top of page

Kitchen Witch Cafe

Veganify: Ice Cream Mini Cakes

This recipe is my absolute favorite for a healthy summer indulgence that you don’t have to feel guilty about. All the flavor & creaminess of ice cream raw & without the dairy, heavenly! It was originally intended to be a vegan cheesecake, but I found the texture at thaw to be not what I hoped for & the flavor to be much more enjoyable frozen. Needless to say these disappeared instantly & more were immediately a necessity. Now they are a must have summer staple in our kitchen. The ones in these photos have chocolate chips in them (they melt when you add them in after mixing to create a swirl) & a dusting of cacao powder.


Organic Ingredients:


  • 1 cup packed pitted dates*

  • 1 cup (120 g) raw walnuts

  • pinch of salt

  • Optional: 3 tbs chia seeds or hemp protein powder


  • 1 1/2 cups raw cashews, quick soaked*

  • 1/4 cup lemon or lime juice

  • 1/3 cup coconut oil melted

  • 3/4 cup full fat coconut milk

  • 1/2 cup maple syrup

Extras Optional:

  • 2 Tbsp peanut butter

  • 1/4 cup blueberries or strawberries (fresh or frozen)

  • Chocolate chips


Add dates to a food processor, blend until small bits remain & forms into a ball. Remove & set aside. Next add nuts & process into a meal. Then add dates back in with optional ingredients if desired & pinch of salt & blend until a loose dough forms (It should stick together when you squeeze a bit between your fingers). If too dry, add a few more dates, if too wet, add more almond or walnut meal.

Lightly grease a standard, 12 slot muffin tin. Scoop in heaping 1 Tbsp amounts of crust & press with fingers. To pack it down, use a small glass or the back of a spoon to compact it, set in freezer to firm up.

Add all filling ingredients to a blender or preferably a Vitamix & mix until very smooth. Taste & adjust seasonings as needed. Divide filling evenly among the muffin tins. Add peanut butter, blueberry, strawberry, or chocolate chips & swirl on top of plain cheesecakes. Tap a few times to release any air bubbles, then freeze until hard - about 4-6 hours. Remove by loosening with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks. Optional: you can set them out for 10 minutes before serving to soften.


*If your dates are not sticky & moist, soak them in warm water for 10 minutes, then drain througoughly. *To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain & use as instructed.

1 view0 comments
bottom of page