Chocolate Vegan Ice Cream Cake with Chocolate Cream Cheese Frosting
4 (1 ounce) squares unsweetened chocolate
1 (8 ounce) package vegan cream cheese
4 cups confectioners’ sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons soy or almond milk
Melt that chocolate. Stir that shit together.
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
I did all of that stuff and then I crushed a bunch of cookies on the bottom of a pan, then put cookies standing up all around the side. I stuffed it with So Delicious Neapolitan ice cream, put the cooled cake on top, then put the cream cheese frosting on.
Put it in the freezer for a while.
There you go.
Holy mother of shit! I really need to eat this…like…all of it.