Gather Ingredient 2 pints of vegan ice cream (any flavors), 2 cups crushed vegan cookies, 1/2 cup melted vegan butter, 1/2 cup vegan chocolate chips, 1/2 cup coconut cream, 1 tsp vanilla extract, fresh berries (optional).
Prepare the Crust In a bowl, mix the crushed vegan cookies with melted vegan butter. Press the mixture into the bottom of a springform pan to form an even crust. Freeze for 15 minutes.
Soften the Ice Cream Allow the first pint of vegan ice cream to soften at room temperature for 10-15 minutes. This will make it easier to spread.
Layer the First Flavor Spread the softened ice cream evenly over the crust. Smooth the top with a spatula. Freeze for 1 hour to set.
Repeat with Second Flavor Soften the second pint of vegan ice cream and spread it evenly over the first layer. Freeze for another hour until firm.
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!