Strawberry Ice Cream Cake

This Strawberry Ice Cream Cake is a really cooling treat to have, not only in the heat of the summer, but all year round. The filling is creamy, sweet, and full of flavor, like ice cream, even though it is not made in an ice cream maker.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: vegan strawberry ice cream cake

Prep Time: 20

Cook Time: 20

Servings: servings

Calories: 332kcal

Equipment

1 spring form pan

Ingredients

Crust

1/2 cup coconut flakes
1 cup walnuts
1 cup pitted dates
1/2 teaspoon vanilla
Pinch sea salt optional

Filling

2 cups cashews
1 can coconut cream (I love Trader Joe's brand)
1/2 cup maple syrup
1/3 cup coconut oil
1 tablespoon lemon juice
2 teaspoons vanilla
1/2 cup strawberries hulled and roughly chopped
Pinch salt optional

Instructions

Place walnuts, coconut flakes, dates, vanilla, and salt in a food processor and process until finely ground. Process until it looks like breadcrumbs.
Scoop crust into the base of a spring-form pan, using a hand press into the bottom of a seven or 8-inch spring-form pan or four mini-spring-form pans. Place in refrigerator to chill while preparing the filling.
Place cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and salt in a blender and process until smooth and creamy, scraping down the sides of the blender if necessary.
Add strawberry and blend. Pour filling into prepared springform and freeze for 2-3 hours or until set.
To serve remove from freezer, transfer to serving plate and allow to soften a bit, garnish with strawberries.

Nutrition