These delectable ice cream cakes are made up of three layers. The bottom layer is a date-sweetened almond crust, the middle layer is creamy vanilla ice cream, and the top layer has a rich dark chocolate shell. A drizzle of homemade caramel sauce takes this cake over the edge.

Mini Vanilla Ice Cream Cakes With Caramel Sauce [Vegan]

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Serves

6-8

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Ingredients

For the Crust:

  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • A pinch of sea salt

For the Ice Cream:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, split lengthwise and scrape seeds
  • 1/3 cup coconut oil, liquefied
  • 1/2 cup of full-fat coconut milk (use creamier part)
  • 1/4-1/3 cup pure maple syrup, depending on your desired sweetness
  • A pinch of sea salt

For the Chocolate Shell:

  • 1/4 cup coconut oil
  • 2-3 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • A pinch of sea salt

For the Caramel Sauce:

  • 1/2 cup canned coconut milk
  • 4 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • A pinch of sea salt
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Preparation

To Make the Base:

  1. Process the almonds and dates until it forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency. Press the dough into 2 mini 4-inch springform pans, lightly greased. You can also use any regular non-stick pan and lightly grease them.

To Make the Ice Cream:

  1. In a blender or food processor, add cashews, vanilla, liquefied coconut oil, coconut milk, maple syrup, and salt. Blend until really creamy and smooth.
  2. Pour on top of crust until the pan is 3/4 full. Pop back in the freezer for about 20 minutes.

To Make the Chocolate Shell:

  1. Place coconut oil, cacao, maple syrup in a small saucepan over medium-low heat. Stir frequently until ingredients are melted. Be careful not to burn. Then add the vanilla and salt and mix well. Remove from heat and let cool at room temperature.
  2. Pour chocolate on top of vanilla layer. Leftover chocolate can be stored in the refrigerator (reheat to soften).
  3. Freeze for 4-6 hours.

To Make the Caramel:

  1. Place maple syrup in a medium saucepan, over medium heat. Bring to a simmer and then lower to a light simmer. Add remaining ingredients and combine well.
  2. Stir frequently to prevent burning. Cook for about 30 minutes or until you reach a thick consistency. Remove from heat and let cool. Pour over defrosted cakes and serve. Leftover caramel can be stored in the refrigerator. Just reheat to soften.

Notes

Let sit out for 15 minutes before serving. For this recipe, 2- 4-inch mini Springform pans were used, but you can use one 8" Springform pan. If you don't have Springform pans, you can use any non-stick baking pan. Remember to lightly grease each pan with coconut oil. If you aren't using a Springform pan, just pop cake out with a butter knife. You might have to tap it a few times to work it out.

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