Healthy Snickers Ice Cream Cake (Vegan)

This healthier Snickers Ice cream cake is the ultimate no-bake dessert. It's
decadent, creamy, packed with flavor and you'd never guess it was gluten, dairy,
and refined sugar-free! A nougaty base is topped with a creamy cashew-based ice
cream, a layer of peanut butter caramel, crunchy peanuts, and topped with
chocolate. The perfect summer dessert!

Servings: 12 Slices

Author:

Prep Time
20 minutes

Set time
4 hours

Total Time
4 hours, 20 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

ice cream cake vegan ice cream dairy free ice cream frozen desserts cashew ice cream paleo ice cream snickers ice cream snickers ice cream cake vegan ice cream cake

Instructions

1 Create the base – In a food processor, combine all of the base ingredients.
Process a few minutes until a dough forms. It shouldn’t be wet to touch, but
should stick and hold together well. If for some reason your base is too dry,
you can add a tbsp of water as needed until it holds together.
2 Press the base into the bottom of a parchment-lined loaf pan (if you want a
snickers shape) or a spring form pan for a round cake. You can also make mini
ice cream cakes and use a mini muffin tin.
3 Create the filling – In a blender, add all of the filling ingredients, blending
a few minutes until completely smooth. To get the coconut cream, you'll just
simply scrape out the solid part from the can! You can taste the mixture &
adjust as you'd like (more sweetness, etc). If your mixture is overly thick, you
can add a splash of liquid from the can of coconut milk. Pour this over the
base, spreading it out evenly.
4 Make the peanut butter caramel – in a bowl, add the caramel ingredients, mixing
well until completely smooth. Pour the caramel over the filling layer, carefully
spread it out. Sprinkle the chopped peanuts over top.
5 Place the pan in the freezer for 2-3 hours, until completely firm. Once firm,
remove the cake from the pan. In a small bowl, melt the chocolate. I like to
place my cake on a cooling rack over a plate or cookie sheet to allow any excess
chocolate drip off. I use a spatula to help spread the chocolate all over the
cake. Return it to the freezer for 30 minutes or so to allow the chocolate to
firm up.
6 Cut into slices and enjoy!

Healthy Snickers Ice Cream Cake (Vegan)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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