Vegan Snickers Ice Cream Cake
I’ve always had a big sweet tooth. Growing up, two of my most favorite treats were ice cream and Snickers bars (and Junior Mints, but that’s a post for another day). I get my ice cream love from my mom and my Snickers love from my dad. My mom only ever bought Snickers bars for halloween to hand out, and every year she would have to hide them from the rest of our family, and especially from my dad who did not feel one bit guilty about eating all of the candy that was meant for trick-or-treaters. My mom eventually started buying him his own bag of Snickers and/or NOT buying halloween treats in advance. Smart lady.
I couldn’t tell you the last time I ate a Snickers bar, but I still have a giant sweet spot for the combination of chocolate, chewy caramel, and crunchy salted peanuts…heaven. And now that Spring’s making the turn into Summer and the days are dipping into the high 80s/low 90s, all I want are two of my childhood favorites rolled into one blissfully delicious dessert: vegan snickers ice cream.
This is why I was practically giddy when a copy of Virpi and Tuulia’s new N’ice Cream book arrived on my doorstep with over 80 (!!!) simple recipes for healthy homemade vegan ice creams. This is my book!
I’ve since flagged at least 15 recipes to make in short order, and I did a little happy dance when I flipped to the back of the book and stumbled upon Caramel Peanut Ice Cream Cake with Chocolate Sauce Frosting…aka vegan Snickers ice cream cake!
If you’re a peanut and chocolate lover like myself (and um, who isn’t?), you are going to love this easy ice cream cake. The ice cream base is a super creamy mix of full-fat coconut milk, frozen bananas, and peanut butter, with some raw peanuts for crunch. The sticky caramel sauce is made from more peanut butter, dates, coconut oil, and coconut milk. And then the chocolate sauce! It’s like chocolate magic shell but better, and so simple to make with just four good-for-you ingredients: raw cacao butter, coconut oil, raw cacao powder (← fave brand + affordable!), and coconut nectar syrup. I have big plans to use it for chocolate-covered popsicles very soon!
The recipe calls for topping the ice cream cake with crushed hazelnuts, but if you want to keep it truly reminiscent of Snickers bar flavors, you could of course garnish it with more peanuts. Hard to go wrong there.
Who else is totally pumped for summer (and ice cream)?!
I think N’ice Cream is going to get a lot of love in my kitchen these next few months…
Vegan Snickers Ice Cream Cake
Vegan Snickers Ice Cream Cake
Serves: 6
Prep Time: 3 hours 15 mins
This vegan ice cream cake was created after a request from one of our readers who wanted a healthier version of her favorite ice cream flavor, Snickers. The outcome was magnificent; we hope all you peanut and chocolate lovers will fall in love with this as deeply as we did!
Cuisine: Gluten Free, Vegan Servings: 6
Prep Time: 3 hours 15 mins
This vegan ice cream cake was created after a request from one of our readers who wanted a healthier version of her favorite ice cream flavor, Snickers. The outcome was magnificent; we hope all you peanut and chocolate lovers will fall in love with this as deeply as we did!
Instructions
- Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.
- Open the coconut milk can and scoop the thick white cream into a blender. Add the bananas, peanut butter, and vanilla and blend until smooth. Pour the ice cream mixture into the prepared loaf pan. In a small bowl, mix the peanuts with the salt, scatter the mixture on top of the ice cream, and set aside.
- Combine all the caramel filling ingredients in a blender and blend until smooth, adding more water if needed to achieve the consistency of a smooth caramel sauce. Pour about half the caramel filling over the ice cream. Reserve the remaining caramel filling. Place the pan into a freezer for about 3 hours, or until solid.
- Place all the chocoate frosting ingredients in a small bowl and whisk into a smooth sauce. Taste and add more sweetener, if desired.
- Remove the ice cream cake from the pan and place it onto a serving plate. Pour the reserved caramel filling on top, then pour the chocolate frosting over the caramel sauce. Sprinkle with some crushed hazelnuts. Let the cake thaw slightly (this will make it easier to cut), serve, and enjoy!
Copyright © 2016 Virpi Mikkonen and Tuulia Talvio for N'ice Cream by arrangement with Avery Books.
