It’s summer in Germany and I’m melting away – what better occasion than to devour a piece of this ice cold vegan Snickers Ice Cream Cake? Just imagine a biscuit base, topped with a cream layer, salted caramel and a rich chocolate ganache – are you drooling yet? 🙂 This recipe has been impatiently awaited by you all and I finally found the time to write it down, so let me know what you think when you make it!
This Snickers Ice Cream Cake is legit one of my favorite cakes ever made! It fits perfectly for hot summer days, but really just any occasion as it’s SO good!
If you want more cooling ice cream and cake recipes, check out the following:
Peanut Butter Pretzel Ice Cream Sandwiches
Mango Cream Cake
Vegan Magnum Ice Cream
Cherry Chocolate Ice Cream
Healthy 3-Ingredient Ice Cream
If you decide to give this Snickers Ice Cream Cake a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 1 cup oat flour
- ⅓ cup peanut butter
- 2 Tbsp maple syrup
- 1 cup raw cashews, soaked for 4-6 hours
- ½ cup full-fat coconut milk (canned)
- 4 Tbsp coconut butter/oil, melted
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
- ¾ cup full fat coconut milk
- ½ cup peanut butter
- 5 Tbsp coconut sugar
- pinch of salt
- ¾ cup peanut halves (unsalted)
- 7oz (200g) 70% cacao vegan dark chocolate
- ½ cup coconut milk
- chopped peanuts
- drizzle of peanut butter
- sea salt
- Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides.
- For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer.
- Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes.
- For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer.
- Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).
- Top with a drizzle of peanut butter, more peanuts and sea salt and serve.
Would love to pin this recipe. The website in general gives me cancer in mobile. Please optimize!
This is delicious! I made it today and my husband and I loved it! My hubby is extremely sensitive to sugar, which makes introducing desserts extremely difficult. I didn’t quite fill the tablespoon full with the maple syrup and only did 3.5 tablespoons of coconut sugar, and we honestly didn’t miss it! Thank you so much for your recipes. They are seriously helping me satisfy my sweet tooth without alienating my hubby .
oh yay! so happy you two liked it! 🙂 the sugar is totally adjustable to individual taste, but good to hear that it also came out great with less!
Hey that might be a stupid question but I never made a no-bake cake before. Do I have to keep it in the freezer or can I also leave it in the fridge once its finish?
Not at all! You need to first freeze all raw cakes so that they firm up enough, but once frozen for 8-10 hours you can either transfer them to the fridge or leave in the freezer and take out 30 minutes to defrost before serving 🙂
in the ingredients section it says “oat flour” whereas in the instructions section you say “place oats into the processor and blend till floury”. Do we skip this step if we have oat flour? Thanks.
yes exactly! The instructions just indicate how to make your own oat flour 🙂
I served this on thanksgiving and everyone loved it. It actually really tastes like snickers ice cream bars, which I used to love! I replaced the coconut sugar with erythritol.
Oh thank you so much for the feedback! Happy you loved it 🙂
Joanna Hawi says
Loved this cake and it tasted really good, however i found that after freezing the cake the chocolate ganache layer was covered in solidified coconut milk creating a waxy fatty look which Didn’t look very appetizing. I ended up scrapping the fat off and then covering the top with the peanuts..
Thanks for the feedback! That’s strange… I guess it depends on the brand. Personally I’ve never had this issue before and made this cake many time 🙂
Thanks.. next time I’m just going to try melting the chocolate with a few tablespoons of almond milk.. That’s worked for me with other desserts
I can’t wait to make this!
Just wanted to check is the coconut milk in all sections canned rather than carton coconut milk.
Also will one cup of oats be the same amount as one cup of oat flour? Just wanted to check as usually oat flour can be thinner than rolled oats!
Hey! So it’s canned in all cases 🙂 and no, the oat amount differs, so 1 cup of oat flour!
Do you only use the firm part of the coconut milk from the can? And did you add extra peanuts on the caramel layer or did you use crunchy peanutbutter?
Greetings from Germany!
Hey 🙂 no I mixed the firm with the liquid part until creamy and yes – added extra peanuts for some extra crunch
Do you eat it straight out of the freezer or do you let it come up to room temperature after the initial freeze?
I let it defrost for a few minutes because I like it creamier 🙂
Great recipe, I made it for my office treat and everybody loved it!
Yay! Happy you liked it 🙂
Thank you I made it for the Seder and it was amazing!
So happy to hear! 🙂 Hag sameach!
Might be a stupid question but Could this be made as a slice by using a slice tin/dish?
Definitely! 🙂 the shape of the tin doesn’t matter, just keep in mind that if you use bigger tins or different shaped ones the ratio of the layers might change
Hi I was wondering what can be used instead of coconut oil/butter for the cream part?
You can just substitute equal amounts of coconut cream. It will just become a little less creamy but will still taste great!
Hi, this looks amazing & the comments are so positive. I’m going to try this next week but just wanted to clarify something first. For the chocolate ganache, you mention coconut milk, is this also from a can or is it the coconut milk as a dairy alternative type? I’m so looking forward to this, used to love a snickers so this will the first time in years :D.
Hey Chris 🙂 I’ve used the coconut milk from a can! Let me know how you like it!
I made the cake & just had my first slice. It’s absolutely delightful, I’m so pleased. Very simple to make too. Thank you so much!
Can I use coconut milk I mean a dairy alternative type? and omit the coconut milk from a can????
I’m not sure if they layer will firm up as much because the fat percentage in canned coconut milk is usually much high and firms up in the fridge
Oh my god… made the cake and best dessert ever dead easy to make but soo good. Thank you!
Thank you so much for the feedback 🙂
I would just like to know : the recipe calls for the cashew nuts to be soaked. Unfortunately there is no mention of what the nuts must be soaked in? Do I use water or must I soak them in the coconut milk?
Hey! They should be soaked in water to get softer (either overnight or for 4-6 hours, depending on how powerful your blender is) 🙂
What can you replace for the oats? Can I use almond meal?
It is one of the tastiest cakes i have had in a very long time. Easy to make even though it takes more than 30 minutes. The best thing is that you can slice it, freeze it and use it as individual bars whenever you feel like having some. I used only 1/3 of sugar and 1/2 of maple syrup and it came out brilliant. Not too sweet so you could actually feel the taste of each layer. Delicious! Gracias! 🙂
So so happy to hear that! 🙂 Thanks a ton for the great feedback!
Michael Barnes says
How far in advance can I make this dessert? I’d like to make it for Christmas Day but don’t have a lot of time off around then so would like to make it in advance but I’m not sure how long it would keep in the freezer. Has anyone made this in advance? I’d assume it would keep just fine for a few weeks but I want to make sure so my Christmas Day dessert isn’t a disaster. Thank you
I’d make it maybe 1 week before and keep it in the freezer (or maybe change it to the fridge the day before) – obviously though the fresher the better the taste will be. If you can I’d recommend making it maybe 3-4 days ahead of time!
I just made it!! Even my husband loves it! Success! Thanks so much. Delicious!!
Thank you so much for sharing this recipe! How long does it keep its shape/form outside of the fridge? I want to make it for a birthday party but I don’t know if the event destination has a fridge. Its not far away from the house, so I can nip back to get it if needed.
Depends on how warm it is 🙂 usually at room temperature it need like 20 minutes to defrost if you keep it in the freezer and I’d say 10 minutes outside of the fridge
What would you recommend using as an alternative to the cashews? I’m allergic.
Hm, maybe almonds? Their consistency is more firm and hence grainy so you’ll need a strong blender to make it smooth. For this specific cream layer I don’t really have an alternative because as I haven’t tried it so I can’t promise good results. Maybe google nut free vegan cream cakes and check if you could apply a nut-free cream mixture to this cake