Desserts Heavy Coconut Cream

Vegan Snickers Protein Ice Cream Cake

Vegan Snickers Protein Ice Cream Cake

Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit

Calling all you n0-bake protein dessert lovers! This snickers inspired protein ice cream cake combines the classic flavors of snickers with the creamy goodness of ice cream cake, all while packing a protein punch and being free from added sugars.

Whether you’re a snickers fan or just looking for a healthier alternative to traditional ice cream cake, this recipe is a must-try.


for the crust:

  • 1 cup medjool dates, pitted
  • 1 cup freeze-dried bananas
  • 3/4 cup vanilla protein powder
  • 2/3 cup gluten-free oat flour
  • 1/3-1/2 cup dairy-free milk (start with 1/3 cup and add more if needed)

for the filling:

for the chocolate topping:

  • 1 cup chocolate chips
  • a tiny bit of coconut oil


  1. prepare the crust:
    -in a food processor, blend the medjool dates, freeze-dried bananas, vanilla protein powder, gluten-free oat flour, and dairy-free milk until a sticky dough forms.
    -start with 1/3 cup of dairy-free milk and add more if needed to achieve the right consistency.
    -line an 8-inch cake pan with parchment paper and press the crust mixture evenly into the bottom of the pan.
    freeze the crust for 30 minutes to set.
  2. make the filling:
    -in the same food processor (no need to clean it), blend the let’s do organic coconut cream and peanut butter until smooth.
    -if you prefer a sweeter filling, you can add maple syrup to taste, but keep in mind it will no longer be made with no added sugar.
    -pour the filling over the crust in the cake pan, spreading it out evenly.
    return the cake pan to the freezer and freeze for at least 4-6 hours or until the filling is completely set.
  3. add the chocolate topping:
    -in a microwave-safe bowl or using a double boiler, melt the chocolate chips with a tiny bit of coconut oil until smooth.
    -pour the melted chocolate over the top of the frozen cake, spreading it out evenly with a spatula.
    -to prevent the chocolate from cracking too much when cutting, you can use a sharp knife dipped in hot water to make clean cuts. just wipe the knife between cuts and reheat if necessary.
    -once the chocolate topping is added, return the cake to the freezer and freeze until the chocolate is set to your desired texture.
  4. serve and store:
    -once the chocolate is set, your snickers inspired protein ice cream cake is ready to be enjoyed!
    -store any leftovers in the freezer, and allow the cake to thaw slightly before serving