Caramel Peanut Vegan Ice Cream Cake from the cookbook, N’ice Cream – 80 Recipes for Healthy Homemade Vegan Ice Creams. It’s so decadent! Plus a giveaway!
Photo reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.
Do you dream of ice cream? Have you ever wished it was healthy so you don’t have to feel guilty about eating it? Friends, I have such a great post for you today! I am so excited to bring you a full review of the cookbook, N’ice Cream – 80 Recipes for Healthy Homemade Vegan Ice Creams by Virpi Mikkonen and Tuulia Talvio. I’m even giving you their recipe for Caramel Peanut Vegan Ice Cream Cake that you are going to LOVE! And best yet, you have a chance to win a copy of this indulgent cookbook for yourself – so make sure you read all the way to the bottom of the post so you don’t miss out!
Plant Based N’ice Cream
We make nice cream quite often. The kids ask for it almost daily. I’ve got two nice cream recipes on the blog so far: my Chocolate Nice Cream Breakfast Parfaits are made with a banana base and my Mint Cream Icebox Dessert is made with a coconut milk base. While bananas and coconut milk are certainly the most popular choices for a n’ice cream base, other plant milks and even yogurts can be used as well.
[Tweet “Ultra decadent Caramel Peanut Ice Cream Cake! Secretly healthy! #vegan #recipe #glutenfree”]
About N’ice Cream – 80 Recipes for Healthy Homemade Vegan Ice Cream
This cookbook is authored by Virpi Mikkonen and Tuulia Talvio. Virpi is a food blogger, food writer and certified health coach. Her blog, Vanelja, has won a Saveur Blog Award for Best Designed Blog. It’s gorgeous – go check it out! Tuulia is a food blogger, recipe creator and certified yoga instructor. You can check out her blog at Tuulia.co – also beautiful!
In their words, “this book was made for all ice cream lovers and people who love to relish without guilt and enjoy wholesome food with rich flavors.” I’m pretty sure if you are reading my blog, you are one of these people. ALL of the recipes in this book are dairy free, gluten free and refined sugar free. Most of them are also raw. The majority of them can be made without an ice cream maker, which was great news for me because I don’t own one.
Take a Peak Inside
In addition to the 6 recipe chapters, you’ll also find a chapter dedicated to Vegan Ice Cream Pantry Staples and How to Make Ice Cream at Home (includes a list of the tools you’ll need and methods for making ice cream in an ice cream maker, a blender, in ice cube trays, and also in ice pop molds).
Let’s take a closer look at the recipe chapters:
Creamy Ice Creams – Raspberry White Chocolate Ice Cream; Strawberry Cheesecake Ice Cream; Rum and Raisin Ice Cream
Instant Ice Creams – Mocha Sundae; Cinnamon Bun Ice Cream; Mango Passionfruit Tropical Delight
Ice Pops and Sorbets – Apple-Avocado Mint Pops; Strawberry-Basil Creamsicles; Pomegranate-Watermelon Ice Pops
Milkshakes – Super-Simple Strawberry Milkshake; Minty Triple-Chocolate Milkshake; Salted Caramel Milkshake
Ice Cream Cakes and Cookies – Cherry Ice Cream Cake; Raw Chocolate Ice Cream Cookies; Berry Cookie Crumble Ice Cream Cups; (and the Caramel Peanut Vegan Ice Cream Cake I’m sharing with you below)
Additions and Toppings – Caramel Sauce; Chocolate Cake Crumble; Berry Sauce; Waffle Ice Cream Cones and Cups
Stunning Photography
The recipe titles alone are enough to get you drooling, but wait until you see the pictures. The photography in this book is just stunning! I have never seen ice cream look so gorgeous. But, even as creative and gorgeous as all of the recipes are – they are also simple to follow and easy to make. I kid you not, this N’ice Cream Cookbook has become one of my kids’ favorite books to “read.” They are constantly picking out what they want me to make next and oohing and aahing at all of the mouthwatering photos.
Caramel Peanut Vegan Ice Cream Cake
Speaking of my kids, they inhaled this Caramel Peanut Vegan Ice Cream Cake. It tastes like a frozen snickers bar and it’s to die for! I could eat the caramel filling with a spoon (and I actually did because I had a little leftover!). The chocolate sauce is a bit like Magic Shell (if you remember that from your childhood – maybe they still make it, I have no clue). It goes on warm and liquid and hardens up as it hits the cold ice cream. The combo of this peanut butter vegan ice cream, caramel filling and chocolate sauce – pure decadence! I’m salivating just thinking about it!
Don’t forget to keep reading all the way to the bottom to enter the giveaway!
Grab the recipe below and you know the drill by now – if you make it, leave me a comment with your feedback. I also love to see your pics, so snap a photo and tag @veggie_inspired and #veggieinspired on Twitter or Instagram.
- 14 oz (400-ml) can full-fat coconut milk (refrigerated overnight)
- 3 ripe bananas
- 1/2 cup (120 ml) peanut butter
- 1 teaspoon vanilla extract
- Handful of raw peanuts
- Pinch of sea salt
- 1/2 cup (120 ml) peanut butter
- 10 fresh dates , pitted
- 4 tbsp extra virgin coconut oil
- 2/3 cup (160 ml) full-fat coconut milk
- 1/2 teaspoon vanilla extract
- Pinch sea salt
- Chocolate sauce frosting (pg. 182 in N'Ice Cream), or use your favorite
- Crushed hazelnuts , for garnish
- Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.
- Open the coconut milk can and scoop the thick white cream into a blender. Add the bananas, peanut butter, and vanilla and blend until smooth.
- Pour the ice cream mixture into the prepared loaf pan.
In a small bowl, mix the peanuts with the salt, scatter the mixture on top of the ice cream, and set aside.
- Combine all the caramel filling ingredients in a blender and blend until smooth, adding more water if needed to achieve the consistency of a smooth caramel sauce.
- Pour about half the caramel filling over the ice cream. Reserve the remaining caramel filling. Place the pan into a freezer for about 3 hours, or until solid.
- Remove the ice cream cake from the pan and place it onto a serving plate.
- Pour the reserved caramel filling on top, then pour the chocolate frosting over the caramel sauce. Sprinkle with some crushed hazelnuts. Let the cake thaw slightly (this will make it easier to cut), serve, and enjoy!
~Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.
~Nutrition facts calculated without chocolate frosting for hazelnut topping.
Giveaway Time!
One lucky reader will Win a Copy of N’ice Cream (U.S. Only). Enter below. The winner will be randomly selected in one week. Good luck! Can’t wait to see if you win? I don’t blame you! You can ensure yourself a copy by ordering one here.
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Celeste LaMosse says
So many of my friends say “well, I could never give up ice cream”. let me prove they don’t have to!
Jenn S. says
They will likely not even know the difference if you don’t tell them! Well, tell them…but wait until after they eat it all. 🙂
choclette says
Good grief, I’m going to have to make this for sure. It looks so utterly decadent, but it’s really not too bad at all. I don’t have an ice-cream maker either, so this is a good one for me and the flavours are perfect.
Jenn S. says
Thanks, Choclette! You won’t be disappointed. It’s so decadent and delicious, yet so easy! I hope you love it!
sarah c says
never made! excited to try!
Jenn S. says
I’m excited for you to try it too! You’ll have to come back and let me know what you thought!