Leda Gojo’s Vegan Ice Cream Cake

Leda Gojo’s Vegan Ice Cream Cake

2 475mL tubs Coconut Ice Cream
12 Leda Gojo’s Cookies (1 box)
2 270mL Tins Coconut Cream chilled
270mL Tin Coconut milk
170g Dark Chocolate (ensure is Dairy Free)

To make the cake:
Line a loaf pan with baking paper. This will make it easier to lift the cake out of the pan.

Remove the coconut ice cream from the tub and while firm roughly cut slices then dice to about 1.5cm cubes.
Place a layer of Gojo’s into the bottom of the pan.
Top with a layer of Coconut ice cream cubes. Push down lightly on the cubes to mold into the shape of the pan.
Spread a layer of coconut cream the same thickness as the ice cream and press in a 2nd layer of Gojo’s. Top with a little more coconut cream then roughly pour on a thin layer of the ganache.

Top with the remaining coconut ice cream and press to mold to the shape of the tin. Cover and freeze for minimum 2 hours or overnight.

Remove the cake from the pan and pour the ganache over allowing it to drip down the sides, while the ganache is still warm crush the remaining Gojo’s and sprinkle over the top. Return to the freezer until the ganache is cooled or ready to serve. Slice cake before serving.

To make the Ganache:
Warm coconut milk over a double broiler or in a bowl placed above a saucepan of boiling water, ensure the bowl does not touch the water. When the coconut milk is close to the boil, add the dark chocolate and stir continuously until the chocolate melts and combines with the milk. It will be thick and glossy.
Note: if you are making the cake to serve the following day, half the ganache recipe and make it in two batches.

Vegan, Gluten Free, Dairy Free
Serves 10