Description
Indulgent Vegan Berry Ice Cream Cake brings summer’s sweetest moments to life with layers of creamy coconut and bursting berry goodness. Cool refreshment meets plant-based pleasure in this delightful dessert you’ll savor down to the last delectable bite.
Ingredients
Scale
Fruit Layers:
- 2 cups raspberries (fresh or frozen)
- 2 cups blueberries (fresh or frozen)
- 1 lemon (zest and juice)
Ice Cream Base:
- 1.5 quarts (1.4 liters) vegan vanilla ice cream, softened
Binding and Decorative Ingredients:
- 1/3 cup (80 milliliters) raspberry jam
- Fresh raspberries (for decoration)
- Fresh blueberries (for decoration)
- Optional: Vegan whipped cream
- Optional: Edible flowers
Instructions
- Prepare the loaf pan by lining it with parchment paper, ensuring excess paper hangs over the sides for easy removal.
- Create the raspberry layer by blending raspberries with half the lemon zest and juice in a food processor until completely smooth.
- Incorporate one-third of the softened vegan vanilla ice cream into the raspberry mixture, pulsing until fully integrated.
- Carefully spread the raspberry mixture evenly across the bottom of the prepared pan, using a spatula to create a smooth surface.
- Freeze the raspberry layer for 30 minutes to allow it to set firmly.
- Apply the vanilla ice cream layer directly over the raspberry base, spreading it evenly with a spatula.
- Drizzle raspberry jam across the vanilla layer, using a knife to create a delicate marbled pattern.
- Return the cake to the freezer for an additional 30 minutes to stabilize the layers.
- Blend blueberries with remaining lemon zest and juice in the food processor until completely pureed.
- Mix the remaining softened vanilla ice cream with the blueberry puree, pulsing until thoroughly combined.
- Spread the blueberry mixture as the final layer, ensuring a smooth and even surface.
- Cover the cake with plastic wrap or foil and freeze for 4-6 hours or overnight until completely set.
- Carefully remove the cake from the pan using the parchment paper overhang and transfer to a serving plate.
- Garnish the top with fresh raspberries, blueberries, and optional vegan whipped cream or edible flowers.
- Use a sharp knife dipped in warm water to slice the cake cleanly, serving immediately for the best texture and flavor.
Notes
- Choose ripe, sweet berries for the most vibrant flavor and natural sweetness in your ice cream cake.
- Ensure vegan ice cream is completely softened but not melted to maintain the perfect layered texture.
- Run the knife under hot water before each slice to create clean, beautiful cuts that showcase the colorful layers.
- Prepare the cake at least 6 hours ahead of serving to allow proper freezing and flavor melding.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 30g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg