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!
Servings: 12
Calories: 596kcal
Equipment
- Round cake pan
- Pot or saucepan
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 maple syrup (or honey if you aren't vegan)
Vanilla Ice Cream Layer Ingredients
- 3 cups full fat coconut milk
- 1 cup coconut butter or manna
- 1/2 cup coconut oil
- 1/3 cup maple syrup (or honey if you aren't vegan)
- 1 tablespoon vanilla extract
- pinch sea salt
Instructions
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.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Take the cake out of the freezer 10-15 minutes before serving to make it easier to cut.
- Store this cake in the freezer.
Nutrition
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