Snickers Ice Cream Cake
Ingredients
- 1 cup oat flour
- 1/3 cup peanut butter
- 2 tbsp maple syrup
- cream filling:
- 1 cup raw cashews, soaked for 4-6 hours
- 1/2 cup full-fat coconut milk (canned)
- 4 tbsp coconut butter/oil, melted
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- salted caramel:
- 3/4 cup full fat coconut milk
- 1/2 cup peanut butter
- 5 tbsp coconut sugar
- pinch of salt
- 3/4 cup peanut halves (unsalted)
- chocolate ganache:
- 1/2 cup coconut milk
Preparation
Line a 8” (20cm) round cake tin on the bottom and sides
For the base, place the oats into a food processor/blender and pulse until floury
Add in the peanut butter and maple syrup and blend until a sticky dough
Spread out the dough into the cake tin, then place in the freezer
Place all cream filling ingredients into a high-speed blender and blend until smooth
Pour the mixture over the base, then put in freezer for 30 minutes
For the caramel, place the coconut milk in a small pot over medium heat
Add in the peanut butter, coconut sugar and salt and stir together
Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat
Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top
Place back into the freezer
Melt chocolate and add in the coconut milk and stir continuously until shiny
Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight)