If you’re on the hunt for a show-stopping dessert that combines creamy, dreamy texture with vibrant fruity flavors, this Vegan Berry Ice Cream Cake Recipe is the answer. Picture a golden, slightly crisp crust hugging velvety layers of luscious berry-infused vegan ice cream, topped with a jewel-toned berry swirl. It’s a perfect treat that’s not only dairy-free and vegan but also packed with wholesome ingredients that highlight the natural sweetness and tartness of fresh berries. Whether you’re serving it at a summer gathering or just indulging in a delightful homemade treat, this cake is sure to become one of your favorites in no time.
Ingredients You’ll Need
Getting started on this dessert is wonderfully simple because each ingredient plays a crucial role in building texture, flavor, or that irresistible appearance. From the nutty, crumbly crust to the creamy berry filling, every component is thoughtfully chosen to create a harmonious Vegan Berry Ice Cream Cake Recipe.
- 1 1/2 cups almond flour (or gluten-free oat flour): This forms the base of the crust with a delightful nutty flavor and tender crumb.
- 1/4 cup shredded coconut (unsweetened): Adds subtle tropical texture and chewiness to the crust.
- 1/4 cup maple syrup or agave nectar: Provides natural sweetness and helps bind the crust together perfectly.
- 1/4 cup coconut oil, melted: Essential for richness and crispness in the crust.
- 1/2 tsp vanilla extract: Infuses a warm, aromatic note that gently ties the crust ingredients together.
- Pinch of salt: Enhances all the flavors in the crust for balance.
- 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen: The colorful heart of this cake, bursting with antioxidants and vibrant tang.
- 1 can (14 oz) full-fat coconut milk, chilled (or coconut cream): Provides creamy, dairy-free richness for the ice cream layers.
- 1/4 cup maple syrup or agave nectar: Sweetens the ice cream beautifully without overpowering the berry flavors.
- 1 tsp vanilla extract: Adds depth and a warm scent to the ice cream.
- 2 cups soaked cashews (soaked for at least 4 hours or overnight): The secret to ultra-creamy texture with a neutral, slightly nutty flavor.
- 1/4 cup coconut milk or almond milk (for blending): Helps achieve a smooth blend for the ice cream mixture.
- 1 cup mixed berries (fresh or frozen): Used for the luscious berry swirl that adds visual contrast and a punch of fruity brightness.
- 1-2 tbsp maple syrup or sweetener of your choice: Sweetens the berry swirl, balancing its tartness.
How to Make Vegan Berry Ice Cream Cake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C) and greasing the bottom of a 9-inch springform or cake pan. Mix the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a medium bowl until fully combined. Press this mixture evenly into the pan’s bottom and bake for about 10 to 12 minutes until it turns a lovely golden color. Once baked, allow it to cool completely — this crust will give your ice cream cake a deliciously firm and nutty foundation.
Step 2: Make the Berry Ice Cream Layers
While the crust cools, blend together 4 cups of mixed berries, chilled coconut milk, maple syrup, and vanilla extract until smooth and vibrant. Next, add the soaked cashews and a splash of coconut or almond milk into the blender and blend again until the texture becomes luscious and creamy. You’ll want to scrape down the sides a couple of times to ensure everything mixes perfectly. This creamy berry blend is where the magic of the Vegan Berry Ice Cream Cake Recipe really shines.
Step 3: Prepare the Berry Swirl
In a small saucepan, gently cook 1 cup of mixed berries with maple syrup over medium heat. Stir occasionally to help the berries break down and the syrup thicken slightly—this usually takes 5 to 7 minutes. Cool this sweet, jammy mixture, then blend it smooth or leave it chunky based on your preference. This swirl will add an exciting tart burst and an artistic flair to the final cake.
Step 4: Assemble the Cake
With your crust cooled and ice cream mixture ready, pour a thin layer of the creamy berry ice cream over the base and smooth it out. Pop the cake into the freezer for 1 to 2 hours to firm this layer up. Once set, remove the cake and gently spoon the berry swirl over the frozen layer, swirling it artistically. Pour the remaining berry ice cream mixture on top and spread evenly. Freeze the entire cake for at least 4 hours or overnight to ensure it’s fully set and deliciously scoopable.
Step 5: Serve and Enjoy
When you’re ready to indulge, let the cake sit at room temperature for a few minutes so it softens just enough to slice easily. Carefully release it from the springform pan and transfer it to a serving plate. Slice into generous wedges of creamy, fruity delight, and prepare yourself for oohs and ahhs from everyone lucky enough to taste this gem.
How to Serve Vegan Berry Ice Cream Cake Recipe
Garnishes
For an eye-catching finish, consider decorating your cake with fresh berries, a sprinkle of toasted shredded coconut, or a handful of edible flower petals. A drizzle of extra maple syrup or a dollop of coconut whipped cream can also elevate its decadence and make it even more inviting.
Side Dishes
This Vegan Berry Ice Cream Cake Recipe pairs beautifully with simple sides like crisp mint leaves, a light fruit salad, or even vegan shortbread cookies that add a buttery crunch alongside the creamy cake. These combinations bring contrast and enhance the overall dessert experience without overwhelming the delicate berry flavors.
Creative Ways to Present
Thinking about making a lasting impression? Serve individual slices on chilled plates with a fresh berry compote on the side or arrange mini versions in ramekins for an elegant, portion-controlled treat. You can also layer your cake into clear glasses or jars for a parfait-style presentation that’s perfect for casual gatherings or fancy dinner parties.
Make Ahead and Storage
Storing Leftovers
This cake keeps well in the freezer, so if you have leftovers, simply cover it tightly with plastic wrap or store it in an airtight container to prevent freezer burn and keep all those fresh berry flavors intact.
Freezing
Because this cake is designed as a frozen dessert, it freezes beautifully. Just make sure it’s well wrapped or kept in an airtight container to maintain its creamy texture and vibrant colors. When you’re ready to enjoy again, thaw it slightly for easy slicing.
Reheating
Since it’s an ice cream cake, reheating isn’t necessary. Instead, allow the cake to soften at room temperature for 5 to 10 minutes before serving to achieve that perfect scoopable consistency.
FAQs
Can I use frozen berries in this Vegan Berry Ice Cream Cake Recipe?
Absolutely! Frozen berries work wonderfully and often make blending easier since they contribute to the icy texture. Just thaw them slightly before using for the berry swirl to avoid excess liquid.
Do I have to soak the cashews overnight?
Soaking the cashews for at least 4 hours or overnight ensures they blend into an ultra-smooth and creamy texture. If you’re short on time, soak them in hot water for an hour but the longer soak yields the best consistency.
Can I substitute almond flour with other flours?
Yes, gluten-free oat flour is a great alternative and works well in the crust. Just be mindful that the flavor and texture might vary slightly, but it will still taste delicious.
Is this recipe completely nut-free?
The crust and filling both include nuts or nut-based ingredients, so this cake is not suitable for those with nut allergies. However, you could experiment with seed flours and soaked sunflower seeds in place of cashews to make a nut-free version.
How long does the Vegan Berry Ice Cream Cake Recipe take to freeze?
Freezing the assembled cake overnight is best to ensure it’s fully set and firm. If you’re short on time, 4 hours in the freezer will work but longer is preferable for ideal texture.
Final Thoughts
Making this Vegan Berry Ice Cream Cake Recipe is truly a joyous experience, from the vibrant colors to the luscious creamy flavors that dance on your palate. It’s a perfect blend of wholesome ingredients and pure indulgence that will wow your friends and family. Trust me, once you try it, you’ll want to keep this recipe close for every special occasion or whenever you crave something deeply satisfying and refreshing. Give it a go—you won’t be disappointed!
Print
Vegan Berry Ice Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes (plus freezing time of at least 5 hours)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Description
This Vegan Berry Ice Cream Cake is a creamy, fruity, and refreshing dessert perfect for summer or any occasion. Featuring a gluten-free almond flour crust, layered with a smooth berry-infused vegan ice cream made from soaked cashews and coconut milk, and swirled with a sweet cooked berry puree, this cake is fully plant-based and naturally sweetened. It requires baking the crust, blending ingredients for the ice cream layers, cooking a berry swirl on the stovetop, and freezing to set, resulting in a delightful treat that everyone can enjoy.
Ingredients
Crust
- 1 1/2 cups almond flour (or gluten-free oat flour)
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of salt
Berry Ice Cream Layers
- 4 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries), fresh or frozen
- 1 can (14 oz) full-fat coconut milk, chilled (or coconut cream)
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 2 cups soaked cashews (soaked for at least 4 hours or overnight)
- 1/4 cup coconut milk or almond milk (for blending)
Berry Swirl
- 1 cup mixed berries (fresh or frozen)
- 1–2 tbsp maple syrup or sweetener of your choice
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease the bottom of a 9-inch springform or cake pan to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Stir thoroughly until everything is well mixed.
- Form the Crust: Press this mixture evenly into the bottom of the prepared pan, creating an even crust layer.
- Bake the Crust: Bake in the oven for 10-12 minutes or until the crust turns lightly golden. Remove it from the oven and allow it to cool completely at room temperature.
- Make the Berry Ice Cream Base: In a blender or food processor, combine 4 cups of mixed berries, the chilled coconut milk, maple syrup, and vanilla extract. Blend until smooth and evenly combined.
- Blend Cashews with Mixture: Add the soaked cashews and 1/4 cup coconut or almond milk to the blender. Blend again until the mixture is creamy and smooth, scraping down the sides as necessary to ensure thorough blending.
- Set Aside Ice Cream Mixture: Pour the creamy berry ice cream base into a bowl and set aside.
- Prepare the Berry Swirl: In a small saucepan over medium heat, combine 1 cup mixed berries and 1-2 tablespoons maple syrup. Cook for 5-7 minutes until the berries break down and the syrup thickens slightly, stirring occasionally.
- Cool and Blend Swirl: Remove from heat and let the berry mixture cool. Blend it until smooth or keep it chunky, according to your preference.
- Assemble First Ice Cream Layer: Once the crust has cooled, pour a thin layer of the berry ice cream mixture over the crust. Smooth it with a spatula and place the cake in the freezer to harden for 1-2 hours.
- Add Berry Swirl and Second Layer: After the first layer sets, remove the cake from the freezer. Swirl the prepared berry puree over the frozen ice cream layer, then pour the remaining ice cream mixture on top, smoothing it evenly.
- Freeze the Cake: Return the cake to the freezer and let it freeze for at least 4 hours or overnight until fully set.
- Prepare to Serve: Before serving, allow the cake to sit at room temperature for a few minutes to soften slightly.
- Serve and Enjoy: Remove the cake from the springform pan carefully, transfer it to a serving platter, slice, and enjoy this delicious vegan berry ice cream cake!
Notes
- For best texture, soak cashews for at least 4 hours or overnight before blending.
- You can substitute almond flour with gluten-free oat flour if desired.
- Use fresh or frozen berries depending on availability; frozen berries work well in this recipe.
- Adjust sweetness by varying the amount of maple syrup or sweetener in both the crust and berry layers.
- If the berry swirl is too thick, add a bit of water to adjust consistency before blending.
- Allow the cake to soften slightly at room temperature before slicing for easier cutting.
- Store leftovers in the freezer, covered well to prevent ice crystals.
