The best vegan ice cream cake with... chickpeas! Yes, chickpeas. This cake is refined sugar-free, gluten-free and vegan, but trust me, that doesn't stop it from being delicious. Made with a buttery cashew chocolate crust, creamy peanut butter ice cream and topped with chocolate and coconut chips. This is the perfect summer ice cream cake that's secretly healthy.
1batch chickpea-nut butter ice cream
2 oz (about 1/4 cup)unsweetened or dark chocolate,melted
Coconut chips or shredded coconut,for topping
1 1/2cupraw cashews
1/2cupunsweetened shredded coconut
3tablespoonsmargarine, butter or coconut oil,melted
Make the crust: In a food processor or high-speed blender, process the cashews and coconut until it forms a coarse flour.
Add the cocoa powder and margarine to the food processor and process until the mixture sticks together when pressed. Add one tablespoon of water if needed.
Transfer the crust to an 8-inch cake pan with removable bottom (you can use any cake pan, although this will make it easier to cut and serve). Press the crust mixture evenly to the bottom of the pan.
Make the ice cream: In a high-speed blender (I use the same one used for the crust, no need to clean it), add all the ingredients for the chickpea ice cream and blend until smooth. (Get the recipe for the ice cream here).
Pour the ice cream mixture evenly over the crust. Place in the freezer overnight or for at least 8 hours until firm.
When the cake has frozen, drizzle with chocolate and sprinkle with coconut. Let the chocolate harden in the freezer for 5-10 minutes. Serve and enjoy!