snickers ice cream cake

Snickers Ice cream cake

This snickers ice cream cake is seriously delicious, vegan, and gluten-free ! A lot of you have sent me private message that I should do a blog post about this CRAZY YUM recipe, so here it is. If you are not a snickers fan this recipe will turn you into one and if you are a fan already then you hit the jackpot!!

Firstly, I want to give credit for the recipe inspiration: healthy vegan smoothies, if you want YUMMY, easy and healthy dessert recipes, give them a follow on Insta. I changed the recipe slightly to make the base less crumbly.

Snickers ice cream cake
Crumbly base

Tip of the week relating to finding recipes and following Insta accounts: Follow accounts on Instagram based on the equipment and utensils you currently have in the kitchen! Yes, I truly believe that all the answers are in your kitchen drawers. Open them up and make a list of your top used cooking equipment. Head to Instagram and follow account that use the appliances you have for their recipes. 

Two things happen when you do this: one, you won’t need to bounce around constantly looking for more appliances to add to your collection; and two, you will make good use of what you already have !!

Here is the snickers ice cream cake recipe using the appliances I have in my own kitchen and hopefully yours too!!

Snickers Ice Cream Cake

Recipe by AdelinaCourse: DessertDifficulty: Easy

This snickers ice cream cake is seriously delicious, vegan, and gluten-free !


  • Base:
    1 cup gluten-free oat flour
    1/2 cup peanut butter
    3 Tbsp maple syrup
  • Cream filling:
    1 cup raw cashews, soaked for 4-6 hours
    1/2 cup full-fat coconut milk (canned)
    4 Tbsp coconut butter/oil, melted
    3 Tbsp maple syrup
    1/2 tsp vanilla extract
  • Salted caramel:
    3/4 cup full fat coconut milk
    1/2 cup peanut butter
    3 Tbsp maple syrup
    pinch of salt
    3/4 cup peanut halves (unsalted)
  • Chocolate ganache:
    7oz (200g) 70% cacao vegan dark chocolate 
    1/2 cup coconut milk


  • Line a 8” (20cm) round cake tin 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 a sticky dough. Spread out the dough into the cake tin, 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, then put in 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. Place back into the freezer.
  • Melt chocolate and 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)*.


  • *You can also place this cake in the fridge once you are done with all the layers and it’s tastes much creamier than if you freeze it. However, freezing it is a good idea in the summer! So try it both ways and let me know which you like best!

I hope you enjoy this recipe as much as I have !!


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