How long does the Snickers' Ice Cream Cake need to freeze?

The recipe suggests freezing the chocolate ganache layer for 4-6 hours, or even overnight, to ensure it sets completely.

Can I make this Snickers' Ice Cream Cake ahead of time?

Yes, this cake is perfect for making in advance since it requires significant freezer time to set and keeps well frozen.

What kind of cashews should I use for the cream filling?

You should use raw cashews, soaked for 4-6 hours, to ensure they blend into a perfectly smooth and creamy filling.

How do I store leftover Snickers' Ice Cream Cake?

Store any leftover cake in an airtight container in the freezer, as it is an ice cream cake and will melt at room temperature.

What if I don't have oat flour for the base?

You can easily make oat flour by pulsing rolled oats in a food processor or blender until they reach a floury consistency, as instructed in the recipe.

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Snickers’ Ice Cream Cake
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Vegan Snickers' Ice Cream Cake slice on a plate, with oat base, cashew cream, peanut caramel, chocolate ganache, and peanuts.

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Snickers' Ice Cream Cake [Vegan]

Dairy Free

Vegan

This Snickers Ice Cream Cake is legit amazing! It fits perfectly for hot summer days, but really just any occasion as it’s SO good!

Ingredients You Need for Snickers’ Ice Cream Cake [Vegan]

Base:

1 cup oat flour
1/3 cup peanut butter
2 tablespoons maple syrup

Cream filling:

1 cup raw cashews, soaked for 4-6 hours
1/2 cup full-fat coconut milk (canned)
4 tablespoons coconut butter/oil, melted
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

Salted caramel:

3/4 cup full fat coconut milk
1/2 cup peanut butter
5 Tbsp coconut sugar
pinch of salt
3/4 cup peanut halves (unsalted)

Chocolate ganache:

70% cacao vegan dark chocolate
1/2 cup coconut milk

Topping:

chopped peanuts
drizzle of peanut butter
sea salt

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How to Prepare Snickers’ Ice Cream Cake [Vegan]

Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides.
For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer.
Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes.
For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer.
Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).
Top with a drizzle of peanut butter, more peanuts and sea salt and serve.