Caramel Peanut Vegan Ice Cream Cake Recipe

Ever find yourself daydreaming about that perfect bite of ice cream cake that’s creamy, nutty, and oh-so-decadent, only to be let down by the store-bought options? Let me introduce you to your next obsession—a vegan ice cream cake that marries the lushness of cashews with the caramel-like goodness of dates and peanut butter, all topped with a heavenly crunch. Let’s dive into this guilt-free indulgence!

Referred to as magnificent, the treat I adore preparing in my home is vegan, and it is my Caramel Peanut Vegan Ice Cream Cake. For this cake, I use these oddly enough not-so-sweet ingredients in the recipe—coconut cream; a typical ice cream ingredient, peanut butter; an unusual cake ingredient, and ridiculously sweet medjool dates; the perfect sweetener when you want a cake that can pass as nutritious.

But I believe the combination of soaked, raw cashews and maple syrup offers a creaminess that is delicious in this cake yet completely dairy-free.

Ingredients

• Raw Cashews: High in healthy fats and protein, adds creaminess.
• Coconut Cream: Rich in healthy fats, lends a silky texture.
• Maple Syrup: Natural sweetener, enhances flavor depth.
• Peanut Butter: Protein-packed, provides nutty richness.
• Medjool Dates: Natural sweetness, rich in fiber.
• Almond Milk: Low calorie, adds creaminess without dairy.
• Roasted Peanuts: Crunchy texture, rich in protein.
• Cacao Nibs: Rich in antioxidants, slight bitterness balances sweetness.

Ingredient Quantities

• 2 cups raw cashews, soaked overnight
• 1 1/2 cups coconut cream (from a chilled can of full-fat coconut milk)
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1/4 teaspoon sea salt
• 1 cup creamy peanut butter
• 1 cup medjool dates, pitted
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 cup coconut oil, melted
• 1/2 cup roasted peanuts, chopped
• 1/4 cup cacao nibs or chocolate chips
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• Pinch of sea salt

How to Make this

1. Remove the soaked cashews from their liquid and rinse them well. Put the cashews in a blender, and add the following: coconut cream; 1/2 cup maple syrup; 1 tablespoon vanilla extract; and 1/4 teaspoon sea salt. Blend the contents of the blender until they reach a smooth and creamy consistency.

2. Put half of the cashew blend into a loaf pan that is either lined or greased. Spread the mixture evenly across the pan, and then place it in the freezer for a minimum of 1 hour.

3. Combine the peanut butter, medjool dates, almond milk, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt, and 1/2 cup melted coconut oil in the same blender (no need to clean it). Blend until smooth.

4. Combine the peanut butter and powdered sugar in a bowl and beat with an electric mixer at medium speed until creamy—about 30 seconds to a minute. If necessary, use a spatula to scrape down the sides of the bowl halfway through. After this step, use a spatula to cover the cashew layer of the bars with the peanut butter mixture. Then, carefully even out the peanut butter layer as much as possible, but do not worry if it isn’t perfectly smooth; it will look nicer in the end when the bars are cut. But first, they must be frozen, of course.

5. After the peanut butter layer has set, pour the leftover cashew mixture on top. Place in the freezer until solid, a minimum of 2 hours or overnight.

6. To prepare the topping, take 1 tablespoon of coconut oil and melt it. In a small bowl, mix the melted coconut oil with 1 tablespoon maple syrup and a pinch of sea salt.

7. Remove the ice cream cake from the pan gently and place it on a serving plate.

8. Pour the coconut oil mixture over the top of the cake. Working swiftly, add the chopped roasted peanuts and cacao nibs (or chocolate chips) to the top of the cake before the coconut oil sets.

9. Return to the freezer for 10-15 minutes to allow the topping to set.

10. Cut the cake with a sharp knife and serve right away. Take pleasure in your do-it-yourself vegan ice cream cake with caramel and peanuts!

Equipment Needed

1. Blender
2. Loaf pan
3. Mixing bowl
4. Electric mixer
5. Spatula
6. Measuring cups
7. Measuring spoons
8. Small bowl
9. Knife

FAQ

• Can I use a different nut butter instead of peanut butter?If you prefer not to use peanut butter or are allergic to it, almond or cashew butter can take its place.
• What if I don’t have medjool dates?Dates can be used as they are, but they might need to be soaked in warm water for about 10 minutes to soften them.
• Can I make this without coconut oil?Coconut oil contributes to texture, but melted vegan butter is a fine substitute.
• Is there a substitute for the coconut cream?Full-fat coconut milk, chilled, is perfect; but you could try a thick vegan cream for a substitute.
• How should I store the ice cream cake?Place it in a container that is totally airtight, and keep it in the freezer. Allow a little time at room temperature before trying to cut it into pieces.
• Can I use a sweetener other than maple syrup?You can use agave syrup or honey (if not strictly vegan) in similar amounts as a substitute.
• What can I use instead of cacao nibs?Chopped vegan chocolate can be used, or you can omit it and use a simpler version.

Caramel Peanut Vegan Ice Cream Cake Recipe Substitutions and Variations

When using whole cashews that are cooked: Substitute with whole blanched almonds or whole macadamia nuts.
For coconut cream: Replace with a thick almond yogurt or soy cream.
For maple syrup: Use agave nectar or coconut nectar instead.
For medjool dates: Substitute dried figs or raisins, though it may slightly alter the flavor.
For almond milk: Substitute oat milk or soy milk.

Pro Tips

1. Chill Tools and Ingredients: Before you begin, chill your blender jar and any bowls you’ll use with the coconut cream and cashew mixture. This will help maintain the mixture’s cold temperature, making it easier to set once it’s in the freezer.