Vanilla Bean Ice Cream Cake (Shhh! It’s Vegan!)

When your husband digs his fork into dessert and, with a mouth full of mumbling, asks what in the world this divine concotion (my words) is, you don’t say, “”Why darling, it’s sugar-free, butter-free, vegan ice cream cake.” No, you just bat your mascaraaed eyelashes and blow him an air kiss. Because, sometimes, what he doesn’t know can’t hurt him. At least until he’s polished off a second helping of the stuff, and made you feel all warm and proudish inside.

At which point he leans back contentedly, wipes the corners of his cute lips, and asks (because he knows you and your minxy ways much.too.well.) “All right, it was amazing. What was in it?”

At which point you say…

A heap of raw cashews.

And lots of coconut milk.

Every last seed from a vanilla bean.

And a glug of pure maple syrup.

Dubiously, he nods his head.

“Girl, you do beat all.”

And you ask him if he wants another slice. But he asks for a kiss instead.

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Vegan Ice Cream Cheesecake with Fresh Berries

Ingredients:

FOR THE CRUST:
8 organic graham crackers, crushed (or your favorite vegan cookie, crushed)
2 tablespoons melted coconut oil
2 tablespoons maple syrup

FOR THE ICE CREAM:
2 cups raw cashews
2 cups coconut milk
1/2 cup maple syrup (add more or less, depending on your preferred sweetness)
Seeds of 1 vanilla bean

FOR THE TOPPING:
2 cups fresh, mixed berries
juice of 2 limes
zest of 1 lime
1/4 cup maple syrup

Directions:

FOR THE CRUST:
In a 7x10-inch baking dish, use a fork to mix together the crushed crackers, coconut oil, and maple syrup. Press the mixture into the bottom of the dish.

FOR THE ICE CREAM:
Place all ingredients in an industrial-sized blender (you'll need the power of the Vita-Mix or Blendtec. If you only have a standard mixer, you can use a consumer-brand blender or food processor, but make sure you soak the cashews overnight in water, then drain the water before blending). Blend completely, until a thick, creamy mixture forms. Add as much maple syrup as you need to make the mixture sweet. Pour over the crust and place in the freezer until frozen.

FOR THE BERRY TOPPING:
Stir together all ingredients gently until coated with the maple-lime juice.

TO SERVE: Remove ice cream cake from the freezer 15 minutes prior to serving to allow it soften and thaw slightly. Top with berries. Enjoy!

That gorgeous looking fabric you see in my pics? It’s Heather Bailey. Love.

17 Responses to “Vanilla Bean Ice Cream Cake (Shhh! It’s Vegan!)”

  1. Cara Quinn says:

    Yum! :). I’m happy that it’s vegan, our whole family eats vegan

  2. This looks amazing! We’ve been trying to eat predominantly vegan lately, and this will definitely be on the menu soon ; )

  3. Katrina says:

    You clever woman! This cheesecake is a lovely idea, and I love how it’s cold!! Your husband sounds adorable too.

  4. Gayletrini says:

    This looks amazing. What could I use instead of maple syrup any GFCF suggestions?

  5. Jennifer says:

    Oh my gosh this looks delicious. I’m currently on a baking spree, so I must try this recipe!

  6. Cheeky Husband says:

    @Katrina: I like you. Please come visit us soon.

    @CheekyKitchen: I love you. This recipe was epic. XO

  7. Tessa says:

    Brooke, I LOVE this!! I hate when I see vegan recipes that only utilize funky commercial alternatives to animal products (to me it’s like, what’s the point?). Love your whole, fresh take on vegan baking.

  8. Stefania says:

    Una deliziosa ricetta, ciao

  9. Wow, these looks so good, and you are so funny, love it!

  10. This looks like a vegan treat I had at a little cafe and wondered how in the world it was made. I’m making this one right away!

  11. P.S. Just shared this recipe on my blog, can’t wait to try it!

  12. Lisa says:

    This looks pretty easy and AWESOME! I love making things with cashews and coconut milk..but for some reason I haven’t put them together :)

  13. […] Vanilla Bean Ice Cream Cake from Cheeky Kitchen is easy to dress up with summer berries.  This recipe has a secret that you’ll only find out by reading it… […]

  14. […] * Recipe for Ice Cream has been slightly adapted from Cheeky Kitchen […]

  15. Lucy says:

    I’m about to make this for tonight and realized I’m not sure if you are using canned coconut milk or the kind from the carton. Which one did you use? Thankx!

  16. Lucy says:

    I received an email from you, Brooke– but there was no response to my question. Am I missing something? Or was that just an automated email?

  17. Francis Pohler says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

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