It’s officially summertime and that means that we’re ready to start indulging in one of our favorite warm weather treats – ice cream. So, get your spoons ready. Buying a pint of vegan ice cream to keep all to yourself sounds like time and money well spent to us, but what if you’re hosting a party?

Not only do you want to show people how deliciously creamy ice cream can be without dairy, but you can also take the opportunity to show off a little with a dessert that’s made to impress. That’s where the Raw Rainbow Ice Cream Cake made by Dani Venn, a 2011 MasterChef Australia finalist and author of the blog The Whole Hearted Cook, below comes in.

This raw vegan ice cream cake is gluten-free, grain-free, soy-free, and made from four layers of creamy cashew-coconut ice cream goodness.

This amazing treat has four decadent layers of dairy-free, raw vegan ice cream on a chewy crust made from dates and almonds. The dairy-free ice cream is made from cashews, coconut oil, and coconut cream that are sweetened with maple syrup. What’s even better is that it contains no food coloring whatsoever. The pink layer is raspberry, the green layer can be matcha or avocado, the purple layer is blueberry, and the yellow layer is saffron. If that wasn’t good enough, it’s also crowned with vanilla bliss balls made from dates, almonds, and coconut.

Think you’re not up to the challenge? Fear not, this dessert is so easy to make, even a beginner to raw vegan desserts could do it. The only special equipment you need is a springform pan and a food processor or high-speed blender. You do have to wait for the ice cream to freeze between layers, but it takes time to build a masterpiece.

Whether you’re looking for more vegan treats or you’re in search of savory recipes, we highly recommend checking out the Food Monster App, which is available for both Android and iPhone. With over 8,000 vegan recipes (and over 10 new recipes added daily), you’re going to find something you love!

Image source: Four-Layer Raw Rainbow Ice Cream Cake