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–+ servings
Raw vegan ice cream cake topped with frozen mixed berries

Raw Vegan Ice Cream Cake

A no-bake raw vegan ice cream cake with a nutty date crust, creamy cashew layer, and date caramel, topped with frozen berries. Dairy-free and naturally sweetened.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Choose Serving Size 10 slices

Equipment

  • High-speed blender or food processor
  • Springform pan
  • Spatula

Ingredients 

For the crust

  • 1 cup almonds or walnuts
  • 1 cup pitted dates
  • pinch salt

For the cream layer

  • 2 cups cashews raw, soaked and drained
  • ½ cup coconut cream
  • ⅓ cup maple syrup
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

For the date caramel and topping

  • 1 cup pitted soft dates
  • 2 tbsp nut butter or coconut oil
  • 2 to 3 water
  • 2 cups mixed berries frozen

Instructions

  • Make the crust: process the nuts, dates, and salt until sticky, then press firmly into a lined springform pan. Freeze.
  • Make the cream layer: blend the soaked cashews, coconut cream, maple, melted coconut oil, vanilla, and lemon juice until completely smooth.
  • Pour the cream layer over the crust and freeze until firm, about 2 hours.
  • Make the caramel: blend the dates, nut butter, and water until smooth. Spread over the firm cream layer.
  • Freeze the whole cake until solid, at least 2 more hours or overnight.
  • Before serving, soften 10 to 15 minutes and top with frozen berries. Slice with a warm knife.

Notes

Soak cashews until soft for the creamiest layer. Add berries just before serving. Store covered in the freezer up to 1 month.