Vanilla Cashew Dessert

I have yet to put my finger on why vanilla ice cream and peanut butter compliment each other so beneficially. With this combination, I added a cashew base for a smooth flavor to not detract from the others, and chocolate on top for a rich finale. This is so delicious and easy to make. A quick, elegant dessert.


Equipment: Vitamix, or other high-speed blender. Mold of choice, I use a 4.8 cup bread loaf dish capable of being stored in freezer. Measuring spoons. Saucepan. Parchment paper.


Vanilla Cashew Dessert

An easy to make ice cream dessert with cashews, peanut butter, vanilla ice cream, and chocolate.



  • 1/2 cup cashews.
  • 1/2 T. maple syrup.
  • Optional: dash of cinnamon. dash of salt.

First Layer:

  • Vanilla or ice cream of choice. I use Luna & Larry’s Organic Coconut Bliss Vanilla Island.

Second Layer:

  • Peanut Butter. I use Sweet Ella’s Organic Crunchy Peanut Butter.

Chocolate Top Layer:

  • 2 T. coconut oil.
  • 1 T. cacao powder.
  • 1 T. maple syrup.



  1. Blend cashews into a fine powder.
  2. Add syrup.
  3. Blend until well combined.
  4. Press into the bottom of a lined dish ( I do not worry about crust sides or perfection).

First Layer:

  1. Scoop ice cream onto crust ( I do not recommend mashing together for aesthetic purposes– Trust me, it melts). Use as much as desired.

Second Layer:

  1. Crumble peanut butter over ice cream — however much desired.
  2. Now place in freezer while making last layer.

Chocolate Top Layer:

  1. Melt coconut oil on low heat. Take off eye.
  2. Add cacao powder and maple syrup. Stir well.
  3. Pour, or spoon for more even dispersing, over creation.
  4. Let sit in freezer for five to ten minutes. Should be ready to consume.



Outtake: (What happens when ice cream melts)


(Make when ready to consume)




One Comment Add yours

  1. Kathy Jordan says:

    I am definitely saving this recipe and look forward to enjoying it!

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