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This vegan ice cream cake is one delicious demon. It is creamy, sweet, fresh, tart, and colorful all at once. It's nearly impossible not to love it! Plus, it's is the perfect thing to serve at a barbecue or summer picnic! Everyone will be gushing about how beautiful it is. The recipe is also super easy to make (surprise, surprise) and the cake can be eaten the same day you make it. You have to make this vegan ice cream cake! It's delicious, aesthetically pleasing, and the perfect thing to cool you down on a hot day!

Blueberry Strawberry Banana Ice Cream Cake [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

8-10

Ingredients You Need for Blueberry Strawberry Banana Ice Cream Cake [Vegan]

  • 10 strawberries for outside, cut in half

    • For the Vanilla Vegan Ice Cream Cake Layer

    • 2 cups cashews
    • 2 bananas
    • 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

    For the Berry Layer:

    • 1 cup frozen blueberries
    • 1 cup frozen strawberries
    • 1 cup fave vegan milk or coconut water, use as needed
    • 1 cup dates, walnuts, or another banana

How to Prepare Blueberry Strawberry Banana Ice Cream Cake [Vegan]

  1. To make the first layer: place the halved strawberries around the edge of a springform pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible. Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.
  2. To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours or until it's set. Then, cut and serve with other berries! Let it soften a little before eating, because it makes it creamier.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2692 | Total Carbs: 286 g | Total Fat: 157 g | Total Protein: 53 g | Total Sodium: 1261 mg | Total Sugar: 155 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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