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Vegan peanut caramel ice cream cake

Name: Vegan peanut caramel ice cream cake
Prep time: 45 min
Cook time: 120 min
Yield: 10
Ingredients: 4 heaped tbs. Cashewmus; 3 heaped tbs. Peanut butter; 125 g Oatmeal; 5 tbsp. Maple syrup; 1 cans Coconutmilch; 4 UNIT ripe frozen banana cut into pieces; 1 UNIT Vanilla bean; 150 ml Plant drink; 5 tbsp. Coconut blossom sugar; 1 Pinch Salt; 1 packet unsalted, roasted peanuts; 150 g Dark chocolate; 1 tbsp. vegan butter

Easy 20 January 2021

Preparation time

45 min

Baking / Rest time

2 h

A great ice cream cake with peanuts, chocolate & caramel flavors, inspired by the Snickers bar.

Ingredients for

4 heaped tbs.	Cashewmus
3 heaped tbs.	Peanut butter
125 g	Oatmeal
5 tbsp.	Maple syrup
1 cans	Coconutmilch
4 UNIT	ripe frozen banana cut into pieces
1 UNIT	Vanilla bean
150 ml	Plant drink
5 tbsp.	Coconut blossom sugar
1 Pinch	Salt
1 packet	unsalted, roasted peanuts
150 g	Dark chocolate
1 tbsp.	vegan butter

Step 1/7
For the base: Blend the rolled oats, peanut butter and about 2-3 tablespoons of maple syrup and press into a large round cake pan.
Step 2/7
For the cream filling: blend the cashew puree, half a can of coconut milk , the frozen bananas, the whole vanilla bean and 4 tsp of maple syrup, spread on the base & put in the freezer.
Step 3/7
Meanwhile, prepare the caramel. Mix the vegetable drink, the other half of the can of coconut milk, the coconut blossom sugar and a little salt and simmer in a saucepan until the mixture is reduced and thicker.
Step 4/7
Now sprinkle some peanuts on the frozen cream filling.
Step 5/7
Allow the caramel to cool slightly and pour over the peanuts in the cake pan.
Step 6/7
Finally, pour about 100-150 g of melted dark chocolate (mixed with a little vegan butter) over everything and freeze for a few hours.
Step 7/7
Let stand at room temperature for about 20 minutes before cutting.