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This rich vegan ice cream cake is a delicious treat that's sure to wow. Super quick and easy to make.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields12 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins
Ingredients
Base:
 1 cup oat flour
  cup peanut butter
 2 tbsp maple syrup
Cream filling:
 1 cup raw cashewssoaked for 4-6 hours
 ½ cup full-fat coconut milkcanned
 4 tbsp coconut oil, melted
 3 tbsp maple syrup
 ½ tsp vanilla extract
Salted caramel:
 ¾ cup full-fat coconut milk
 ½ cup peanut butter
 5 tbsp coconut sugar
 salt
 ¾ cup unsalted peanut halves
Chocolate ganache:
 7 oz 70% cacao vegan dark chocolate
 ½ cup coconut milk
Topping:
 chopped peanuts
 drizzle of peanut butter
 sea salt
Instructions
1

Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides.

2

For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer.

3

Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes.

4

For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer.

5

Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).

6

Top with a drizzle of peanut butter, more peanuts and sea salt and serve.

Recipe by The Tasty K.

Ingredients

Ingredients
Base:
 1 cup oat flour
  cup peanut butter
 2 tbsp maple syrup
Cream filling:
 1 cup raw cashewssoaked for 4-6 hours
 ½ cup full-fat coconut milkcanned
 4 tbsp coconut oil, melted
 3 tbsp maple syrup
 ½ tsp vanilla extract
Salted caramel:
 ¾ cup full-fat coconut milk
 ½ cup peanut butter
 5 tbsp coconut sugar
 salt
 ¾ cup unsalted peanut halves
Chocolate ganache:
 7 oz 70% cacao vegan dark chocolate
 ½ cup coconut milk
Topping:
 chopped peanuts
 drizzle of peanut butter
 sea salt

Directions

Instructions
1

Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides.

2

For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer.

3

Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes.

4

For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer.

5

Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).

6

Top with a drizzle of peanut butter, more peanuts and sea salt and serve.

🥜 Salted Caramel Snickers Vegan Ice Cream Cake