Vegan Vanilla Almond Ice Cream Cake
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 9 slices
  • For crust:
  • ¾ cup raw almonds
  • ¼ cup drippy almond butter
  • For ice cream layer:
  • 2 pints So Delicious Very Vanilla Cashew Milk Ice Cream, partially thawed so it’s more spreadable
  • For topping:
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tbsp drippy almond butter
  • almond milk, to thin
  • mini chocolate chips
  1. Pulse almonds in food processor until they are chopped, but before they become almond butter. In a bowl, mix almonds with almond butter. Place almond mixture on the bottom of an 8x8 square baking dish.
  2. Once your ice cream is a very spreadable texture, spread the entire two pints over the almond mixture. Place cake in freezer.
  3. In a small bowl, warm almond butter in the microwave for a few seconds so that it becomes runny (about 7-10 seconds). Whisk in cocoa powder and maple syrup until smooth.
  4. Remove cake from freezer and pour chocolate mixture over cake and spread. Sprinkle mini chocolate chips on top.
  5. Place pie back in the freezer for at least an hour. You want it to be very firm when cutting it.
  6. Serve cold and enjoy!
Recipe by Healthy Helper at