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
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 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
