New to line up: Raw Vegan Ice Cream Cake

Absolutely carving this bad boy right now Avocado, Strawberry and Rhubarb Ice Cream Cake because, who wouldn’t. It’s will probably come as no surprise that I’m a serious ice cream addict.

Quick, easy, light and ice cold 😉 perfect to beat the summer heat! Made with just a few simple, clear ingredients. A soft base layered with avocado, banana and lime filling, finished with fresh juicy strawberry and rhubarb layer, all topped with strawberries and raspberries … Ummm Yum, it’s so dam good if you ask me, you have to all try it ASAP (if you are an ice cream addict, this cake exactly what you need)!! Who want a slice?

Ingredients for base:
1 cup walnut
1/2 cup raisins ( soaked )
1/2 cup finely shredded coconut
1 tsp coconut oil

Place all the ingredients into the food processor ( fitted with the S blade) and blend until a sticky mix forms. Press mixture into a baking pan lined with baking paper. Place the pan into freezer while preparing the first layer.

Ingredients for middle layer:
1 ripe banana
2 ripe avocado
juice and zest of 1 lime
juice of 1/2 lemon
1 inch slice organic creamed coconut
your choice of (light colored) sweetener

Blend all the ingredients until smooth and creamy. Take the base out of the freezer and spread the mixture over it.

Ingredients for top layer:
1+ 1/2 cup strawberry
2 stalk rhubarb
1 tbsp chia seeds
your choice of sweetener

Place strawberries, rhubarb, chia seeds and sweetener in a blender and blend until (just make sure to process the filling for a while) smooth. Spread the cream over the middle layer and let sit in the freezer ( about 6 hours ) or until it’s set.

Store in the freezer (this cake need to be served chilled though). Take out freezer 1 hour before you want to serve it so it can soften. You can also have frozen (easy to slice).

Enjoy!

Ice Cream Cake

 

Save Print

Prep time

30 mins

Total time

30 mins

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR BASE:
• 1 cup walnut
• ½ cup raisins, soaked
• ½ cup finely shredded coconut
• 1 tsp coconut oil
•  
• FOR MIDDLE LAYER:
• 1 ripe banana
• 2 ripe avocado
• juice and zest of 1 lime
• juice of ½ lemon
• 1 inch slice organic creamed coconut
• your choice of (light colored) sweetener
•  
• FOR TOP LAYER:
• 1+ ½ cup strawberry
• 2 stalk rhubarb
• 1 tbsp chia seeds
• your choice of sweetener

Instructions

1. FOR BASE - Place all the ingredients into the food processor ( fitted with the S blade) and blend until a sticky mix forms. Press mixture into a baking pan lined with baking paper. Place the pan into freezer while preparing the first layer.
2. FOR MIDDLE LAYER - Blend all the ingredients until smooth and creamy. Take the base out of the freezer and spread the mixture over it.
3. FOR TOP LAYER - Place strawberries, rhubarb, chia seeds and sweetener in a blender and blend until (just make sure to process the filling for a while) smooth. Spread the cream over the middle layer and let sit in the freezer ( about 6 hours ) or until it's set.
4. Store in the freezer (this cake need to be served chilled though). Take out freezer 1 hour before you want to serve it so it can soften. You can also have frozen (easy to slice). Enjoy!

3.5.3208

Disclosure: This post contains affiliate links. If you make a purchase using an affiliate links  I will receive a small commission from the sale. No extra cost to you, of course! I only recommend products that I’ve used and loved and I hope you’ll love them too! Thank you for supporting Deviliciously Raw

You can read my disclaimer and affiliate disclosure here