Vegan Berry Ice Cream Cake Recipe
If you have a soft spot for creamy, fruity desserts that are both delightful and entirely plant-based, then you are going to love this Vegan Berry Ice Cream Cake Recipe. This vibrant, luscious cake combines a crisp, nutty crust with silky berry-infused ice cream layers and a bright, tangy berry swirl, making it the perfect crowd-pleaser for warm days or any celebration where you want to impress even non-vegans!
Ingredients You’ll Need
Each ingredient in this Vegan Berry Ice Cream Cake Recipe is thoughtfully chosen to contribute to a balance of flavors, textures, and colors. The combination of nuts, berries, and natural sweeteners is surprisingly simple but essential to achieving that rich and refreshing taste you crave.
- Almond flour (1 1/2 cups): The base of the crust, providing a nutty flavor and tender texture.
- Shredded coconut (1/4 cup, unsweetened): Adds delightful chewiness and a tropical aroma.
- Maple syrup or agave nectar (1/4 cup + 1/4 cup + 1-2 tbsp): The natural sweetener that enhances the berry and nut flavors while keeping it wholesome.
- Coconut oil (1/4 cup, melted): Binds the crust ingredients and lends a subtle richness.
- Vanilla extract (1/2 tsp + 1 tsp): Adds warmth and depth to both crust and ice cream layers.
- Pinch of salt: Balances sweetness and heightens flavors.
- Mixed berries (5 cups, fresh or frozen): The star of the recipe, delivering fresh, juicy bursts of color and flavor in both the ice cream and swirl.
- Full-fat coconut milk (1 can, 14 oz, chilled) or coconut cream: Brings a luxuriously creamy texture to the ice cream.
- Soaked cashews (2 cups): Create a smooth, creamy base when blended to mimic traditional ice cream richness.
- Coconut milk or almond milk (1/4 cup): Helps achieve the perfect blending consistency for the ice cream layers.
How to Make Vegan Berry Ice Cream Cake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch springform or cake pan. In a medium bowl, mix the almond flour, shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt together until everything is well combined. Press this fragrant mixture evenly into the bottom of your pan to create a sturdy, flavorful crust. Pop it in the oven and bake for 10 to 12 minutes until it turns lightly golden. Once baked, allow it to cool completely to ensure a firm base for the ice cream layers.
Step 2: Blend the Berry Ice Cream Layers
Next, in a high-speed blender or food processor, combine the bulk of your mixed berries with chilled coconut milk, maple syrup, and vanilla extract. Blend until smooth and vibrant. Add the soaked cashews and the additional 1/4 cup of coconut or almond milk, then blend again until perfectly creamy and luscious. Scrape the sides of the blender as needed to make sure the mixture is evenly smooth. Transfer the resulting blueberry-berry cream to a bowl and set aside.
Step 3: Prepare the Berry Swirl
To create that irresistible berry swirl, pour one cup of mixed berries along with a touch of maple syrup into a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the liquid thickens slightly—about 5 to 7 minutes. Remove from heat and let it cool completely before blending it to either a velvety puree or leaving it slightly chunky for texture. This swirl will add a beautiful marbled effect and a concentrated fruit punch.
Step 4: Assemble the Ice Cream Cake
With your crust fully cooled, pour a thin layer of the berry ice cream mixture over it and smooth out with a spatula. Place the cake in the freezer for 1 to 2 hours until this layer hardens nicely. Once set, take the cake out and gently swirl the prepared berry puree on top of the frozen layer. Pour the remaining ice cream mixture over this and level it out for a smooth finish. Return the cake to the freezer and let it firm for at least 4 hours or ideally overnight to develop rich flavors and a perfect scoopable texture.
Step 5: Serve and Enjoy
Before serving your masterpiece, let it sit at room temperature for a few minutes so the cake softens slightly, making it easier to slice. Carefully remove the springform pan sides to reveal the colorful, layered beauty beneath. Slice your Vegan Berry Ice Cream Cake Recipe generously, serving up a refreshing, creamy dessert loaded with berries and natural sweetness that will wow your taste buds and your guests alike.
How to Serve Vegan Berry Ice Cream Cake Recipe
Garnishes
A fresh sprinkle of whole berries on top instantly steps this cake up from stunning to show-stopping, and a few toasted coconut flakes add a lovely crunch. For a little extra flair, a drizzle of fruit coulis or a few mint leaves brings fresh brightness to every slice.
Side Dishes
This cream-filled berry delight pairs beautifully with a light fruit salad or a simple citrus sorbet to refresh your palate. If you’re feeling indulgent, serve alongside a strong cup of espresso or herbal tea to balance sweetness and enhance the berry flavors.
Creative Ways to Present
To make your Vegan Berry Ice Cream Cake Recipe even more special, try layering it in individual glass jars for a charming single-serve dessert or create mini versions in cupcake liners to wow at parties. You can also dust the serving plate with edible flower petals or freeze-dried berry powder for a fun, artistic touch.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the freezer, wrapped tightly with plastic wrap and stored in an airtight container. Proper storage ensures that its creaminess and fresh berry flavors last for up to a week without drying out or absorbing freezer odors.
Freezing
Since this recipe is already frozen, keep it stored in the freezer until just before serving. To freeze after scrambling, be sure to cover each layer well with plastic wrap or parchment paper to prevent ice crystals from forming on the surface, preserving the smooth texture.
Reheating
There’s no reheating needed for this dessert. Instead, let each serving sit for 5 to 10 minutes at room temperature just to soften slightly so it feels creamy and scoopable, perfect for slicing and devouring immediately.
FAQs
Can I use other nuts besides cashews for the ice cream base?
Cashews are ideal because they blend into a smooth, creamy texture, but if allergies or preferences rule them out, soaked macadamia nuts or blanched almonds could work as alternatives. The creaminess might vary slightly, so adjust blending time accordingly.
Do I have to bake the crust if I want this cake to be raw?
You can skip baking if you prefer a raw dessert; simply press the crust mixture firmly into the pan and freeze it before assembling the layers. Keep in mind the texture might be softer and less crisp, but still delicious!
Can I substitute other plant milks for coconut milk?
Coconut milk is recommended for its creaminess and flavor, but almond milk or oat milk can be used for a lighter option. Just make sure to use full-fat or creamy varieties to maintain the ice cream texture.
How do I make sure the cake slices cleanly?
Allow the cake to thaw slightly at room temperature before slicing, and use a sharp knife dipped in hot water and wiped dry between cuts. This trick helps create smooth, neat slices every time.
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work wonderfully here and can even make blending easier since they are softer. Just thaw the cooked berry swirl mixture completely before assembling to prevent excess moisture from softening the cake too much.
Final Thoughts
Making this Vegan Berry Ice Cream Cake Recipe is like giving yourself a big, delicious hug in dessert form. It’s vibrant, creamy, and bursting with fresh berry goodness while being easy on your conscience and packed with wholesome ingredients. Trust me, once you try this, it might just become your new favorite treat to make and share with friends and family. So grab your blender and berries and dive into this delightful, colorful celebration of plant-based sweetness!
Print
Vegan Berry Ice Cream Cake Recipe
- Total Time: 4 hours 27 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This Vegan Berry Ice Cream Cake is a refreshing and creamy dessert perfect for summer or any special occasion. Made with a gluten-free almond flour crust, luscious blended cashews, mixed berries, and rich coconut milk, it’s a delightful, dairy-free treat bursting with natural sweetness and vibrant berry flavors. This no-bake frozen cake combines a crunchy crust with smooth, fruity ice cream layers and a tangy berry swirl to create a show-stopping dessert that’s both vegan and gluten-free.
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 the oven to 350°F (175°C). Grease the bottom of a 9-inch springform pan 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 until the mixture is evenly combined and sticky enough to form a base.
- Form and Bake Crust: Press the mixture firmly and evenly into the bottom of the prepared pan to form a uniform crust. Bake for 10-12 minutes until lightly golden. Remove from oven and allow to cool completely before proceeding.
- Make Berry Ice Cream Mixture: In a blender or food processor, blend 4 cups of mixed berries, chilled coconut milk, maple syrup, and vanilla extract until smooth and creamy. Add the soaked cashews and coconut or almond milk, blending again to a perfectly smooth texture. Scrape sides as needed for even blending.
- Prepare Berry Swirl: In a small saucepan over medium heat, combine 1 cup mixed berries and maple syrup. Cook for 5-7 minutes until the berries break down and syrup thickens slightly. Remove from heat, let cool, then blend until smooth or leave slightly chunky based on preference.
- First Layer Assembly: Pour a thin layer of the berry ice cream mixture over the cooled crust, smoothing the surface with a spatula. Place pan in the freezer for 1-2 hours until the layer hardens.
- Add Berry Swirl and Top Layer: Remove the pan from the freezer, swirl the cooled berry puree on the set ice cream layer, then pour the remaining berry ice cream mixture over the top, smoothing it evenly.
- Freeze Cake: Return the cake to the freezer and let it freeze for at least 4 hours or overnight to set completely.
- Serve: Prior to serving, let the cake sit at room temperature for a few minutes to soften slightly. Remove from the springform pan and transfer to a serving plate. Slice and enjoy this vibrant, vegan, and gluten-free berry ice cream cake!
Notes
- For best results, soak cashews overnight to ensure a creamy texture.
- If using frozen berries, allow them to thaw slightly for easier blending.
- Maple syrup can be substituted with agave nectar or a sweetener of your choice.
- Store the cake in the freezer in an airtight container for up to 3 days.
- Allow the cake to soften slightly at room temperature before slicing for clean cuts.
- This recipe is naturally vegan and gluten-free, perfect for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
