Healthy Raw Ice Cream Cake | Triple-Layered!
Prep time
Total time
This healthy raw ice cream cake will become your favorite ice cream cake ever! It is triple-layered, and has it all: chocolate, vanilla, berries, and nuts!
Recipe type: Dessert
Serves: 12
  • Crust:
  • 100g coconut flakes
  • 3 Tbsps coconut oil
  • 10 dates, pitted, chopped and soaked for 10 minutes
  • Vanilla Layer:
  • 250g raw cashews, soaked overnight
  • honey, to taste (about 4 large Tbsps)
  • 1½ tsp vanilla powder
  • 1½ glass water
  • Chocolate Layer:
  • 3 Tbsps cocoa powder
  • 2 Tbsps maca powder
  • 4 bananas
  • 1 Tbsp dark rum
  • [honey, to taste (about 4 large Tbsps)
  • Toppings:
  • mixed forest berries, frozen or fresh
  1. Blend the crust ingredients in a food processor or blender.
  2. Use a 20cm diameter cake form. Cover the insides with plastic wrap.
  3. Add the crust paste and spread it evenly on the base.
  4. Rinse the blender bowl and add the vanilla layer ingredients. Blend until smooth.
  5. Pour cream in the cake form.
  6. Store it in the freezer for ~40 minutes.
  7. Remove from freezer.
  8. Add all chocolate layer ingredients in the blender and blend until smooth.
  9. Pour the cream over the vanilla layer.
  10. Put in freezer for 2 hours.
  11. Remove from freezer and add forest berries on top.
  12. Let it sit in the freezer until the next day.
  13. Before serving, let it sit at room temperature for 3-5 minutes.
1. You can use agave or maple syrup instead of honey.
2. I used my Optimum Blender for this recipe! See my review here.
Recipe by Gourmandelle | Vegetarian Blog at