Vegan Ice Cream Cake

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In a 9" spring fold pan coat the sides with a canola oil based cooking spray and cover with granola as best you can.

Microwave the chocolate ice cream until it is slightly softened (30 seconds). Spread evenly on the bottom, cover the top with granola and freeze for 30 minutes.

Microwave the vanilla ice cream for the same amount of time until it is slightly softened and spread evenly over the first layer. Return to the freezer for an hour or until it is solid.

In a small sauce pan heat the jelly until it become liquid in consistency, whisk in the cocoa powder until it becomes smooth. Let the sauce rest for about 5 minutes.

In the meantime, remove the cake from the freezer and keep in the spring form pan. Place the cake on a wire rack over a sheet pan. Pour the chocolate sauce over the cake until it covers the cake. Sprinkle with granola and return to the freezer immediately.

It is important for the cake to rock solid before attempting to cover in the chocolate sauce. Work as quickly as possible to avoid melting.

Remove from the pan and enjoy!

Chef's Note & Story

After being diagnosed with a dairy allergy I found creative ways to indulge in my favorite treats without feeling the harsh side effects. This is one of my favorites.