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Two layers: major deliciousness. This raw vegan ice cream cake has a lemony grain-free base made from nuts and dates followed by two fruity, creamy "ice cream" layers made from cashews. With a sweet nutty crust and a burst lemon and blueberry flavor, this cake makes the perfect treat to enjoy this spring as the weather gets warmer and days become longer.

Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

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1 5-inch cake, 6 slices

Ingredients You Need for Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

For the Crust:
  • 1/2 cup walnuts (or use any other nuts/seeds you prefer)
  • 3 dates, pitted
  • 1 teaspoon coconut oil
  • 1 tablespoon lemon zest
  • Pinch of sea salt

For the Filling:

  • 1/2 cup cashews, soaked for a minimum of 2 hours (see notes)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1 lemon, juiced (about 4-5 tablespoons)
  • Zest from 1/2 lemon
  • 1/8 teaspoon turmeric
  • 1/3 cup blueberries, plus 1/4 cup for topping

How to Prepare Raw Blueberry Lemon Ice Cream Cake [Vegan, Gluten-Free]

To Make the Crust: Add all crust ingredients to the food processor and process until you get a fine sticky crumble. Line your mini (5-inch) springform pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling. To Make the Filling:

  1. Rinse and drain the cashews. Add them to the food processor or high-speed blender with the rest of filling ingredients, except for blueberries and process until smooth.
  2. Pour half the mixture in a small bowl and set aside. Add blueberries to the remaining mixture in the food processor and process until smooth. Add a splash of water if necessary.

To Assemble:

  1. Pour the blueberry layer over the crust and return to the freezer to harden for 1-2 hours. Then take out the pan and add the lemon layer on top and put back in the freezer to set.
  2. Remove after 2 hours and decorate with blueberries. Store leftovers in the freezer and let it thaw for 10-15 minutes before serving

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If you forget to soak the cashews, bring water to a boil. Cover cashews with hot water and let them sit for 10-15 minutes to soften as you prepare the crust.

Nutritional Information

Per slice: Calories: 200 | Carbs: 10 g | Fat: 16 g | Protein: 3 g | Sodium: 1 mg | Sugar: 9 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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  1. Making it right now. Have it in the freezer after round 2. Waiting to add the yellow top.
    I could not find a 5" tray so I used an old 6 inch wide plastic container \\Tupperware and inserted some saran wrap I can pull the cake out. The taste is very that should be nice. We will see how the guests like it. and will let you know.