Before or after Christmas, anytime really, is a good time to eat vegan Christmas cake ice cream. This recipe came about as I had a lot of my Easy Vegan Christmas Cake with Olive Oil and Orange from recipe testing. On a whim, and just to mix things up a bit, I crumbled some through the base recipe for my easy dairy-free ice cream. While this recipe is super simple, it is very addictive, definitely something we will look forward to eating and sharing each year.
Vegan Christmas Cake Ice Cream
- 1 x 400ml can organic coconut cream
- 1 x 320ml can vegan condensed milk
- 2 cups cubed or crumbled vegan Christmas cake
- 1-2 Tbsp Brandy or Marsala – optional
- 2 tbsp orange juice
- zest of 1-2 oranges
- pinch of sea salt
In a mixing bowl, whisk together coconut cream and condensed milk, add brandy (if using), orange juice, zest and a pinch of sea salt then stir through the Christmas cake.
Taste – you can add more of any ingredient you think it needs. Pour into a container for freezing, or pour into a lined cake tin to make a vegan Christmas cake Ice cream cake.