Frozen Peanut Butter Ice Cream Cake

This is 100% plant based and does not have any dairy in it!!

This is one of my favorite desserts! It is wonderful!!!!!! It is also easy to make. The original recipe by Darlene Blaney calls for a graham cracker crust, while Rose prefers to use her granola recipe for the crust, which you can find on the same page of recipes.

Ingredients

1 granola crust (earlier on this web page)

2 Pkgs, firm Mori-Nu Shelf Stable Silken tofu

1.5 C smooth peanut butter (pure)

3/4 C liquid honey

4 Tbsp pure maple syrup

1 Tbsp vanilla (we use the alcohol-free)

1 C chopped dry roasted peanuts

1.5 C carob chips

3/4 C peanut butter (pure)

Directions

1. Ligthly grease sides and bottom of a 12” spring form pan.

2. Prepare and bake the granola crust according to the recipe.

3. Blend until smooth: tofu, peanut butter, honey, syrup and vanilla.

4. Pour 1/2 of tofu mixture over the granola crust. Place in freezer until 1/2 frozen.

5. Sprinkle chopped peanuts over the frozen cake layer.

6. Sprinkle carob chips over the frozen cake layer.

7. Freeze the cake another 20-30 minutes.

8. Spread remaining tofu mixture over the peanut and carob layer.

9. Drizzle peanut and charob chips over the top.

10. Place in freezer until solid frozen.

Remove from freezer 10 minutes prior to serving. Remove outring of pan and place cake on a plate or platter.

The Source Of The Recipe

The recipe came from the Good Nutrition For Life recipe book.

www.totalhealthineckville.com

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