Vegan Ice Cream Buttercream Frosting
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  1. Combine flour and ice cream in a small sauce pan, without turning on the heat yet, and whisk until fully combined and no lumps remain.
  2. Turn heat on medium low and stir the flour/ice cream mixture until very thick. It should become like a thick brownie batter consistency. Once it has thickened, remove from heat and allow to cool to room temperature.
  3. Once ice cream/flour mixture has cooled to room temperature, cream the Earth Balance, shortening, and sugar in a stand mixer until smooth and light. Be sure to mix until it is no longer grainy.
  4. Add the vanilla to the cooled ice cream/flour mixture and stir to combine.
  5. Once the Earth Balance/shortening and sugar are whipped, add in the ice cream/flour mixture and whip until light and fluffy. It should resemble a whipped cream consistency.
This frosting will be very light and fluffy at room temperature (as shown in the first picture). If it’s refrigerated, it will become much thicker and more dense (as shown in the second picture). It is delicious either way! It can be used to frost cupcakes, cakes, cookies, or just eat it with a spoon!
Recipe by Go Dairy Free at