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    Home » Recipes » Desserts & Sweet Treats

    Caramel Peanut Vegan Ice Cream Cake

    Published: Jun 6, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Caramel Peanut Vegan Ice Cream Cake - super decadent, yet actually healthy! Dairy free, gluten free, refined sugar free! You truly won't believe it! It tastes like a frozen Snickers!! So so good!!

    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!

    Caramel Peanut Vegan Ice Cream Cake
    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!

    Caramel Peanut Vegan Ice Cream Cake

    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”]

    Caramel Peanut Vegan Ice Cream Cake

    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.

    Caramel Peanut Vegan Ice Cream Cake

    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

    Caramel Peanut Vegan Ice Cream Cake

    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

    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.

    Caramel Peanut Vegan Ice Cream Cake + Giveaway!

    Virpi and Tuulia say, "This ice cream cake was created after a request from one of our readers who wanted a healthier version of her favorite ice cream flavor, Snickers. The outcome was magnificent; we hope all you peanut and chocolate lovers will fall in love with this as deeply as we did!"
    4.92 from 12 votes
    Print Rate
    Course: Cake, Dessert
    Cuisine: dairy free, vegan
    Prep Time: 20 minutes
    Total Time: 3 hours 20 minutes
    Servings: 6 servings
    Calories: 560kcal
    Author: Jenn Sebestyen

    Ingredients

    Ice cream:

    • 14 oz (400-ml) can full-fat coconut milk (refrigerated overnight)
    • 3 ripe bananas
    • ½ cup (120 ml) peanut butter
    • 1 teaspoon vanilla extract
    • Handful of raw peanuts
    • Pinch of sea salt

    Caramel Topping:

    • ½ cup (120 ml) peanut butter
    • 10 fresh dates , pitted
    • 4 tbsp extra virgin coconut oil
    • ⅔ cup (160 ml) full-fat coconut milk
    • ½ teaspoon vanilla extract
    • Pinch sea salt

    Extras

    • Chocolate sauce frosting (pg. 182 in N'Ice Cream), or use your favorite
    • Crushed hazelnuts , for garnish

    Instructions

    • 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!

    Notes

    ~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.
     
     

    Nutrition

    Calories: 560kcal | Carbohydrates: 28g | Protein: 13g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 216mg | Potassium: 276mg | Fiber: 5g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 1.8mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    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.

    a Rafflecopter giveaway

    You might also like:

    Mint Cream Icebox Dessert

    Mint Cream Icebox Dessert w/ Raw Brownie Crust

    Chocolate Nice Cream Parfait

    Chocolate Nice Cream Breakfast Parfait

    Toasted Banana Caramel Sauce

    Toasted Banana Caramel

    Caramel Peanut Vegan Ice Cream Cake - super decadent, yet actually healthy! Dairy free, gluten free, refined sugar free! You truly won't believe it! It tastes like a frozen Snickers!! So so good!!

     

     

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    Comments

    1. Krissy says

      June 11, 2016 at 6:11 pm

      I need to make this! And check out tbat book!

      Reply
      • Jenn S. says

        June 11, 2016 at 7:23 pm

        Yes, you do! Your kids will thank you. 🙂

        Reply
    2. Laura Bernard says

      June 11, 2016 at 5:40 pm

      My husband makes a great mango banana nice cream! Our 2 year old daughter loves it!5 stars

      Reply
      • Jenn S. says

        June 11, 2016 at 7:23 pm

        Lucky little girl!

        Reply
    3. IMA says

      June 11, 2016 at 2:10 pm

      MY FAV FLAVOUR IS BANANA CHERRY5 stars

      Reply
      • Jenn S. says

        June 11, 2016 at 2:28 pm

        Oh, that sounds good! I love cherries!

        Reply
    4. Kim Henrichs says

      June 11, 2016 at 2:07 pm

      I haven’t yet but i really want to!!5 stars

      Reply
      • Jenn S. says

        June 11, 2016 at 2:27 pm

        You won’t be disappointed!

        Reply
    5. Jenn S. says

      June 11, 2016 at 11:28 am

      I hope you love them, Debbie! Good luck!

      Reply
    6. Debbie Pennock says

      June 11, 2016 at 9:36 am

      I’ve made banana n’ice cream but not dairy-free milk varieties. I really want to try the recipes in this book and the ones you’ve already shared. Thanks!5 stars

      Reply
    7. Lucie says

      June 10, 2016 at 4:05 pm

      Oh my gosh I can’t take it! Pass me the fork already!

      Reply
      • Jenn S. says

        June 10, 2016 at 5:29 pm

        Seriously! It’s so good!

        Reply
    8. Anjali says

      June 09, 2016 at 4:18 pm

      My favorite flavor is so random! Bananas, kale, peanut butter, coconut, cocoa powder, mixed berries, and hemp seeds! Then I make a quick chocolate brownie bites to mix into it when it’s done! So Good!!!

      Reply
      • Jenn S. says

        June 10, 2016 at 8:26 am

        That sounds amazing! I make a smoothie similar, but without the coconut, so it doesn’t sound random at all to me! 🙂

        Reply
    9. Anjali says

      June 09, 2016 at 4:15 pm

      Oh WOW Jenn!!! This looks AMAZING!!! It reminds me of something I used to love having as a child. I saw this book come out and it sounds awesome, especially for the summer!

      Reply
      • Jenn S. says

        June 10, 2016 at 8:25 am

        Thank you, Anjali! You must have been one lucky kid! 🙂

        Reply
    10. Jacqueline Meldrum says

      June 09, 2016 at 9:37 am

      Shame on you. You just made me drool on my keyboard. Oh my!5 stars

      Reply
      • Jenn S. says

        June 09, 2016 at 3:27 pm

        LOL! My job here is done.

        Reply
    11. Kelly says

      June 08, 2016 at 7:12 pm

      This book sounds like a good summer goal list to get through all 80 flavors. I’m in!

      Reply
      • Jenn S. says

        June 09, 2016 at 3:26 pm

        Challenge accepted! Happily! 🙂

        Reply
    12. Sus roughmeasures says

      June 08, 2016 at 1:09 pm

      I long to have a freezer so I can make some Nice Cream’s! This book looks so gorgeous, your version of this caramel peanut recipe looks incredible! It is so muggy here in the UK and we need some of this!5 stars

      Reply
      • Jenn S. says

        June 09, 2016 at 3:26 pm

        No freezer? Wow. There are many in this book that are instant – you eat them immediately after blending. You need those! 🙂

        Reply
    13. Alisa Fleming says

      June 08, 2016 at 11:02 am

      That’s the base PB/Banana ice cream recipe I love, and that date-based topping – so inspired! I have a copy of this book, but didn’t see this recipe. Going back in …

      Reply
      • Jenn S. says

        June 09, 2016 at 3:25 pm

        How could you miss it?! You gotta try it, Alisa, you will LOVE it!

        Reply
    14. Uma says

      June 07, 2016 at 11:49 pm

      Ice cream looks so good Jen! I enter the gateaway too:)

      Reply
      • Jenn S. says

        June 08, 2016 at 8:02 am

        Thanks, Uma! Good luck!

        Reply
    15. Molly Kumar says

      June 07, 2016 at 11:44 pm

      80+ Vegan Ice-creams !!! OMG that sounds fabulous and I’m sure it would be so tough to pick and choose which one’s to try. The Caramel Peanut Vegan Ice-Cream Cake looks so delicious and soft.5 stars

      Reply
      • Jenn S. says

        June 08, 2016 at 8:02 am

        I plan to just work my way through every single one!! 🙂

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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