Vegan Mint Ice Cream Cake
You will love this vegan mint ice cream cake. It's such a delicious dessert that is also dairy free and paleo. Perfect for celebrations, or anytime!
Prep Time30 minutes mins
Cook Time5 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American, Vegan
Diet: Diabetic, Gluten Free, Low Lactose, Vegan
Servings: 12
Calories: 596kcal
Mint Crust Ingredients
- 2 cups cashews
- 1 cup sunflower seeds
- 1 cup shredded coconut
- 30 mint leaves
- 1/3 cup melted coconut oil
- 1/4 cup honey or maple syrup
Vanilla Ice Cream Layer Ingredients
Mint Crust Instructions
In your food processor combine the cashews, sunflower seeds, shredded coconut and mint leaves and process the ingredients until they are your desired texture.
Transfer the ingredients to a large bowl and add the coconut oil and honey and stir well to combine.
Transfer the ingredients to a round cake pan and press the ingredients down to form a flat, even layer.
Place the pan in the freezer for 2 hours.
Vanilla Ice Cream Layer Instructions
Place a medium pot on the stove on low heat and add all of the ingredients and let them heat until melted, stirring frequently.
Pour this layer on top of the mint crust and spread evenly until smooth.
Place the pan back in the freezer for another 2 hours.
When you are ready to serve, take the cake out of the freezer and cut it into desired sized pieces.
- Be sure to use full fat coconut milk for this recipe.
- Take the cake out of the freezer 10-15 minutes before serving to make it easier to cut.
- Store this cake in the freezer.
Calories: 596kcal | Carbohydrates: 31g | Protein: 9g | Fat: 52g | Saturated Fat: 30g | Sodium: 36mg | Potassium: 388mg | Fiber: 4g | Sugar: 19g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 5mg