Cherry Berry Ice-Cream Cake
A fun, healthier, dairy free ice cream layer cake.
Servings 12
Ingredients
Base
- 1 cup dry roasted almonds roughly chopped
- 1 cup organic shredded coconut
- 8 large medjool dates pitted and chopped
- 1.5 tbsp coconut oil melted
Filling
- 2 cups raw cashews soaked overnight
- 400 ml coconut cream
- 2 x 400 ml canned full fat coconut milk refrigerated overnight
- 2 tbsp coconut oil melted
- 8 medjool dates pitted and chopped
- 650 g fresh cherries pitted and halved
- 2 tsp vanilla bean powder (or good quality vanilla extract)
Toppings
- 1 punnet fresh strawberries
- 1 punnet fresh blueberries
- 1 punnet fresh raspberries
Instructions
- Prepare base by combining almonds, coconut, dates and coconut oil in a food processor or high powered blender and pulse until they form a fine crumble.
- Spoon base into a lined large round cake tin. Spread evenly and press down firmly with the back of a spoon. Set aside in fridge whilst making filling.
- To make filling - rinse cashews and drain well.
- Take out cans of coconut milk from fridge (do not shake). Scoop out cream that has risen to the top (reserve liquid for another use).
- In a blender or food processor combine cashews, coconut cream, refrigerated coconut cream, coconut oil, dates, 500g cherries and vanilla. Blend really well until smooth.
- Transfer to a freezer-proof bowl. Freeze for 30 minutes. Return ice-cream to your blender/food processor and blend well. Stir through 150g cherries and spoon ice-cream on top of base. Freeze cake for 6-8 hours or until firm. (You can make this in advance too).
- Remove from freezer 10-15 minutes before serving. Decorate with fresh berries.
Notes
Recipe Tips:
- *Soak cashews in enough water to cover. Seal and leave in the fridge overnight.
- *Refrigerating your cans of coconut milk helps the solids to thicken and rise to the top for a creamy result.
- You can also use frozen cherries instead of fresh (defrost and drain well).
- You can use leftover coconut water (from cans) in smoothies.