Peanut Butter Chocolate Nice Cream Cake - Live Slow Run Far

Peanut Butter Chocolate Nice Cream Cake

An extra special dessert is a downright necessary part of everyone’s plant based repertoire, we think. You know, one that wows people a bit. Makes them go “oh my, what is this goodness?” or “hand me the recipe right now”. And if you’d ask us, such comments feel extremely satisfying to receive when you can say “oh yeah, and it’s totally vegan too!” back, and wow them even more 🙂

As per usual when it comes to us and dessert recipes, it’s all thanks to Mike and his impeccable feel for all things sweet. He started talking about this specific creation a good while back, and we quickly decided hey, this sounds like something worthy of New Year’s Eve and like something we should post right around then. And so here we are, doing just that. Sharing this absolutely amazing peanut butter chocolate nice cream cake with a cookie pie crust right this moment, hinting that you should 100% give this a go for the upcoming festivities – and perhaps make it your new go-to said extra special dessert all of 2022.

And when you think about it, it’s almost just fruit, anyway. Fruit and some cacao, which really is a fruit too… and some peanuts. And hey, peanuts belong to the legume family! You hear – you’ll practically be serving a legume boosted fruit salad in disguise 😉 All jokes aside, we’re not the ones in fear of some sweets every so often. And we sure hope you’ll like this recipe as much as we already do. Thank you so much for supporting us with your sheer presence here, and we’re equally grateful for the year that’s about to come to an end as we are excited for the one about to start. Happy New Year!

För recept på svenska, klicka här: Nice cream-tårta med digestivebotten, choklad och jordnötter

Makes one (1) 20 cm ice cream cake
Total Time: 45 min



200 g digestive biscuits (or graham crackers), approximately 13 biscuits
100 ml roasted and salted peanuts (60 g)
50 ml coconut oil (50 g)*
50 ml maple syrup (70 g)

Peanut Butter Nice Cream

5 bananas, peeled, sliced and frozen (625 g peeled)
100 ml oat milk (100 g)
100 ml peanut butter (100 g)

Chocolate Ganache

200 g dark chocolate, finely chopped
100 ml oat-based cream (13% fat)


50 ml roasted and salted peanuts (30 g), roughly chopped


  1. Prepare a 20 cm spring form by greasing it with oil or lining it with parchment paper. Take the frozen bananas out of the freezer to soften slightly while you make the crust.
  2. For the crust, blend the digestive biscuits and peanuts together in a food processor to a fine crumb. Add in the coconut oil and syrup and blend until it clumps together.
  3. Scoop out the mixture into your pan and, using your fingers or the back of a spoon, press into the base and approximately 3 cm up the sides to form the crust. Place in the freezer to chill.
  4. For the nice cream, put the slightly defrosted banana slices in the food processor along with the oat milk and blend until smooth. If the bananas are still too hard and the food processor isn’t able to manage, let sit for another 5-10 min and try again. Add in the peanut butter and blend again until mixed together.
  5. Working quickly, spoon the nice cream into the prepared crust and spread it out evenly. Place it back in the freezer to chill.
  6. To make the chocolate ganache, start by heating the oat-based cream in a small saucepan over medium heat until it starts to simmer. Take off the heat and add in the chopped chocolate. Stir continuously until all the chocolate is melted and it’s come together.
  7. Spread the ganache over the top of the nice cream layer. Top with crushed peanuts and return it to the freezer. It can be eaten immediately, however we typically make this a day in advance.
  8. Take out of the freezer about 15 minutes before you serve. Enjoy!

* Feel free to use any neutral flavored oil or butter instead of the coconut oil in the crust.

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If you’ve enjoyed this recipe (and perhaps other ones as well), maybe you would like to support us on Patreon? For as little as $3 per month, you would play a huge part in helping us create more of the content you like, as well as keep our blog ad-free. And if Patreon isn’t your thing at all, please remember this: each time you like, comment, cook one of our recipes, recommend us to a friend or in any other way spread the word about us, you do us an immense favor. Thank you so much for being part of our mission.

– Sophia & Michael

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