Get out your spring form baker and create this raw, vegan “ice cream” cake that will leave your taste buds saying — Oh Yeah!! I used blueberries and strawberries, but you can get creative with blackberries, kiwis, mangoes, pineapple or any fruit you crush on! Here’s the simple recipe. Try it out and leave a comment. Post pictures of your favorite “ice cream” cake too!
Raw & Vegan Strawberry & Blueberry Banana ice cream cake:
Vanilla ice cream layer:
2 cups cashews
1 cup dates
1/4 cup melted coconut oil
Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)
Vegan milk or coconut water, as needed
10 strawberries for outside, cut in half
1 cup frozen blueberries
1 cup frozen strawberries
1/4 cup coconut water
1 cup dates, walnuts or another banana
First layer: Place the halved strawberries around the edge of a spring form pan. Set aside. Blend all the vanilla ice cream ingredients together until smooth, adding as little coconut water as possible. Spread into the bottom of the pan, and keep the berries to the inner edge. Put in the freezer. Ice Cream
Berry layer: Blend all ingredients until smooth. Spread over top of the first layer and put in the freezer for about 2 or 3 hours, until it’s set.
Finally, garnish with some fresh berries, let it soften a little before cutting and serving, because it makes it even creamier. Cut, serve & enjoy!