Description
A delicious and healthy twist on traditional ice cream cake, this Paleo Ice Cream Cake is dairy-free, no-bake and perfect for summer gatherings.
Ingredients
Scale
- 1/2 cup raw walnuts
- 1 cup pitted dates, loosely packed
- 2 tbsp cacao powder
- 1/2 tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 pints dairy-free ice cream
- 1/4 cup coconut cream
- 1/4 cup dark chocolate chips, dairy-free
- 2 tbsp maple syrup
Instructions
- Line a 6-inch springform pan with parchment paper.
- Add all crust ingredients to a food processor and blend until coarse and crumbly.
- Press the crust mixture evenly into the pan.
- Allow the dairy-free ice cream to soften for about 10 minutes.
- Spread the softened ice cream over the crust.
- Place the pan in the freezer for 1 to 2 hours until firm.
- Combine chocolate chips and maple syrup in a saucepan over low heat until melted.
- Pour the fudge over the cake or remove the sides of the pan for serving.
- Return the cake to the freezer for an additional 30 minutes to set.
- Slice with a warm knife and enjoy!
Notes
Use high-quality ingredients for the best flavor. This cake can be customized to include different ice cream flavors or toppings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg