This cake was so delicious I couldn’t wait for it to completely freeze before I started eating it … #YOLO —EvE
SERVES 8 TO 12
10 strawberries, cut in half
VANILLA ICE CREAM CAKE LAYER
2 cups (220 g) cashews
2 bananas
1 cup (170 g) pitted dates
¼ cup (60 ml) melted coconut oil
Seeds from 1 vanilla pod
Vegan milk or coconut water, as needed
BERRY LAYER
1 cup (225 g) frozen blueberries
1 cup (225 g) frozen strawberries
1 cup (236 ml) vegan milk or coconut water, as needed
1 cup (170 g) pitted dates, walnuts or another banana
Place the halved strawberries around the edge of a springform pan. Set it aside.
FOR THE CAKE LAYER
Blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about ¼ cup [60 ml]). Spread this into the bottom of the pan; it should press the berries to the outer edge. Put it in the freezer.
FOR THE BERRY LAYER
Blend all the berry ingredients until smooth. Carefully spread it on top of the vanilla ice cream cake layer and put it in the freezer for about 2 or 3 hours, until it’s set. Then cut it and serve with other berries! Let it soften a little before eating—it makes it creamier.
*SEE PHOTO INSERT