What better way to celebrate strawberry season than with a vegan ice cream tart? The crust, filling, and topping all come together in a blender or food processor, which makes preparation a snap. The only hard part is waiting for it to firm up in the freezer... but the end result is totally worth it.

No-Bake Strawberry Ice Cream Cake [Vegan, Gluten-Free]



1 tart (8 servings)

Cooking Time




  • 1 3/4 of a cup raw almonds
  • 4 Medjool dates*
Ice Cream:
  • 1 cup coconut cream
  • 2 cups (about 25) frozen strawberries
  • Up to 1/3 cup coconut water from the can of coconut milk
  • 1 Medjool date
  • 6-8 fresh strawberries
  • 12 or more fresh strawberries (halved) for garnish


  1. Trace a 7 inch springform on a piece of parchment paper and cut out the circle. Put aside.
  2. Make the tart crust by processing dates and almond in a food processor. Press the crust in the bottom of your springform or tart form.
  3. Process coconut cream and frozen strawberries in a food processor until smooth to make your ice cream. Add coconut water, 1 tablespoon at a time, if filling is too thick.  Add sweetner of choice if needed. Spread filling over crust and place parchment paper circle on top. Freeze in freezer for 2-3 hours.
  4. Prepare strawberry topping by pulsing 1 date with 6 strawberries in a food processor. Spread topping over the frozen ice cream tart.
  5. Garnish with strawberries.
  6. Serve cold and slightly thawed.


*If you have dry dates use up to a tablespoon of water to soften them up.