These Vegan Ice Cream Cakes w/ Caramel Sauce are sweet, creamy and delicious!
I scream, you scream, we all scream for vegan ice cream cakes! Ok, that was a cheesy intro, but this delicious recipe will make up for it…I promise. These Vegan Ice Cream Cakes are much healthier than store-bought treats and twice as delicious (in my humble opinion).
Don’t let the healthy part fool you…these heavenly Vegan Ice Cream Cakes are incredibly delectable and made up of three layers. The bottom layer is a date-sweetened almond crust, the middle layer is creamy vanilla ice cream and the top layer has a rich, peanut butter chocolate shell. To take it over the edge, I drizzled homemade caramel sauce on the top. Sound enticing, yet? This will satisfy anyone’s sweet tooth!
I used two 4″ mini Springform pans, but you can use one 8″ Springform pan. If you don’t have Springform pans, you can use any non-stick baking pan.
Let’s do this!
- 1/2 cup canned full-fat coconut milk
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
Process the almonds and dates until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency. Press the dough into 2 mini 4-inch Springform pans. You can also use one 8 inch pan.
In a blender or food processor, add cashews, vanilla, liquified coconut oil, coconut milk, maple syrup and salt. Blend until really creamy and smooth.
Pour on top of crust 3/4 full. Pop back in freezer for about 20 minutes.
Place chocolate chips, peanut butter & coconut oil in a small pot over medium-low heat, stir constantly for about 2-3 minutes. Be very careful not to burn. When melted, add the coconut milk & combine well. Remove from heat and let cool. Pour gently over the ice cream and pop in freezer for 4-5 hours to firm up.
Place maple syrup in a medium saucepan, over medium heat. Bring to a simmer and then lower to a light simmer. Add remaining ingredients and combine well.
Stir frequently to prevent burning. Cook for about 20 minutes or until you reach a thick consistency. Remove from heat and let cool. Remove cakes from springform pan and place on a serving plate. Let it thaw for 10 minutes. Pour caramel over cakes and enjoy! Left over caramel can be stored in fridge. Just reheat to soften.
*This recipe make two 4 inch mini cakes.
*CRUST: If the crust sticks to your fingers and it's hard to press into pan. Use a small round jar lined with plastic wrap to press down. I lined the tamper from my food processor & it worked perfectly.
**DATES: If the dates aren't soft & somewhat moist, soak them in water for 15 minutes, before using. Drain well and pat dry before use.
*CASHEWS: To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 10-15 minutes, until softened.
*COCONUT MILK: *Some brands of canned coconut milk don't solidify well. I recommend Native Forest, Trader Joe's and Thai Kitchen.
*Prep time doesn't include soaking time for cashews or the freezing time of 4-5 hours.
If you aren't using a Springform pan, just pop cake out with a butter knife. You might have to tap it a few times to work it out.
*If you'd like to skip the caramel step, you can wait until the ice cream fully sets, then remove from pan, & place on serving plate & pour the warm chocolate over the cake right before serving instead.