Gather Ingredient 1 cup fresh cilantro (packed), 1/2 cup olive oil, 1/4 cup fresh lime juice, 2 cloves garlic, 1 tbsp honey or maple syrup, 1/2 tsp cumin, salt and pepper to taste.
Prep Cilantro Rinse and roughly chop the fresh cilantro, including both leaves and tender stems for maximum flavor.
Blend Ingredient In a blender or food processor, combine the chopped cilantro, olive oil, fresh lime juice, garlic, honey or maple syrup, and cumin.
Season Add salt and pepper to taste. Start with a pinch and adjust as needed after blending.
Blend Until Smooth Blend the mixture on high until it reaches a smooth, creamy consistency. Scrape down the sides of the blender if needed.
Make Chocolate Ganache In a small saucepan, heat the coconut cream until it just begins to simmer. Remove from heat and pour over the vegan chocolate chips. Stir until smooth, then add the vanilla extract.
Pour Ganache Over Cake Once the ice cream layers are firm, pour the chocolate ganache over the top of the cake, spreading it out to cover the entire surface. Freeze for 30 minutes.
Decorate Optional: Top the cake with fresh berries, crushed cookies, or other vegan-friendly toppings of your choice.
Serve Remove the cake from the freezer 10 minutes before serving. Slice and enjoy this rich and creamy vegan treat!