Vegan Kiev Cake Ice Cream

To celebrate May Day I made the ice cream version of the classic Soviet dessert, Kiev cake. I was originally intending to post this to coincide with May 1st but I’m a sucker for the sunshine so I’m behind schedj.


  • Ice cream maker
  • Bowl
  • Hand whisk
  • Blender
  • Saucepan
  • Rolling pin (or whatever will crush nuts)


  • 400ml coconut milk
  • 400ml coconut cream
  • 200g darrrrrk vegan chocolate
  • 1 vanilla pod
  • 225g cocoa powder
  • 100g brown sugar (the less refined the better)
  • 60ml syrup (I used agave but maple or golden is fine)
  • 100g salted cashew nuts
  • Handful of meringue to top


  1. Put the coconut milk, coconut cream, cocoa powder, syrup and sugar into a saucepan and let it simmer
  2. Once the mixture is simmering, break up the chocolate and add it in along with the vanilla
  3. Whisk everything together until it’s dead smooth
  4. Toss the mixture in a blender for a bit (no more than a minute) to get out any last lumps
  5. Transfer the liquidy goodness to a bowl and let it chill in the fridge
  6. Give it enough time to completely cool but take it out the fridge before it turns into a mousse
  7. Pour the mixture into your ice cream machine and chuck the crushed nuts in with it. Maybe save some back to add a bit of artistic flourish to the end product
  8. Once it’s been churning a good while, lob it in the freezer until you’re ready to serve

Dust with some roughly crushed cashews and meringue. I cheated a bit and bought ready made vegan meringue. I saw a recipe somewhere that was on about whipping up the juice from a can of chickpeas but I fully couldn’t be bothered with that.


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