a bowl with a hand mixer until creamy and set aside.

4. In a pot, mix plant milk and agar agar powder and simmer for 2 minutes, stirring constantly.

5. Then remove the pot from the heat and stir in the strawberry mixture with a whisk.

6. Now fold in the vegan cream until it is mixed with the fruit puree.

7. Finally, spread the strawberry cream on the cake base and place the whole thing in the freezer for at least 4 hours.

Decoration

1. Remove the frozen ice cream cake from the freezer, loosen it from the springform pan and let it thaw for about 15 minutes so that the Easter decorations will stick to it.

2. Then distribute the chocolate Easter bunnies and Easter eggs along the edge of the cake and press them in lightly.

3. Finally, decorate the surface of the ice cream cake with colorful Easter eggs, chocolate eggs and chocolate shavings, and place it back in the freezer.

4. The strawberry cream cake should thaw for about an hour before eating and then be refrozen. Enjoy!

Bon appetit!