Vegan Snickers Protein Ice Cream Cake
Made with Let's Do Organic Heavy Coconut Cream by @upbeetandkaleingit
Calling all you n0-bake protein dessert lovers! This snickers inspired protein ice cream cake combines the classic flavors of snickers with the creamy goodness of ice cream cake, all while packing a protein punch and being free from added sugars.
Whether you’re a snickers fan or just looking for a healthier alternative to traditional ice cream cake, this recipe is a must-try.
Ingredients:
for the crust:
- 1 cup medjool dates, pitted
- 1 cup freeze-dried bananas
- 3/4 cup vanilla protein powder
- 2/3 cup gluten-free oat flour
- 1/3-1/2 cup dairy-free milk (start with 1/3 cup and add more if needed)
- 1/2 cup Let's Do Organic Heavy Coconut Cream
- 1/2 cup peanut butter
- (optional) maple syrup, to taste (if you prefer sweeter filling)
- 1 cup chocolate chips
- a tiny bit of coconut oil
directions
- prepare the crust: -in a food processor, blend the medjool dates, freeze-dried bananas, vanilla protein powder, gluten-free oat flour, and dairy-free milk until a sticky dough forms. -start with 1/3 cup of dairy-free milk and add more if needed to achieve the right consistency. -line an 8-inch cake pan with parchment paper and press the crust mixture evenly into the bottom of the pan. freeze the crust for 30 minutes to set.
- make the filling: -in the same food processor (no need to clean it), blend the let’s do organic coconut cream and peanut butter until smooth. -if you prefer a sweeter filling, you can add maple syrup to taste, but keep in mind it will no longer be made with no added sugar. -pour the filling over the crust in the cake pan, spreading it out evenly. return the cake pan to the freezer and freeze for at least 4-6 hours or until the filling is completely set.
- add the chocolate topping: -in a microwave-safe bowl or using a double boiler, melt the chocolate chips with a tiny bit of coconut oil until smooth. -pour the melted chocolate over the top of the frozen cake, spreading it out evenly with a spatula. -to prevent the chocolate from cracking too much when cutting, you can use a sharp knife dipped in hot water to make clean cuts. just wipe the knife between cuts and reheat if necessary. -once the chocolate topping is added, return the cake to the freezer and freeze until the chocolate is set to your desired texture.
- serve and store: -once the chocolate is set, your snickers inspired protein ice cream cake is ready to be enjoyed! -store any leftovers in the freezer, and allow the cake to thaw slightly before serving
