Is it possible that ice cream knows no bounds? Cookies, cakes, all by itself…what can’t it do?

Our very talented friend Caitlin at TheVeganChickpea.com put this recipe together for a special occasion. But with this kind of genius, I’m not waiting for a special occasion to make it!

Ingredients

For the raw crust:
2 cups raw cashews
1/4 cup medjool dates
2 tbsp maple syrup
1 cup vegan chocolate chips
1 tbsp coconut oil

For the candy:
1 cup vegan chocolate chips
1 tbsp coconut oil
marshmallows

For the ice cream:
2 pins of your favorite NadaMoo! flavor
8 heaping 1/4 tsps of Ricemellow Creme

Method

Make crust:

Prepare a 9″ round cake pan by cutting out a round piece of parchment to fit the bottom of the pan.

Using a food processor, pulse cashews until they are crumbs. Add in dates and pulse again until they are fully incorporated. Pour maple syrup over the mixture and pulse again until a raw dough is formed. It will be consistent in color and texture and hold together well. Set 1/4 cup of the mixture aside for decoration(chill in refrigerator). Take the remainder of the crust dough and press to the bottom of the parchment prepared cake pan, making it as even in thickness as possible. Place in freezer.

Bring a small pot of water to boil. Place a glass bowl overtop of the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth. Take cake pan out of freezer and spoon/brush melted chocolate over the crust, covering the entire top. Place pan back into freezer.

Roll out 1/4 cup of crust to your desired thickness. Use your favorite cookie cutter(s) to make shapes to decorate the top of your cake. Place in a sealed container in the refrigerator, separated by parchment paper, until ready to use.

Make candy:

Bring a small pot of water to boil. Place a glass bowl overtop of the pot and add the chocolate chips. Stir continually until the chocolate chips are completely melted. Add in the coconut oil and continue to stir until chocolate is very smooth.

Spoon just enough chocolate into the molds to cover the bottom. Take each marshmallow and toss it in the chocolate until covered. Place in the candy mold, and cover with additional chocolate until the entire mold is filled. Refrigerate/place in freezer until candy has hardened. Pop out of the molds and store in airtight container, preferably in the refrigerator.

Make Ice Cream:

Let ice cream soften until workable. Once it is soft, stir in the Ricemellow. Spoon ice cream into cake pan, cover, and place in freezer.

Just before the cake is going to be served, remove from freezer. Run a knife in between the cake and the sides of the pan to separate. Remove the springform pan and top the cake with your decorations. Enjoy!