It’s summer in Germany and I’m melting away – what better occasion than to devour a piece of this ice cold vegan Snickers Ice Cream Cake? Just imagine a biscuit base, topped with a cream layer, salted caramel and a rich chocolate ganache – are you drooling yet? 🙂 This recipe has been impatiently awaited by you all and I finally found the time to write it down, so let me know what you think when you make it!
This Snickers Ice Cream Cake is legit one of my favorite cakes ever made! It fits perfectly for hot summer days, but really just any occasion as it’s SO good!
If you want more cooling ice cream and cake recipes, check out the following:
Peanut Butter Pretzel Ice Cream Sandwiches
Mango Cream Cake
Vegan Magnum Ice Cream
Cherry Chocolate Ice Cream
Healthy 3-Ingredient Ice Cream
If you decide to give this Snickers Ice Cream Cake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- Base:
- 1 cup oat flour
- ⅓ cup peanut butter
- 2 Tbsp maple syrup
Cream filling:- 1 cup raw cashews, soaked for 4-6 hours
- ½ cup full-fat coconut milk (canned)
- 4 Tbsp coconut butter/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
- pinch of salt
- ¾ cup peanut halves (unsalted)
Chocolate ganache:- 7oz (200g) 70% cacao vegan dark chocolate
- ½ cup coconut milk
Topping:- chopped peanuts
- drizzle of peanut butter
- sea salt
- Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides.
- 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.
- 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.
- 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.
- 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).
- Top with a drizzle of peanut butter, more peanuts and sea salt and serve.
Would love to pin this recipe. The website in general gives me cancer in mobile. Please optimize!
This is delicious! I made it today and my husband and I loved it! My hubby is extremely sensitive to sugar, which makes introducing desserts extremely difficult. I didn’t quite fill the tablespoon full with the maple syrup and only did 3.5 tablespoons of coconut sugar, and we honestly didn’t miss it! Thank you so much for your recipes. They are seriously helping me satisfy my sweet tooth without alienating my hubby .
oh yay! so happy you two liked it! 🙂 the sugar is totally adjustable to individual taste, but good to hear that it also came out great with less!