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Paleo Vanilla Mint Ice Cream Cake

You will love this paleo vanilla mint ice cream cake. It's such a delicious dessert that is also dairy free and vegan. Perfect for celebrations, or anytime!

Course Dessert
Cuisine American, Vegan
Keyword healthy cake, summer dessert, vegan cake
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12
Calories 596 kcal

Ingredients

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

Instructions

Mint Crust Instructions

  1. In your food processor combine the cashews, sunflower seeds, shredded coconut and mint leaves and process the ingredients until they are your desired texture

  2. Transfer the ingredients to a large bowl and add the coconut oil and honey and stir well to combine

  3. Transfer the ingredients to a round cake pan and press the ingredients down to form a flat, even layer

  4. Place the pan in the freezer for 2 hours

Vanilla Ice Cream Layer Instructions

  1. Place a medium pot on the stove on low heat and add all of the ingredients and let them heat until melted, stirring frequently

  2. Pour this layer on top of the mint crust and spread evenly until smooth

  3. Place the pan back in the freezer for another 2 hours

  4. When you are ready to serve, take the cake out of the freezer and cut it into desired sized pieces

Recipe Notes

  1. Be sure to use full fat coconut milk for this recipe.
  2. Take the cake out of the freezer 10-15 minutes before serving to make it easier to cut. 
Nutrition Facts
Paleo Vanilla Mint Ice Cream Cake
Amount Per Serving
Calories 596 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 30g188%
Sodium 36mg2%
Potassium 388mg11%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 19g21%
Protein 9g18%
Vitamin A 112IU2%
Vitamin C 2mg2%
Calcium 39mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.