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Vegan Nutty Ice Cream Cake

Updated: Mar 29, 2021

Serving size 6 - about 525 calories per serving

Ingredients Crust

½ cup packed pitted dates

¾ cups walnuts

½ tsp salt

Ingredients Filling

¾ cup roasted salted cashews

½ tsp vanilla

3 tbsp maple syrup

½ cup almond milk (or any other non-dairy milk)

1.5 tbsp olive oil

1 tbsp lemon juice

Ingredients Topping

1/3 cup pitted dates, plus water to blend

1/3 cup roasted salted peanuts (to tap into filling)

1/3 cup chopped roasted salted peanuts (for topping when serving)

1/3 cup vegan chopped dark chocolate


  1. Boil small pan of water, take off heat and add cashews. Let sit uncovered for 1 hour then drain thoroughly

  2. Line a 6” x 6” baking dish with parchment paper and set aside

  3. Make crust by adding dates to a food processor. Blend/mix until small bits then add walnuts and salt to food processor and process until a meal. It should stick together when you squeeze a bit between fingers. If it is too dry add a few more dates or if too wet add more walnuts

  4. Place crust into parchment-lined pan and lay a piece of parchment paper on top. Press with something flat (I used a steel measuring cup) until it is uniformly flat.

  5. Put in freezer to set

  6. Make caramel topping by adding dates to the processor until you have small bits. Add hot water a little at a time until forms a caramel-like paste. Set aside

  7. Add drained, soaked cashews to high speed blender, along with vanilla, maple syrup, almond milk, salt, oil, and lemon juice. Blend on high until creamy and smooth

  8. Taste and adjust as needed, adding more lemon for zing, salt for flavor, or maple syrup for sweetness

  9. Pour filling over the crust and tap on counter to release air bubbles

  10. Add half the date caramel in small spoonful’s and swirl with spoon tip

  11. Sprinkle full peanuts on top and tap again until they sink into mixture

  12. Cover with saran wrap and freeze 4 – 6 hours or until completely set and firm.

  13. When ready to serve, take ice cream cake out and top with remaining date paste and chopped peanuts. Let thaw briefly.

  14. Melt chocolate in microwave in 30 second intervals

  15. Slice ice cream cake into six pieces

  16. Drizzle chocolate over cheesecake


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