Peanut Butter Ice Cream Cake (Vegan)

Peanut Butter Ice Cream Cake

Peanut butter and chocolate are a favorite among many people, and when you throw ice cream into the mix, a lot of people are in dessert heaven. I decided to make this cake after stumbling upon a heart shaped cake pan at a thrift store. I’m not a fan of Valentine’s Day, or most holidays for that matter, but it is a good excuse to exercise the creative part of my brain and come up with something for people who are into that sort of thing. Or, don’t wait for a special occasion and just eat cake.

If you don’t have an ice cream maker, store bought ice cream would be a great substitution. The peanut butter cups are very simple to make, and in my opinion, way better than any you would buy at a store. Follow the step by step instructions, and you’ll have homemade Reese’s in minutes.

Step 1: Begin by covering the surface of the molds with a layer of melted chocolate. Place in the freezer for a couple minutes to firm it up.

Step 2: Add a scoop of the peanut butter mix, leaving room on the sides for chocolate to fill around it.

Step 3: Finally, divide the remaining chocolate on top of the peanut butter, filling in the sides and covering the top. Place back in the freezer. Makes 7 cups.

Peanut Butter Ice Cream Cake
(Vegan)

Serves 8

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Ingredients

Crust

  • 1 ½ cups Almonds
  • 1 cup Dates
  • 2 Tbsp Cocoa
  • 2 Tbsp Maple Syrup

Ice Cream

  • 1 cup Raw Cashews, soaked in water overnight
  • 1 can Coconut Milk, full fat
  • ½ cup Dates, soaked in water overnight
  • ½ cup Maple Syrup
  • 1 ½ Tbsp Vanilla
  • Pinch of Salt

Peanut Butter Cup Filling

  • ¼ cup Peanut Butter
  • 1 Tbsp Maple Syrup or Honey
  • 1 tsp Nutritional Yeast
  • Pinch of Salt

Peanut Butter Cup Chocolate

  • ¼ cup Coconut Oil
  • 2 Tbsp Maple
  • ¼ cup Cocoa
  • ½ tsp Vanilla
  • Pinch of Salt

Instructions

  1. Prepare the crust by grinding the almonds into a flour in the food processor. Add the remaining ingredients and blend until the dates are broken down. If the mix is too dry and not holding together, add a little water. Spread evenly into the bottom of a heart shaped pan, or an 8″ springform pan.
  2. Prepare the peanut butter cups by melting the coconut oil in a double boiler, or a pot, and mixing maple syrup, cocoa, vanilla and salt. Make sure the maple syrup isn’t too cold or it will harden the coconut oil when trying to mix. Mix the peanut butter filling ingredients and follow step by step pictures to make the pb cups.
  3. Combine all ice cream ingredients in food processor or blender and blend until smooth. Add to ice cream maker. When ice cream is almost ready, chop up the peanut butter cups and add to the ice cream maker.
  4. Spread the ice cream over the chocolate crust and place in the freezer to set. You can make another batch of peanut butter cups to garnish the cake with, and drizzle some extra chocolate on top. I also mixed 2 tbsp of peanut butter with 1 tbsp of maple syrup and thinned it with water to drizzle on the cake.