Vanilla Bean Ice Cream Cake Shhh Its Vegan

When your husband digs his fork into dessert and, with a mouth full of mumbling, asks what in the world this divine concotion (my words) is, you don’t say, “”Why darling, it’s sugar-free, butter-free, vegan ice cream cake.” No, you just bat your mascaraaed eyelashes and blow him an air kiss. Because, sometimes, what he doesn’t know can’t hurt him. At least until he’s polished off a second helping of the stuff, and made you feel all warm and proudish inside.

At which point he leans back contentedly, wipes the corners of his cute lips, and asks (because he knows you and your minxy ways much.too.well.) “All right, it was amazing. What was in it?”

At which point you say…

A heap of raw cashews.

And lots of coconut milk.

Every last seed from a vanilla bean.

And a glug of pure maple syrup.

Dubiously, he nods his head.

“Girl, you do beat all.”

And you ask him if he wants another slice. But he asks for a kiss instead.

Vanilla Bean Ice Cream Cake Shhh Its Vegan

This list of ingredients will likely seem strange if you've never cooked vegan. But, the combination is a fairly common way to make vegan whipped cream. The flavor is rich and creamy. It doesn't taste at all like coconut or cashews. Just like yum. We topped ours with maple-lime sweetened berries. It was a perfect compliment to the ice cream, as was a coconut-oil graham cracker crust. You'll likely find the ingredients to this recipe cost more than what you'd normally need for a basic cheesecake, but the fresh, clean feeling you're left with when you're done, without that tummy-grinding nastiness that often accompanies eating dairy food, it totally worth the extra pennies. Plus, any amount of grocery money is worth showing your hubby that he loves vegan desserts. I'm just sayin.

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Ingredients

  

FOR THE CRUST:

• 8 organic graham crackers crushed (or your favorite vegan cookie, crushed)
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup

FOR THE ICE CREAM:

• 2 cups raw cashews
• 2 cups coconut milk
• 1/2 cup maple syrup add more or less, depending on your preferred sweetness
• Seeds of 1 vanilla bean

FOR THE TOPPING:

• 2 cups fresh mixed berries
• juice of 2 limes
• zest of 1 lime
• 1/4 cup maple syrup

Instructions

 

FOR THE CRUST:

• In a 7x10-inch baking dish, use a fork to mix together the crushed crackers, coconut oil, and maple syrup.
• Press the mixture into the bottom of the dish.

FOR THE ICE CREAM:

• Place all ingredients in an industrial-sized blender (you'll need the power of the Vita-Mix or Blendtec.
• If you only have a standard mixer, you can use a consumer-brand blender or food processor, but make sure you soak the cashews overnight in water, then drain the water before blending).
• Blend completely, until a thick, creamy mixture forms. Add as much maple syrup as you need to make the mixture sweet.
• Pour over the crust and place in the freezer until frozen.

FOR THE BERRY TOPPING:

• Stir together all ingredients gently until coated with the maple-lime juice.

TO SERVE:

• Remove ice cream cake from the freezer 15 minutes prior to serving to allow it soften and thaw slightly.
• Top with berries.
• Enjoy!

Keyword VANILLA BEAN ICE CREAM CAKE SHHH ITS VEGAN