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
Scale
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