If you’re looking for a show-stopping dessert that’s both refreshing and indulgent, this Vegan Berry Ice Cream Cake is the answer. It’s the perfect balance of creamy, fruity, and slightly tangy—every bite is like a little celebration. The layers of smooth, rich dairy-free ice cream and fresh, vibrant berries create a dessert that’s not only beautiful to look at but also incredibly delicious. It’s easy to make, too—no baking required! Trust me, this cake is going to steal the spotlight at your next gathering or celebration, and it’s guaranteed to satisfy everyone, vegan or not!
Imagine this: velvety ice cream, bursting with the freshness of berries, all nestled in a crunchy, sweet crust. It’s like a cool, frozen pie with the best of both worlds. Plus, you can customize the berries to your liking—mix and match your favorites for a cake that’s truly yours. So, grab your ingredients, and let’s get started on making the ultimate dessert that will leave everyone asking for seconds!
Why You’ll Love Vegan Berry Ice Cream Cake
No-Bake Simplicity
The best part? This cake requires no baking at all! All you need is a little patience while the layers freeze, and you’ll have a dessert that’s as easy to prepare as it is to enjoy.
Vegan & Dairy-Free
This dessert is perfect for those who follow a vegan or dairy-free lifestyle, but trust me, it tastes so good that anyone can enjoy it. It’s made with plant-based ice cream, so you don’t have to miss out on indulgence.
Customizable
You can easily swap out the berries for other fruits or even experiment with different types of dairy-free ice cream. Make it your own!
Refreshing & Light
With the fruity layers and refreshing cold temperature, it’s a great dessert for warmer days, potlucks, or any occasion when you want something light and fruity but still decadent.
Gorgeous Presentation
This ice cream cake looks impressive! The colorful berries on top make it as beautiful as it is delicious. Perfect for birthdays, parties, or a special treat to impress your loved ones.
Ingredients
For the Crust:
- Graham Cracker Crumbs (or Vegan Cookie Crumbs): Forms the base of the cake, giving it a sweet, slightly crunchy texture.
- Coconut Oil (or Vegan Butter): Helps bind the crust together while adding a hint of richness.
- Maple Syrup: Adds natural sweetness to balance the richness of the coconut oil and graham crackers.
For the Ice Cream Layers:
- Vegan Vanilla Ice Cream: The base of your ice cream layers. Choose your favorite dairy-free brand or make your own at home!
- Frozen Mixed Berries (or Your Favorite Berry): You can use a mix of strawberries, blueberries, blackberries, or raspberries for a fresh, tangy flavor.
- Coconut Milk (or Almond Milk): To blend the berries and create a smooth, creamy texture for the berry layer.
For the Berry Topping:
- Fresh Berries: Top the cake with a fresh mix of berries for added flavor and color.
- Vegan Whipped Cream (optional): For a light, airy topping that adds a little extra indulgence to this frozen dessert.
Note: Full ingredient measurements are provided in the recipe card below.
Instructions
Let’s create this beautiful, refreshing cake step by step:
Step 1: Prepare the Crust
In a food processor, pulse the graham cracker crumbs, coconut oil, and maple syrup until everything is well combined and the mixture starts to hold together. If you don’t have a food processor, you can crush the graham crackers manually and mix everything by hand. Press the mixture into the base of a springform pan or a round cake pan to form an even layer. Place it in the freezer while you prepare the next layers.
Step 2: Prepare the Ice Cream Layers
In a blender or food processor, blend your frozen mixed berries and coconut milk (or almond milk) until smooth and creamy. You can adjust the amount of coconut milk to get the consistency you like—thicker for a more sorbet-like layer, or a bit more liquid for a creamier texture. Take your vegan vanilla ice cream out of the freezer to soften for a few minutes. Then, spread a layer of the softened ice cream over the chilled crust. Follow with a layer of the berry mixture, and smooth it out evenly. Repeat if you’d like multiple layers, but be sure to freeze each layer for about 30 minutes before adding the next one.
Step 3: Freeze the Cake
Once you have your ice cream and berry layers stacked, cover the cake with plastic wrap and place it in the freezer for at least 4 hours (or overnight if you have the time) to set.
Step 4: Add the Fresh Berry Topping
Once your cake is frozen and firm, take it out of the freezer and remove it from the pan. Top the cake with a fresh handful of berries to add a burst of flavor and color. If you like, you can also add some vegan whipped cream for a creamy touch.
Step 5: Serve and Enjoy
Slice up this beautiful frozen treat, and enjoy the cold, creamy goodness of the berry layers. It’s the perfect dessert to cool off and celebrate any occasion!
How to Serve Vegan Berry Ice Cream Cake
This vegan berry ice cream cake is perfect for all kinds of occasions! Here are a few serving suggestions:
Serve Chilled
Since it’s an ice cream cake, make sure to serve it directly from the freezer or let it sit for a few minutes to soften slightly for easier slicing.
Add Fresh Mint or Coconut Flakes
For a touch of freshness, garnish your slices with a sprig of fresh mint or a sprinkle of toasted coconut flakes.
Pair with a Refreshing Drink
This cake pairs beautifully with a fresh berry iced tea, lemonade, or even a sparkling water for a light, summery treat.
Additional Tips
- Make it Your Own: You can swap out the berries for any fruit you like—think mango, peaches, or even a tropical mix of pineapple and coconut!
- Add Crunch: If you love a little extra texture, add some chopped nuts or crushed cookies to the ice cream layers.
- Serve at a Party: This cake is ideal for parties since it can be made ahead of time and stored in the freezer until you’re ready to serve.
- Keep it Frozen: This cake is best enjoyed frozen, so store any leftovers in the freezer for later.
Nutrition Facts
- Serving Size: 1 slice (based on 12 servings)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 33g
- Dietary Fiber: 3g
- Sugars: 17g
- Protein: 2g
Preparation Time
- Prep Time: 20 minutes
- Freeze Time: 4 hours (or overnight)
- Total Time: 4 hours 20 minutes
FAQ
Q1: Can I use non-dairy yogurt instead of coconut milk?
A1: Yes, you can substitute non-dairy yogurt (like almond or coconut yogurt) for coconut milk to create a thicker, creamier layer.
Q2: Can I use frozen berries instead of fresh for the topping?
A2: Yes, you can use frozen berries for the topping, but fresh berries will give the cake a nicer, juicier texture when served.
Q3: Can I make this cake without a springform pan?
A3: Absolutely! You can use any cake pan or even a tart pan. Just make sure to line it with parchment paper if you’re not using a springform pan.
Q4: Can I use a different type of crust?
A4: Yes, you can use crushed vegan cookies or even a simple oat crust if you prefer a gluten-free version.
Q5: How do I store leftovers?
A5: Keep leftovers in an airtight container in the freezer. It will stay fresh for up to a week.
Q6: Can I make this cake ahead of time?
A6: Yes, it’s perfect for making ahead! You can prepare the cake the night before and keep it in the freezer until you’re ready to serve.
Q7: How do I slice the cake without it melting too quickly?
A7: Let the cake sit at room temperature for about 5-10 minutes before slicing. This will make it easier to cut and ensure the layers stay intact.
Q8: Can I use any other vegan ice cream flavors?
A8: Absolutely! Feel free to experiment with different dairy-free ice cream flavors like chocolate, coconut, or coffee to create your own unique cake.
Q9: Can I add chocolate layers to the cake?
A9: Yes! You can add a layer of chocolate or even a drizzle of melted vegan chocolate in between the ice cream layers for extra richness.
Q10: Can I make this cake gluten-free?
A10: Yes! You can use gluten-free graham crackers or gluten-free cookies for the crust to make this cake entirely gluten-free.
Conclusion
This Vegan Berry Ice Cream Cake is a showstopper dessert that’s perfect for any occasion, from birthdays to family gatherings, or just a special treat for yourself. Refreshing, creamy, and bursting with fresh berry flavor, it’s a dessert everyone will love—no matter their dietary preferences. So, get your ingredients together and prepare to wow your guests with this fun, easy, and beautiful dessert!
Print
Vegan Berry Ice Cream Cake
- Total Time: 37 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Vegan Berry Ice Cream Cake is a refreshing and creamy dessert that’s perfect for any occasion, especially summer or holidays. With layers of rich, dairy-free ice cream, fresh mixed berries, and a crunchy, nutty crust, this cake is both satisfying and delicious. The combination of sweet and tart flavors will make it a hit with everyone!
Ingredients
For the Crust:
- 1 1/2 cups almond flour (or gluten-free oat flour)
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of salt
For the Ice Cream Layers:
- 4 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries), fresh or frozen
- 1 can (14 oz) full-fat coconut milk, chilled (or coconut cream)
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 2 cups soaked cashews (soak for at least 4 hours or overnight)
- 1/4 cup coconut milk or almond milk (for blending)
For the Berry Swirl:
- 1 cup mixed berries (fresh or frozen)
- 1–2 tbsp maple syrup or sweetener of your choice
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan or a cake pan.
- In a medium bowl, combine the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir until well combined.
- Press the mixture evenly into the bottom of the prepared pan to form a crust.
- Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- Make the Berry Ice Cream Layers:
- In a blender or food processor, combine the mixed berries, coconut milk, maple syrup, and vanilla extract. Blend until smooth.
- Add the soaked cashews and coconut milk (or almond milk) to the blender and blend again until smooth and creamy. You may need to scrape down the sides occasionally to ensure everything blends evenly.
- Pour the berry ice cream mixture into a bowl and set aside.
- Prepare the Berry Swirl:
- In a small saucepan, add 1 cup of mixed berries and maple syrup. Cook over medium heat for 5-7 minutes until the berries break down and the syrup thickens slightly. Stir occasionally.
- Remove from heat and let it cool. Blend the mixture until smooth, or leave it chunky, depending on your preference.
- Assemble the Cake:
- Once the crust has cooled, pour a thin layer of the berry ice cream mixture over the crust, smoothing it out with a spatula. Place the cake in the freezer to harden for 1-2 hours.
- Once the first layer has set, remove the cake from the freezer and swirl the berry puree on top of the frozen berry ice cream layer. Then pour the remaining berry ice cream mixture on top, smoothing it out evenly.
- Return the cake to the freezer and let it freeze for at least 4 hours or overnight until fully set.
- Serve and Enjoy:
- Before serving, let the cake sit at room temperature for a few minutes to soften slightly. Remove the cake from the springform pan and transfer it to a serving platter.
- Slice and enjoy this refreshing, fruity, and creamy vegan dessert!
Notes
- You can use any berries you like, or even a mix of different fruits, such as mango or peaches, for a variation.
- If you prefer a firmer texture, you can freeze the cake longer or let it thaw for a few minutes before serving.
- For a slightly different flavor, try adding a tablespoon of lemon juice to the berry mixture to give it a tangy kick.
- Store any leftovers in the freezer for up to 2 weeks. Just make sure to cover it well to avoid freezer burn.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0g