Description
Indulge in the refreshing sweetness of this Vegan Berry Ice Cream Cake, a delightful no-bake treat perfect for any occasion. Layers of creamy berry ice cream atop a nutty crust, topped with fresh berries and coconut, this dessert is a true crowd-pleaser.
Ingredients
Scale
For the Crust:
- 1½ cups almond flour or crushed vegan graham crackers
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
For the Ice Cream Layers:
- 3 cups frozen mixed berries (strawberries, blueberries, raspberries)
- 2 ripe bananas (sliced and frozen)
- 1 cup full-fat canned coconut milk
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
For Topping (optional):
- Fresh berries
- Shredded coconut
- Crushed nuts
- Vegan whipped topping
Instructions
- Line the bottom of a springform pan: Use parchment paper.
- Make the crust: Mix almond flour, melted coconut oil, and maple syrup. Press into the pan.
- Make the berry ice cream layer: Blend frozen berries, frozen banana slices, coconut milk, maple syrup, and vanilla extract until smooth.
- Pour the berry mixture over the crust: Spread evenly.
- Freeze the cake: Minimum 4 hours until firm.
- Before serving: Soften slightly at room temperature, top with desired toppings, slice, and serve.
Notes
- Experiment with different berry combinations for visual appeal.
- Add a chocolate drizzle for extra decadence.
- Leftovers can be stored covered in the freezer for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
