Snickers ice cream cake (vegan, dairy-free)

This healthier Snickers Ice cream cake is the ultimate no-bake dessert. It’s decadent, creamy, packed with flavor and you’d never guess it was gluten, dairy, and refined sugar-free! A nougaty base is topped with a creamy cashew-based ice cream, a layer of peanut butter caramel, crunchy peanuts, and topped with chocolate. The perfect summer dessert!

Every year I make my own birthday cake – because hi, it’s hard to find a really good dairy-free, gluten-free cake. I had been craving an ice cream cake and nothing tickles my fancy more than Snickers desserts. Combining the two was absolute heaven.

This cake tastes decadent – it’s rich, smooth, and creamy. The combination of peanut butter and chocolate is a match made in heaven. Serve it to your family and friends and I promise they will NEVER know this ice cream cake is made without dairy, eggs, custard, or sugar. It’s vegan, dairy-free, gluten-free, and refined sugar-free. It looks fancy, but it’s also incredibly easy to make and no crazy ingredients are required.

The base is a chewy, nougat-like texture that is naturally sweetened with dates. Then there is a layer of homemade dairy-free, cashew-based ice cream. Then it’s topped with a layer of creamy peanut butter caramel and covered in a chocolate shell that holds it all together. And let us not forget the flakey sea salt – it’s a must!

Why you’ll love the recipe:

• It’s vegan, gluten-free, dairy-free, refined sugar-free.
• Lower sugar than a typical ice cream cake.
• Ultra creamy and packed with flavor.
• It’s no bake & comes together very easily.
• It’s versatile – peanut allergy? Swap in cashews or almonds.
• Makes a great birthday cake, summer dessert, or anytime treat!

Snickers ice cream cake video

Ingredients for Snickers Ice Cream cake

Full recipe, measurements, and steps are in the recipe card below!

Base:

• Oats: I like to use quick oats but rolled oats will also work. If you can’t have oats, you can sub nuts like almonds or pecans.
• Almond flour: You can try subbing more oats! If your mixture gets too thick, you can add a tbsp of water as needed until a dough forms and holds together.
• Medjool Dates: If your dates aren’t super soft, soak them in hot water for 15 minutes, drain them, then use! Soaking them makes them easier to blend into the dough.
• Maple syrup: We just use a tad to add a little extra flavor/sweetness to the recipe.

Homemade dairy-free ice cream:

• Cashews: Cashews make the base of the ice cream layer. They create the creamiest, thick consistency much like that of a classic ice cream cake! If you can’t have cashews, you can actually skip the step of making the ice cream filling yourself and use your favorite store-bought ice cream. Let it thaw a bit, then spread it over the base and continue with the next steps.
• Full-fat canned coconut milk: We will be using the cream from the top of the can (as well as some of the liquid from the can).
• Lemon juice: We use just a tad to help bring out a little tang! It won’t taste like lemon, trust me. It’s needed to balance the sweetness/flavors.
• Maple syrup or honey: We use a tad just to sweeten things up!
• Coconut oil: This helps firm the ice cream up and creates a creamy consistency!
• Baking staples: Vanilla extract, sea salt

Peanut butter caramel:

• Peanut butter: Use a creamy/runny peanut butter – if your peanut butter is too thick, it won’t create a super smooth caramel. If you have a peanut allergy, feel free to use cashew butter or almond butter.
• Maple syrup: You can also use honey, but I love the flavor the maple gives!
• Vanilla extract & sea salt
• Coconut oil: This helps solidify the caramel layer so it doesn’t ooze out of the cake.

Chocolate coating:

• Chocolate chips or chopped chocolate: I love Hu Kitchen! You can use my code “danishealthyeats” for a discount on any order. They have dairy-free, no sugar added chocolate chips, grass-fed milk chocolate, and vegan chocolate bars!
• Coconut oil: You don’t have to add the coconut oil if your chocolate is pretty thin after melted. However, with most chocolates, it’ll be thick and not easily spreadable – this is why I add the coconut oil!

How to make healthy snickers ice cream cake

Equipment

• Blender: I highly recommend using a high-powered blender like a Vitamix – I use mine every day! Best investment.
• Food processor: This is the one i’ve had for years!
• Loaf tin or springform pan: You can use a loaf pan to create a large snickers shape or use a round springform pan to create a round cake! You can also use a silicone muffin tin to create mini, individual cheesecakes.

Steps

• Create the base – In a food processor, combine all of the base ingredients. Process a few minutes until a dough forms. It shouldn’t be sticky to touch, but should hold together well. Press the base into the bottom of whatever pan you are using.
• Create the filling – In a blender, add all of the filling ingredients, blending a few minutes until completely smooth. Pour this over the base, spreading it out evenly.
• Make the peanut butter caramel – in a bowl, add the caramel ingredients, mixing well until completely smooth. Pour the caramel over the filling layer, carefully spread it out. Sprinkle the chopped peanuts over top.
• Place the pan in the freezer for 2-3 hours, until completely firm. Once firm, remove the cake from the pan. In a small bowl, melt the chocolate. I like to place my cake on a cooling rack over a plate or cookie sheet to allow any excess chocolate drip off. I use a spatula to help spread the chocolate all over the cake. Return it to the freezer for 30 minutes or so to allow the chocolate to firm up.
• Cut into slices and enjoy!

FAQ’s, tips, & tricks

• Do you have to soak the cashews prior to blending? I highly recommend doing this, especially if you don’t have a high-powered blender. It’s easy! The quickest way to do this is to bring a small pot of water with the cashews to a boil. Once boiling, turn the heat off and let the cashews soak for 10-15 mins. Drain them, then use.
• How to store leftover ice cream cake: Store leftover cake in an air-tight container in the freezer. When ready to eat, let the slices thaw for 10-15 minutes to allow them to thaw to a creamy ice cream consistency. It’ll last in the freezer for up to a month.
• Can I use store-bought ice cream? Yes! Let it thaw a bit and then spread it over the base. Continue with the peanut butter caramel step!
• Can this cake be made ahead of time? Yes! When the cake is done, store it whole, covered, in the freezer. When ready to serve, let it thaw for 20 minutes before slicing and enjoying.
• What if someone has a peanut allergy? Easy! You can simply swap the peanut butter with almond butter or cashew butter and use chopped walnuts, cashews, or almond instead of the chopped peanuts.
• How to cut clean slices: Run your knife under really hot water for a minute or so before slicing the cake. This will help create clean, easier cuts.
• How to create a perfect rectangle shape: After the cake is set and you’re ready to pour the chocolate over top, cut the edges off of each side of the cake to create clean, even edges!

More healthy dessert recipes to try

• Healthy cookie dough ice cream/frozen yogurt
• Chocolate covered yogurt clusters
• Vegan cherry pie ice cream
• Easy frozen yogurt bites
• Healthy Dilly Bars
• 2 ingredient orange sorbet
• Easy vegan frozen yogurt

If you try this recipe, it’d mean the world to me if you left a rating below and tagged me in your creations @danishealthyeats on Instagram! x

Healthy Snickers Ice Cream Cake (Vegan)

This healthier Snickers Ice cream cake is the ultimate no-bake dessert. It's decadent, creamy, packed with flavor and you'd never guess it was gluten, dairy, and refined sugar-free! A nougaty base is topped with a creamy cashew-based ice cream, a layer of peanut butter caramel, crunchy peanuts, and topped with chocolate. The perfect summer dessert!

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Set time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 Slices

Ingredients

  

Base

• 1 cup almond flour *can probably sub more nuts!
• 1/2 cup raw or salted peanuts
• 1 1/4 cups Quick oats *You can sub nuts of choice
• 3/4 cup medjool dates
• 2 tbsp maple syrup
• 1 tsp vanilla extract & good pinch of sea salt

Ice cream filling

• 2 cups raw cashews *soaked in hot water for 20. minutes
• 1/2 cup coconut cream from the top of a can of full-fat coconut milk *If you can't get 1/2 cup cream, just fill the measuring cup the rest of the way up with the liquid!
• 1/2 cup maple syrup
• 1 1/2 tbsp lemon juice
• 1/4 cup refined coconut oil, melted
• 2 tsp vanilla extract & hefty pinch of sea salt

Peanut butter caramel

• 3/4 cup peanut butter *can sub cashew or almond butter
• 1/4 cup maple syrup
• 3 tbsp refined coconut oil, melted
• 1 tsp vanilla extract & good pinch of sea salt
• 3/4 – 1 cup raw or salted peanuts *to sprinkle over top

Chocolate topping

• 1 3/4 cups chocolate chips or chopped chocolate bars
• 1 tbsp coconut oil

Instructions

 

• Create the base – In a food processor, combine all of the base ingredients. Process a few minutes until a dough forms. It shouldn’t be wet to touch, but should stick and hold together well. If for some reason your base is too dry, you can add a tbsp of water as needed until it holds together.
• Press the base into the bottom of a parchment-lined loaf pan (if you want a snickers shape) or a spring form pan for a round cake. You can also make mini ice cream cakes and use a mini muffin tin.
• Create the filling – In a blender, add all of the filling ingredients, blending a few minutes until completely smooth. To get the coconut cream, you'll just simply scrape out the solid part from the can! You can taste the mixture & adjust as you'd like (more sweetness, etc). If your mixture is overly thick, you can add a splash of liquid from the can of coconut milk. Pour this over the base, spreading it out evenly.
• Make the peanut butter caramel – in a bowl, add the caramel ingredients, mixing well until completely smooth. Pour the caramel over the filling layer, carefully spread it out. Sprinkle the chopped peanuts over top.
• Place the pan in the freezer for 2-3 hours, until completely firm. Once firm, remove the cake from the pan. In a small bowl, melt the chocolate. I like to place my cake on a cooling rack over a plate or cookie sheet to allow any excess chocolate drip off. I use a spatula to help spread the chocolate all over the cake. Return it to the freezer for 30 minutes or so to allow the chocolate to firm up.
• Cut into slices and enjoy!

Notes

*Use refined coconut oil for no taste! Raw coconut oil can have a very strong flavor.

Do you have to soak the cashews prior to blending? I highly recommend doing this, especially if you don’t have a high-powered blender. It’s easy! The quickest way to do this is to bring a small pot of water with the cashews to a boil. Once boiling, turn the heat off and let the cashews soak for 10-15 mins. Drain them, then use.

How to store leftover ice cream cake: Store leftover cake in an air-tight container in the freezer. When ready to eat, let the slices thaw for 10-15 minutes to allow them to thaw to a creamy ice cream consistency.

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