Description
Indulge in a delightful Vegan Berry Ice Cream Cake that’s perfect for any occasion. This no-bake dessert features layers of creamy cashew and coconut milk ice cream with a burst of mixed berries, all nestled on a graham cracker crust. It’s a refreshing and satisfying treat for vegans and non-vegans alike.
Ingredients
Scale
For the Crust:
- 1 1/2 cups vegan graham crackers (crumbled)
- 1/4 cup coconut oil (melted)
- 2 tablespoons maple syrup
For the Ice Cream Layers:
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 can (13.5 oz) full-fat coconut milk
- 1 1/2 cups raw cashews (soaked in hot water for 1 hour)
- 1/2 cup maple syrup
- 1/4 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For Garnish:
- Extra fresh berries
Instructions
- Prepare the crust: Mix graham crackers, melted coconut oil, and maple syrup. Press into a springform pan and freeze.
- Make the ice cream layers: Blend soaked cashews, coconut milk, maple syrup, coconut oil, vanilla, lemon juice, and salt until smooth. Pour half over the crust.
- Add 1 cup of berries to the remaining mixture; blend and pour over the first layer. Freeze for 6 hours.
- Let the cake sit before slicing and garnish with fresh berries.
Notes
- Use seasonal berries for variety.
- Adjust sweetness by adding more maple syrup.
- For nut-free version, use sunflower seeds instead of cashews.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
