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!
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
- 3 cups full fat coconut milk
- 1 cup coconut butter or manna, melted
- 1/2 cup coconut oil
- 1/3 cup honey or maple syrup
- 1 tbsp vanilla extract
- pinch sea salt
Instructions
Mint Crust Instructions
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In your food processor combine the cashews, sunflower seeds, shredded coconut and mint leaves and process the ingredients until they are your desired texture
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Transfer the ingredients to a large bowl and add the coconut oil and honey and stir well to combine
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Transfer the ingredients to a round cake pan and press the ingredients down to form a flat, even layer
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Place the pan in the freezer for 2 hours
Vanilla Ice Cream Layer Instructions
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Place a medium pot on the stove on low heat and add all of the ingredients and let them heat until melted, stirring frequently
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Pour this layer on top of the mint crust and spread evenly until smooth
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Place the pan back in the freezer for another 2 hours
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When you are ready to serve, take the cake out of the freezer and cut it into desired sized pieces
Recipe Notes
- 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.