It’s Friday and nothing says the weekend like a good desert, well, maybe a nice glass of wine or shot of vodka – depends on how your week went.  Heck you all had hard weeks, so pamper yourself and indulge in this delectable treat.  I grew up on the East Coast and was in love with Carvel ice cream cakes.  For some reason, I never ate them that much, so when I did, it was like winning the lottery or for a child, a free trip to Kiddie City.  (Man, I loved going to Kiddie City!)  Carvel made these soft serve ice cream layer cakes and in between each layer was this chocolate crunch stuff…it didn’t get much better than that.  So I developed this vegan desert inspired by Carvel.  Our recipe will have two ice cream layers divided by sweetened granola crunch…not chocolate this time (I’m still perfecting the chocolate version…so please be patient…I promise it is coming).

Let’s get started…put 1 quart of Non-dairy vanilla ice cream on the counter and let it begin to soften.  Put 1 quart of Non-dairy mocha fudge ice cream in the refrigerator so it can begin to thaw at a slower pace.

I am using the ‘So Delicious’ brands for this recipe.

Now, what you’ll need for the crunchy stuff:

• 4 cups granola
• 1 tablespoon cocoa powder
• 2 1/2 tablespoons agave nectar
• 2 tablespoons soymilk
• an appreciative audience (essential)

The type of granola you use depends on your taste.  I prefer the French Vanilla Almond type.  It tastes super by itself and works very well with the vanilla and mocha ice creams.

Add the granola to your food processor and blend until evenly coarse

Once you have the right texture, add the cocoa powder, soymilk and agave nectar.

For this recipe, I am using a Raw Blue Agave nectar and Ghiradelli Ground Chocolate.

Get in there with your hands and mix everything together.  Don’t be bashful, hands are the best kitchen utensils you got!

Now that we are all mixed, you will need a 12″ spring-form to assemble your sweet masterpiece.

Divide the mixed crunchy stuff in half.  Layer the bottom of the spring-form evenly with the crunchy stuff.

Next, empty the quart of vanilla ice cream into a separate mixing bowl.  It will still be a little stiff, so…

you’re gonna have to use a little elbow grease and smooth it out.  Use a wooden spoon or sturdy spatula to cream out the hard ice cream.  The result should be an evenly smooth creamy texture…a little firmer than soft serve.

Add 1/3 cup of semi-sweet vegan chocolate chips..try not to take too many samples…leave some for the cake.

Fold the chips in so they are evenly dispersed through out the ice cream.  Add the mixture to your spring-form on top of the crunchy crust.

Use your spoon or spatula to smooth out an even layer covering the whole surface area.  No need to freeze yet…

first, add the 2nd half of your crunchy mixture.  Make sure to evenly cover the entire top of the vanilla ice cream layer.  Looking good, we are a little more than half-way there.  Now it’s freezer time.  Place your almost finished cake in the freezer for 30 minutes.  After 15 minutes, take the mocha ice cream out of the refrigerator and place on counter.

Uh, ooh!  The boss is checking on my progress.  How am I doing, Ma’am?

Whew!! A smile and wave of approval…all is good.  The last thing I want to do is upset the princess with a bad dessert.

Ding!!  30 minutes up…

Empty the quart of mocha fudge ice cream into a separate mixing bowl.  Like the vanilla, it will still be a little stiff, so…

awaken those arm muscles again and smooth out the ice cream.  Remember, we are going for an evenly smooth texture a little firmer than soft serve.  Take the spring-form out of the freezer for the final stretch.

Add the smooth mocha fudge goodness to the top and evenly cover the 12″ pan.  All you have to do is add a few toppings…

I have added a few more vegan chocolate chips and almond slices…umm, umm, good!  No, you can’t eat it just yet.  Put the cake back in the freezer and in one hour, slice and serve!  This is going to be the longest hour of my life.

Ding!!!  Alright, you know what that means.  Like Pavlov’s dogs, all come running.  Take the cake out of the freezer and remove outer band of the spring-form pan.

Now, that’s looks good and it’s ready to eat.  Time to serve your family, friends and, of course, the biggest piece for you. Good job!

Hey boys, smile if you want some ice cream cake…

NO!!  Not shake your booty!  Smile!

That’s better…let’s eat!

Thank you, can I have another?

Alright let’s recap:

Vegan Ice Cream

• 1 quart vanilla
• 1 quart mocha fudge

Place quart of vanilla on counter, let thaw.  Place quart of mocha fudge in refrigerator to soften.

Crunchy stuff

• 4 cups French Vanilla Almond granola
• 1 tablespoon cocoa powder
• 2 tablespoons soymilk
• 2 1/2 tablespoons agave nectar

Coarsely chop granola in food processor.  Dump coarse granola into mixing bowl, add other ingredients and thoroughly mix.

Assembly

1. Line the bottom of a 12″ spring-form pan with half of ‘crunchy stuff’ mixture.
2. In separate bowl, empty quart of vanilla ice cream.  Using wooden spoon or sturdy spatula, mix vanilla ice cream until it is an even consistency that is smooth and a little firmer than soft serve.  Add 1/3 cup vegan semi-sweet chocolate chips.  Fold into ice cream until evenly dispersed.
3. Add vanilla ice cream to spring-form pan on top of ‘crunchy’ crust.  Spread out into one even layer.
4. Add 2nd half of ‘crunchy stuff’ to spring-form pan on top of vanilla ice cream.  Spread out into one even layer.
5. Place cake in freezer for 30 minutes.
6. After first 15 minutes, remove mocha fudge ice cream from refrigerator and place on counter to thaw.
7. After full 30 minutes, empty quart of vanilla ice cream into mixing bowl.  Using wooden spoon or sturdy spatula, mix mocha fudge ice cream until it is an even consistency that is smooth and a little firmer than soft serve.
8. Add mocha fudge ice cream to spring-form pan on top of ‘crunchy’ layer.  Spread out into one even layer.
9. Top with vegan semi-sweet chocolate chips and almond slices.
10. Place cake in freezer for one additional hour.
11. Remove from freezer, remove outer band of spring-form pan, EAT!

Now that’s good eatin’!

Nahum St. Martin