Whew, It’s been a minute since I last posted on the blog. I have some great new recipes to share with you though!
I’m about the summer desserts right now (who isn’t?). My 5 ingredient vegan Strawberry Milkshake will have you swooning and my vegan Black Forest Ice Cream Sundae will leave you feeling blissed out! Oh and for the peanut butter lovers, my vegan Snickers Ice Cream Sundae just might be the best thing ever!!! And last but not least is the best EASY vegan ice cream cake – either chocolate peanut butter style or chocolate and vanilla.
I guess it all depends what you’re in the mood for, but I really think I have something for everyone here 🙂
So first, the Snickers Ice Cream Sundae has got to be one of my all my favourites. Peanut butter ice cream, chocolate sauce, peanut butter caramel sauce, chocolate chunks and crunchy peanuts combine into one incredible dessert. I shared the recipe three years ago and its still a classic.
See the recipe HERE
Next up, we have my crazy easy 5 ingredient Strawberry Milkshake. I shared this on my Sweetly Raw Instagram account a few weeks ago. I regularly share recipes and ideas so be sure to connect with me there. You can easily use this recipe to make a milkshake with any other berry, cherries, peaches, or nectarines!
I drizzled the inside of the glass with raw chocolate sauce for an extra special touch but that is totally optional.
Vegan Strawberry Milkshake
- 3/4 cup full fat coconut milk
- 1 1/2 cups packed frozen chopped strawberries
- 5-6 pitted dates
- 1 teaspoon vanilla extract
- 6 large ice cubes
Blend all EXCEPT the ice until smooth in a blender. Add the ice and blend again until thick and creamy. Drink immediately.
I’m pretty stoked about the new ice cream sundae that I created this past week for the Reducetarian Foundation.
Black Forest Cake in sundae form:
Homemade chocolate ice cream layered with no bake chocolate cake crumbles, saucey cherries, coconut whipped cream, chocolate sauce, and chocolate chunks.
You can see the recipe HERE on the Reducetarian blog.
And now, onto ice cream cake!
This is one of the best ice cream cakes I’ve ever had – and despite the fact that it looks all fancy, I can assure you that it’s easy to make because I took shortcuts: I used store bought vegan coconut based ice cream in chocolate and vanilla flavours, and I used paleo vegan cookies to make the cookie crumbs for the crust. Sometimes there isn’t time or energy to make everything from scratch but you can still create an amazing healthy dessert.
I first shared this recipe in a LIVE video on my Instagram account last month – did you know that you can catch me live, most Saturdays? I share a healthy recipe and interact with viewers at the same time. It’s so much fun!
Easy Vegan Ice Cream Cake
You will need:
- Chocolate Cookie Crust
- Vanilla ice cream of choice
- Chocolate ice cream of choice
- Chocolate sauce
- Chocolate clusters
- Nuts or granola
- Peanut butter or almond butter to drizzle
Chocolate Cookie Crust
- 1 cup cookie crumbs (grind the cookies in a food processor) I used Glutenull Cookies
- 1/3 cup coconut sugar
- 1/4 cup cacao powder
- 2 1/2 tablespoons melted coconut oil
Grind all ingredients in a food processor to create a dough that easily holds together. Press into the bottom and 1” up the sides of a 6” or 7” springform pan. Place into the freezer while making the other components.
Chocolate Cluster Garnish
- 1/4 cup dark chocolate
- 1 teaspoon coconut oil
- 1/4 cup granola or nuts of choice (I used Glutenull paleo granola)
Melt chocolate and oil in a heat proof bowl set over hot water. Stir in the granola. Transfer little clusters onto a parchment paper lined plate. Place into the fridge to firm up.
- 3 tablespoons maple syrup
- 2 1/2 tablespoons cacao powder, sifted
- 1-2 tsp almond butter
- 1 teaspoon melted coconut oil
- 1 teaspoon water
Whisk all ingredients together until smooth in a small bowl set in hot water so that the mixture stays fluid.
Spoon the chocolate ice cream over the crust (as much as you want). Drizzle with chocolate sauce, nut butter, and granola or chopped nuts. Place into the freezer to firm up. Spread the vanilla ice cream over too (as much as you want, you can bring it right to the top of the pan if you like) and repeat with toppings. Freeze until hard. Briefly run hot water on the sides of the spring form pan. Open the clasp and the pan will slip right off. Arrange the clusters on top. Use a hot clean knife to cut the cake.
You can watch my full recipe video HERE on instagram.
Well, I hope I’ve enticed you to make some ice cream desserts!
ALSO, I have a new Instagram live coming up tomorrow, Saturday July 4th at 1:15pm PST to share a keto and vegan chocolate chip cookie recipe. Ive had so many requests for a low carb/keto cookie recipe.
Don’t worry if you miss the video in real time, as soon as it’s over I will save it as an IGTV post 🙂
I hope you’re having an awesome week, friends!
Sending you lots of love and chocolate,