Serves 6
180 min
Vegan Peanut Buster Bar Ice Cream Cake
Recipe GLPR0972455ebe5c0b
A frozen dessert cake inspired by classic peanut-chocolate ice cream bars, made entirely from plant-based ingredients. Creamy coconut ice cream forms the base, topped with a hardening dark chocolate drizzle and a rich peanut butter layer, finished with toasted pecans. This elegant no-bake treat is perfect for vegan diets and naturally gluten-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 can (13.5 oz) unsweetened full-fat coconut milk
5 pitted dates
¼ teaspoon vanilla extract (or scraped vanilla bean)
1 tablespoon agave nectar
1 tablespoon coconut oil, divided
35 grams dark chocolate (70% cacao)
2 tablespoons natural peanut butter
¼ cup chopped raw pecans
Directions
Open the can of coconut milk. The contents will have naturally separated into a thick cream layer and a thin liquid layer. Carefully scoop the solid cream from the top of the can into a blender, leaving the watery liquid behind.
Pour approximately ¼ cup of the remaining liquid from the can into the blender with the coconut cream.
Add the vanilla extract, pitted dates, and agave nectar to the blender. Blend on high speed for 2–3 minutes, until the dates are mostly dissolved and the mixture becomes smooth and uniform.
Pour the blended coconut mixture into a 9-inch square cake pan or similar freezer-safe container. Spread it evenly. Place in the freezer for at least 2 hours, until fully frozen solid.
Once completely frozen, remove the coconut mixture from the pan and break it into large chunks. Transfer the chunks to a food processor fitted with the metal blade.
Process the frozen chunks for 3–4 minutes, pausing to scrape down the sides as needed, until the mixture becomes smooth and creamy, resembling soft-serve ice cream.
Transfer the processed coconut ice cream back into the cleaned cake pan and spread it evenly across the bottom. Place the pan in the freezer for 15 minutes to let it firm up slightly.
While the ice cream firms, place a small saucepan on the stove over low heat. Add ½ tablespoon of the coconut oil and the dark chocolate. Stir constantly until the chocolate is completely melted and smooth, about 2–3 minutes. Do not let it burn.
Remove the cake pan from the freezer. Using a spoon or fork, drizzle the melted chocolate in thin lines across the top of the ice cream. The chocolate will harden almost immediately upon contact with the cold surface.
Return the cake pan to the freezer for 10 minutes to fully set the chocolate layer.
Rinse and dry the small saucepan. Return it to the stove over low heat. Add the remaining ½ tablespoon of coconut oil and the peanut butter. Stir constantly for 2–3 minutes until the peanut butter melts into a smooth, pourable mixture.
Remove the cake pan from the freezer again. Drizzle the warm peanut butter mixture across the top of the ice cream in thin lines, avoiding the chocolate areas or creating a mixed pattern as desired. The peanut butter will also harden quickly on contact with the frozen surface.
Sprinkle the chopped pecans evenly over the peanut butter drizzle. Return the cake pan to the freezer for at least 1 hour to allow all layers to set completely.
Using a sharp knife dipped in warm water (wipe between cuts), slice the frozen cake into 6 equal pieces. Serve immediately and enjoy.
