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
Scale
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.
