Ice Cream Cake
Prep time
Total time
Recipe type: Cakes
Cuisine: Raw, Vegan
Serves: 1
  • 1 cup walnut
  • ½ cup raisins, soaked
  • ½ cup finely shredded coconut
  • 1 tsp coconut oil
  • 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
  • 1+ ½ cup strawberry
  • 2 stalk rhubarb
  • 1 tbsp chia seeds
  • your choice of sweetener
  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!
Recipe by Deviliciously Raw at