• Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 6

Vanilla And Chocolate Ice Cream Cakes with Caramel Sauce

  • Recipe Submitted by on

 Ingredients List

  • Crust:
  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • A pinch of sea salt
  • Ice Cream:
  • 1 1/2 cups raw cashews, soaked in water for 4 hours or more
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean, split lengthwise and scrape seeds
  • 1/3 cup coconut oil, liquified
  • 1/2 cup of full-fat coconut milk (use creamier part)
  • 1/4-1/3 maple pure syrup, depending on your desired sweetness. (I used 1/4 cup)
  • A pinch of sea salt
  • Chocolate Shell:
  • 1/4 cup coconut oil
  • 2-3 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • Pinch of sea salt
  • Caramel Sauce:
  • 1/2 cup canned coconut milk
  • 4 tablespoons maple syrup
  • 1/2 teaspoon pure vanilla extract
  • A pinch of sea salt


Process the almonds and dates until if forms a loose dough. Press between your fingers to make sure it sticks together. Add more dates or nuts for the needed consistency. Press the dough into 2 mini 4-inch Springform pans, lightly greased. You can also use any regular non-stick pan and lightly grease them.
In a blender or food processor, add cashews, vanilla, liquified coconut oil, coconut milk, maple syrup and salt. Blend until really creamy and smooth.
Pour on top of crust 3/4 full. Pop back in freezer for about 20 minutes.
Place coconut oil, cacao, maple syrup in a small saucepan over medium-low heat. Stir frequently until ingredients are melted. Be careful not to burn. Then add the vanilla and salt and mix well. Remove from heat and let cool at room temperature.
Pour chocolate on top of vanilla layer. Left over chocolate can be stored in fridge (reheat to soften)
Freeze for 4-6 hours
Place maple syrup in a medium saucepan, over medium heat. Bring to a simmer and then lower to a light simmer. Add remaining ingredients and combine well.
Stir frequently to prevent burning. Cook for about 30 minutes or until you reach a thick consistency. Remove from heat and let cool. Pour over defrosted cakes and enjoy! Left over caramel can be stored in fridge. Just reheat to soften.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?