Vegan Turtle Ice Cream Cake

I have been seeing a lot of turtles around here lately.  They are out in full force sunning themselves on logs, laying eggs, and crawling across the grass.  I saw 3 large snapping turtles laying eggs on one of my runs last week.  I recently read an article about how to help them cross the road last week HERE, and it makes sense to help them, since we built all of our homes on their territory that used to be just wild. It always makes me sad to see the ones that didn't get across.  Anyways, seeing the turtles out always makes me happy because I know Summer is here. So in honor of the turtles, I decided to make a turtle dessert.  Not one made with actual turtles, that would not be vegan.  Turtle like the delicious chocolate caramel and pecan combination.

It was super hot last weekend here, so I made an ice cream cake.  I don't think I have made one in over a year, so it was about time!  A decadent chocolate one sounded really good.  For the ice cream, I veered off a little bit from my usual ice cream recipe and added a special secret ingredient.  Some chickpeas.  Don't worry, you can not taste them, they just add a little protein and substance to the ice cream without having to add another can of coconut milk.  I still used one can to make it silky along with some almond butter and that was just enough.  Once I added some cocoa powder and dates it tasted like luscious mousse and was even better once frozen.

The ice cream sat atop a simple chocolate crust, and I made a date caramel to swirl into it and added in crunchy pecans.  I could not wait for it to freeze so I could try it all together!  It was super decadent and delicious!  The texture silky smooth.  If you are in the mood for some ice cream cake for a special occasion give this a go.  It is way better than any of the Dairy Queen ice cream cakes I had growing up.

Vegan Turtle Ice Cream Cake
Makes One 6 inch cake

Crust:

  • 3/4 cup organic gluten free rolled oats
  • 3/4 cup finely shredded dried unsweetened coconut
  • 3 Tbsp unsweetened cocoa powder
  • 3/4 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
  • 3 Tbsp almond butter
  • 1/4 tsp sea salt

 

Ice Cream:

  • 1 cup cooked chickpeas
  • 1 15 oz can full fat coconut milk
  • 1/2 cup almond butter
  • 3/4 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract

 

Caramel:

  • 1 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
  • 3/4 cup filtered water (or as needed)
  • 1/4 cup almond butter
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract

 

Assembly:

  • 1 cup pecans (half chopped and half whole)

 

Instructions:

  1. Oil a 6 inch spring form pan and line with parchment paper.
  2. To make the crust, combine all ingredients in a food processor and process until fine and starting to hold together when squeezed. Once it is at that stage, press it into the bottom of the prepared pan.  Set aside.
  3. To make the ice cream, combine all ingredients in a high speed blender or food processor and blend until very smooth (if you are using a food processor and it still has little bits you may want to strain it through a fine meshed strainer to remove them).
  4. Pour into a bowl and place in the freezer for about 30 minutes or until chilled, whisking after 15.
  5. Meanwhile, to make the caramel, combine all ingredients in a high speed blender and process until smooth.  If it is too thick add a little more water. You want it gooey and almost pour-able not not runny.
  6. To assemble the cake, spoon half of the ice cream mixture over the crust in the pan, then drop 1/3 of the caramel over it by the tsp and sprinkle with 1/4 cup chopped pecans.  Swirl with a knife, then pour the remaining ice cream over that, smoothing the top, and drop half the remaining caramel over that and another 1/4 cup chopped pecans.  Swirl with a knife, and tap on the counter to get rid of any bubbles.
  7. Place in the freezer until firm, about 6 hours.
  8. When ready to serve, drizzle with the remaining caramel, and whole pecans, cut into pieces, and enjoy!
  9. Store any leftover cake in the freezer in an airtight container.

 

About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. June 15, 2017 at 20:10
    Reply

    This looks incredible! I love the addition of chickpeas to balance all the indulgent ingredients. Adding this to my list of must-make summer desserts!

Leave a Comment

1 × four =