09 Jul blueberry strawberry banana ice cream cake
Today I would like to share another recipe from one of my favourite bloggers, Em at This Rawesome Vegan Life.
If you haven’t heard of her blog already, you really need to get onto it. Em is a die hard foodie who loves life and adores cooking vegan. Not the tasteless cardboard vegan stuff, but really amazing, lush desserts and totally tasty dinners.
If this is what living vegan is all about, I’m in.
blueberry strawberry banana ice cream cake:
10 strawberries for outside, cut in half
Vanilla ice cream cake layer:
2 cups cashews
1 cup dates
1/4 cup melted coconut oil
Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)
Vegan milk or coconut water, as needed
1 cup frozen blueberries
1 cup frozen strawberries
1 cup fave vegan milk or coconut water, use as needed
1 cup dates, walnuts or another banana
To make the first layer: place the halved strawberries around the edge of a spring form pan. Set aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little vegan milk or coconut water as possible (I used about 1/4 cup?). Spread into the bottom of the pan, this should press the berries to the inner edge. Put in the freezer.
To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it’s set. Then cut and serve with other berries! Let it soften a little before eating, because it makes it creamier.