Vegan Nougat Ice Cream Cake

No-bake cake with White Nougat Crisp Chocolate

If you want to serve your guests something different than a classic cake, you can impress them with this vegan nougat ice cream cake. Cashews, silken tofu, almonds and coconut together with a large portion of iChoc “White Nougat Crisp” Chocolate make vegan cake dreams come true. The no-bake recipe is very easy to make and preparation the day before saves time. When taken out of the fridge just before serving, it’s a refreshing alternative for warm weather.


For a springform tin with Ø 20 cm

For the crust

  • 150 g almonds
  • 1 tbsp almond butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup

For the filling

  • 225 g cashews (soaked in water 6 - 8 hours or over night)
  • 1 tin (400 ml) coconut milk, full-fat
  • 150 g silken tofu
  • 240 g iChoc White Nougat Crisp Chocolate
  • 2 tbsp coconut oil


  • 40 g iChoc White Nougat Crisp Chocolate
  • coconut whipped cream
  • hazelnuts, whole and chopped
  • chocolate shavings

How to make it

1. For the crust, place the almonds in a food processor and pulse until crumbly. Add the remaining ingredients and pulse a few times until sticky.

2. Die Springform mit Backpapier auslegen. Den Teig einfüllen

2. Line the springform tin with parchment paper at the bottom and sides and place the crust inside. Press down evenly on the bottom and transfer to the freezer.

3. Break the chocolate for the filling into pieces and melt it together with the coconut oil in a bain-marie. Drain the cashews.

4. For the filling, add all ingredients to a high-speed blender and blend for 30-60 seconds until smooth.

5. Pour over the crust and place back into the freezer for 6 – 8 hours (or overnight).

6. Decorate the cake as desired, e.g. with chocolate chips, whipped coconut cream, whole and / or chopped hazelnuts or chocolate shavings. Let it defrost 15 minutes before serving.

Thanks for this delicious and refreshing ice cream cake to Kirsten Kaminski from the vegan food blog The Tasty K!

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