Protein-Packed Vegan Ice Cream Cake: Healthy No-Bake Dessert…
There’s no better summer dessert than ice cream cake because it’s fresh, delicious, and indulgent. This ice cream cake is made with plant-based milk, walnuts, cashews, dark chocolate, dates, and sunflower seeds, and offers several nutritional benefits.
This healthy ice cream cake is a nutritious dessert that can satisfy sweet cravings while maintaining an interesting nutritional profile. It’s rich in healthy fats, antioxidants, and essential nutrients, making it a better choice compared to traditional desserts. However, it’s always important to consume it in moderation, even if the ingredients are healthy, they are also quite caloric.
Ingredients:
- 7 fl oz (205 ml) unsweetened plant-based milk
- 6.3 oz (180 g) cashews
- 1.8 oz (50 g) walnuts
- 5.3 oz (150 g) dates
- 2.1 oz (60 g) dark chocolate (sugar-free)
- 1.8 oz (50 g) sunflower seeds
- 1 teaspoon natural honey
- 1 teaspoon cocoa powder
- ½ grated lemon zest
- ½ lemon juice
- A little water
- A handful of chocolate chips
- A handful of freeze-dried raspberries
How to make Protein-Packed Vegan Ice Cream Cake: Healthy No-Bake Dessert
- Toast the walnuts in a non-stick pan, then place them in a food processor. Add sunflower seeds and cocoa, and blend finely.
- Add pitted dates and continue blending until you get a soft, crumbly, and compact mixture.
- Line an 18 cm (7-inch) springform pan with aluminum foil. Spread the mixture evenly and press down with the bottom of a glass to create the cake base.
- Soak cashews in water for 4 hours. Drain and transfer 70% to a clean bowl.
- Add lemon zest, lemon juice, honey, and 4.2 fl oz (125 ml) plant-based milk to the cashews. Blend with an immersion blender until smooth. Incorporate coconut oil, mix with a spatula, and pour over the base in the pan.
- Melt the sugar-free dark chocolate. Pour it over the remaining 30% of cashews, add 2.7 fl oz (80 ml) plant-based milk, and blend until smooth.
- Pour the chocolate-cashew mixture in the center of the cashew layer. Swirl with a toothpick to create a pattern.
- Garnish with chocolate chips and freeze-dried raspberries.
- Freeze for 3-4 hours until set.
Enjoy your healthy, protein-rich ice cream cake!
