A great ice cream cake with peanuts, chocolate & caramel flavors, inspired by the Snickers bar.
For the base: Blend the rolled oats, peanut butter and about 2-3 tablespoons of maple syrup and press into a large round cake pan.
For the cream filling: mix the cashew puree, half a can of coconut milk , the frozen bananas, the whole vanilla bean and 4 tsp of maple syrup, spread on the base & put in the freezer.
Meanwhile, prepare the caramel. For this, mix the vegetable drink, the other half of the can of coconut milk, the coconut blossom sugar and a little salt and simmer in a pot until the mixture is reduced and thicker.
Now sprinkle some peanuts on the frozen cream filling.
Allow the caramel to cool slightly and pour over the peanuts in the cake pan.
Finally, pour about 100-150 g of melted dark chocolate (mixed with a little vegan butter) over everything and freeze for a few hours.
Let stand at room temperature for about 20 minutes before cutting.
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