Vegan Protein Cookie Crumble Ice Cream Cake

Vegan protein cookie crumble ice cream cake is easy to prepare and is loaded with healthy plant-based ingredients. It is the perfect summer treat!

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Step 1

In a food processor combine the dates, peanut butter, Nutiva vanilla coconut spread, vanilla extract, sea salt, and maple syrup until completely mixed together.

Step 2

Add almond flour and pea protein powder to the food processor and mix until fully combined.

Step 3

Press into a 9” x 3” round cake pan and place in the freezer for 15 minutes.

Step 4

In a high-speed blender add the coconut milk, cashews, dates, Nutiva chocolate coconut spread, remaining pea protein, espresso powder, and cinnamon and blend until smooth.

Step 5

Remove the cake pan from the freezer and pour the coconut milk cashew mixture into the pan and return to the freezer for 2 hours.

Step 6

Melt chocolate in a microwave-safe bowl at 30-second intervals, stirring in between, until melted and glossy.

Step 7

Remove the cake pan from the freezer and pour melted chocolate over the top in a thin layer, add dollops of peanut butter, and use a toothpick to make swirl patterns.

Step 8

Sprinkle chopped peanuts and flaky salt on top of the cake and freeze for 1 hour or until all layers are set.

Step 9

Remove from freezer and let sit for 10 minutes before serving.

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