Chocolate Ice Cream Pizza
(Snickers style)

with date caramel and roasted peanuts

Ice cream pizza (vegan) | This crispy, chocolatey pizza with date caramel and peanuts is nothing but vegan foodporn and an instant first aid for any ice cream craving.


For 1 pizza / 4-6 servings

For the pizza base

  • 100 g fine rolled oats
  • 120 g almonds (or hazelnuts)
  • 2 tbsp cocoa powder
  • 1 pinch of salt
  • 1/2 mashed banana
  • 2,5-3 tbsp coconut oil (liquid)
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

For the topping

  • 1 can coconut milk (full fat / chilled overnight in the fridge)
  • 25 g icing sugar
  • 1 tsp guar gum or locust bean gum (to thicken)
  • 1 pinch of ground vanilla (or grated tonka bean)

For the date caramel

  • 3 pitted Medjoul dates (70 g, weight with pit)
  • 3 tbsp maple syrup
  • 1 pinch of salt
  • 1 pinch of cinnamon
  • 25 ml vegetable drink
  • 1-2 tsp lemon juice


  • A small handful of roasted peanuts (unsalted)
  • 1/2 bar (40 g) iChoc 'Super Nut' chocolate
  • 60-80 g iChoc 'Classic' chocolate

How to make it

1. Grind the oat flakes into flour in a blender. Add the almonds and pulse until the mixture is slightly chunky. Add the cocoa powder, salt, half a banana (finely mashed), coconut oil, maple syrup and cinnamon and pulse again briefly.

2. Preheat the oven to 180°C (convection). Line a baking tray with baking paper.

3. Form a ball of dough with your hands and press it round and flat onto the baking paper. Place a second sheet of baking paper on top and roll out the dough into a round shape (approx. 26-27 cm in diameter).

4. Bake the ice cream pizza dough at 180°C for about 10-12 minutes, remove from the oven, set aside for the time being and leave to cool.

5. For the topping, whip the firm “coconut cream” of a chilled coconut milk (approx. 150 g, the firm part) together with the icing sugar, the guar gum and some ground vanilla with a hand mixer until foamy. Spread the coconut cream quickly over the cooled (!) pizza base and place in the fridge.

6. Blend all the ingredients for the date caramel in a blender. Dilute the date caramel with vegetable drink or water to any consistency.

7. Melt the iChoc “Classic” chocolate over a bain-marie and drizzle over the pizza. Spread the peanuts over the pizza. Drizzle the date caramel over the top. Garnish the ice cream pizza with pieces of iChoc “Super Nut” chocolate.

8. Place the ice cream pizza in the freezer and allow to defrost at room temperature for about an hour before serving. The ice cream pizza can also be kept in the fridge for 2-3 days. It does not necessarily have to be frozen.

Thanks to our dear friend Lea Green ( for the awesome recipe idea!

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