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Vegan Vanilla Almond Ice Cream Cake

Vanilla Almond Ice Cream Cake | Healthy Helper @Healthy_Helper Creamy, dreamy, and delicious! This vegan Vanilla Almond Ice Cream Cake is everything you could want in a frozen treat for summer! Gluten- and grain-free, super easy to assemble, and made from whole food ingredients. You and your family will love slicing this beauty up and serving at your next meal for dessert!

5 from 7 reviews

Ingredients

Scale
  • 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

Instructions

  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 8×8 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!