Chocolate Peanut Butter Nice Cream Cake (Vegan)

Chocolate Peanut Butter Nice Cream Cake is a creamy banana-based ice cream cake with chunks of chocolate peanut butter and a no-bake hazelnut crust. It’s made with just seven ingredients, and it’s grain-free and vegan!

We’re finally having some hot weather in St. John’s! By hot, I mean 25 degrees celsius. So not exactly scorching, but it’s some of the best summer weather we will have here, so we’re soaking it up. I’m currently sitting on my back deck writing this post (and not blowing away! yay!), and sipping on a tall glass of lemon water. In a few hours, we’ll light up the BBQ and enjoy a relaxing evening outside. Ahh, this is summer!

And with the warm temps, my love for all things nice cream continues with this dairy-free ice cream cake! And if you’re like me, and enjoy an easy nice cream treat, you’ll also enjoy:

• Cherry Chocolate Chip Nice Cream

• Chocolate Peanut Butter Mocha Nice Cream Pops

• Chocolate Peanut Butter Ice Cream Cookie Cups

• Chocolate Nice Cream Pie by my friend Katherine at Love in My Oven

What you’ll need to make this Chocolate Peanut Butter Nice Cream Cake:

• Bananas, chopped and frozen
• Peanut butter, natural and chunky
• Dark chocolate chips, vegan
• Maple syrup
• Dates, pitted
• Hazelnuts, natural and whole
• Cocoa, unsweetened

How do you make this vegan ice cream cake?

While there are a few different elements to this cake, it isn’t difficult to make. You’ll just need a 9-inch springform pan, a food processor, and some patience while the cake sets in the freezer.

You’ll want to start by preparing the chocolate peanut butter chunks. For this, I simply melt dark chocolate and peanut butter together, pour it into a mini loaf pan and let it set in the freezer.

While the chocolate peanut butter is setting, you can start preparing the rest of the cake.

In a food processor, add the dates, hazelnuts, peanut butter and maple syrup, and process until a crumbly mixture forms. Press this into your springform pan to form the crust.

Using the food processor again, you’ll make the banana ice cream. I like to start by processing the frozen banana chunks on high until they are crumbly. Next, add in the peanut butter, cocoa and maple syrup, and process until the banana mixture is thick and creamy.

It will take about five minutes or more to make the banana ice cream, and you will need to stop the food processor a few times to stir and scrape down the sides.

Once the nice cream is ready, remove the chocolate peanut butter from the freezer, chop into chunks and stir it into the nice cream. Pour the nice cream onto the prepared crust, smooth out the top and place in the freezer for 4-5 hours to set up.

When it’s set, melt more dark chocolate and peanut butter in the microwave, and spread it on top of the cake. Place back in the freezer for a few minutes to set up.

Cover and keep stored in the freezer until ready to eat. Let the cake sit at room temperature for ten minutes before serving it so it is easier to cut into slices.

Some tips for making Chocolate Peanut Butter Nice Cream Cake:

• You’ll need a large capacity and powerful food processor, or even a blender, to make the banana ice cream filling. I have a 12-cup, 1000 watt Breville food processor, which was able to process the entire mixture. If you have a smaller capacity and/or less powerful food processor, you can make the banana ice cream filling in two batches. Just keep the first batch in the freezer while you make the second.

• This recipe calls for natural and unsalted chunky peanut butter. Smooth will work in the nice cream, but chunky peanut butter adds texture to the chocolate peanut butter chunks and it keeps the hazelnut crust from getting too oily.

• If you like the addition of salt with your chocolate peanut butter treats, you can use natural chunky peanut butter with salt added. Or you can add a pinch of sea salt to the chocolate peanut butter chunks and/or crust.

• Once the chocolate and peanut butter are melted for the topping, you will need to work fast to spread it out on top of the frozen cake as it will set up quickly. It will be a very thin layer of chocolate on top. If you don’t get it all the way to the edges of the cake, that’s okay.

• For the creamiest banana ice cream, use bananas that are firm and ripe, but not overripe.

• I used three tablespoons of cocoa, but you can add more or less depending on how chocolatey you like your nice cream.

Pin this Chocolate Peanut Butter Nice Cream Cake to make for dessert!

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Chocolate Peanut Butter Nice Cream Cake (Vegan)

★★★★★

5 from 27 reviews

Chocolate Peanut Butter Nice Cream Cake is a creamy banana-based ice cream cake with chunks of chocolate peanut butter and a no-bake hazelnut crust. It’s made with just seven ingredients, and it’s grain-free and vegan!

• Author: Leanne
• Prep Time: 20 minutes
• Total Time: 5 hours
• Yield: 12 slices 1x
• Category: Dessert
• Method: No-bake
• Cuisine: Vegan

Scale 1x2x3x

Ingredients

For the chocolate peanut butter chunks:

• 1/2 cup dark chocolate chips, vegan
• 1/4 cup chunky peanut butter, natural and unsalted

For the hazelnut crust:

• 3/4 cup hazelnuts, natural and whole
• 3/4 cup dates, pitted and whole
• 3 tablespoons crunchy peanut butter, natural and unsalted
• 2 tablespoons maple syrup

For the banana ice cream filling:

• 6 large ripe bananas, chopped and frozen
• 1/3 cup chunky peanut butter, natural and unsalted
• 3 tablespoons cocoa, unsweetened
• 2 tablespoons maple syrup

For the topping:

• 3/4 cup dark chocolate chips, vegan
• 6 tablespoons chunky peanut butter, natural and unsalted
• Optional: chopped peanuts and/or flaky sea salt

Instructions

1. Prepare chocolate peanut butter chunks: Line a mini loaf pan or small dish with parchment paper. Add the chocolate chips and peanut butter to a microwave safe bowl, and microwave for two 30-second intervals, stirring well after each interval. Pour into prepared pan and place in the freezer for an hour to set.
2. Prepare crust: In a food processor, add the hazelnuts, dates, peanut butter and maple syrup, and process until a crumbly mixture forms. Press into a 9-inch springform pan.
3. Prepare banana ice cream filling: Using the food processor again, add the frozen banana chunks and process on high until crumbly. Add the peanut butter, cocoa and maple syrup, and process until the banana mixture is thick and creamy. It will take about five minutes or so to make the banana ice cream, and you will need to stop the food processor a few times to stir and scrape down the sides.
4. Assemble nice cream cake: Once the nice cream is ready, remove the chocolate peanut butter from the freezer, chop into chunks and stir into the nice cream. Pour nice cream onto the prepared crust, smooth out the top and place in the freezer for 4-5 hours to set up.
5. Prepare chocolate topping: Once the cake is set up, add the remaining chocolate chips and peanut butter to a microwave safe bowl, and microwave for two 30-second intervals, stirring well after each interval. Spread on top of cake, working fast as the chocolate will set quickly. As an optional topping, sprinkle on a few chopped peanuts and/or flaky sea salt. Place back in the freezer for a few minutes to set up. Cover and keep stored in the freezer until ready to eat. Let the cake sit at room temperature for ten minutes before serving so it is easier to cut.

Notes

1. You’ll need a large capacity and powerful food processor or blender to make the banana ice cream filling. (I use a 12-cup, 1000 watt food processor). If you have a smaller capacity and/or less powerful food processor, you can make the banana ice cream filling in two batches. Just keep the first batch in the freezer while you make the second batch.
2. This recipe calls for natural and unsalted chunky peanut butter. Smooth will work in the nice cream, but chunky peanut butter adds texture to the chocolate peanut butter chunks and it keeps the hazelnut crust from getting too oily.
3. If you like the addition of salt with your chocolate peanut butter treats, you can use natural chunky peanut butter with salt added. Or you can add a pinch of sea salt to the chocolate peanut butter chunks and/or crust.
4. For the creamiest banana ice cream, use bananas that are firm and ripe, but not overripe.
5. This recipe calls for three tablespoons of cocoa, but you can add more or less depending on how chocolatey you like your nice cream.

Keywords: vegan ice cream cake, no-bake desserts