Snickers Ice Cream Cake
Ingredients
- base:
- 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:
- 7oz (200g) 70% cacao vegan dark chocolate
- 1/2 cup coconut milk
Preparation
Line a 8” (20cm) round cake tin with parchment paper 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 & maple syrup and blend until you have a crumbly-sticky dough
Place the dough into the cake tin & press down evenly, then place in the freezer
Place all cream filling ingredients into a high-speed blender & blend until smooth
Pour the mixture over the base & even out, then immediately place back into the 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
Even out the layer and place back into the freezer
Place the dark chocolate in a water bath to melt
Add in the coconut milk and stir continuously until shiny
Pour the chocolate ganache over the caramel layer & place back in the freezer to set for 4-6 hours (or overnight)
