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Paleo Ice Cream Cake

A delicious and nostalgic dessert that combines a nutty crust with creamy dairy-free ice cream and a luscious chocolate topping, perfect for any occasion without the guilt.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: Paleo, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1/2 cup raw walnuts For a nut-free version, feel free to substitute with sunflower seeds.
  • 1 cup pitted dates Make sure they’re fresh and soft; they provide natural sweetness.
  • 2 tbsp cacao powder Opt for high-quality raw cacao for richer flavor.
  • 1/2 tbsp coconut oil (melted) This helps bind your crust together.
  • 1/2 tsp vanilla extract Pure vanilla extract is recommended for best flavor.
  • 1/8 tsp salt A pinch enhances the sweetness and balances flavors.
For the Filling and Topping
  • 2 pints dairy-free ice cream Choose your favorite brand; coconut or almond-based options are great!
  • 1/4 cup coconut cream Chill your can of coconut milk beforehand for easier separation.
  • 1/4 cup dark chocolate chips Select vegan chocolate to keep it dairy-free.
  • 2 tbsp maple syrup This enhances the sweetness of the topping.

Method
 

Preparation
  1. Line a 6-inch springform pan with parchment paper, ensuring it covers the bottom and sides for easy removal.
  2. In a food processor, blend the walnuts, dates, cacao powder, melted coconut oil, vanilla extract, and salt until the mixture is crumbly yet holds together when pressed (about 1-2 minutes). Press the crust into the bottom of your prepared pan evenly, about 1/4 inch thick.
  3. Allow your dairy-free ice cream to soften for 10-15 minutes, then scoop it out and spread evenly over the crust in the pan. Smooth the top and freeze for 1-2 hours until firm.
  4. In a saucepan on low heat, melt the dark chocolate chips with the maple syrup until smooth, stirring constantly (about 5 minutes).
  5. Pour the chocolate mixture over the frozen ice cream layer, smoothing it out with a spatula. Freeze for an additional 30 minutes to set the chocolate.
  6. Run a warm knife along the edges of the pan, release the springform, and slice the cake. Serve immediately, and enjoy!

Notes

Prep this cake at least a few hours before serving, ideally the night before. Store leftovers in an airtight container in the freezer for up to 2-3 weeks. You can prepare the crust and the ice cream layer separately; just keep them stored in the freezer until you’re ready to assemble. Use a warm knife for clean slices.